Go Back

Raw Almond Butter Cups

Makes 12 mini cups - double the recipe if you’re using a standard muffin tin.
Prep Time20 mins
Course: Fika/Snack
Servings: 12 cups


  • Mini muffin tin


  • 100 g Skinned almonds
  • 60 g Porridge oats
  • 100 g Almond butter
  • 30 g Coconut oil
  • 1 tsp vanilla extract
  • pinch sea salt
  • 100 g pitted dates

chocolate topping

  • 75 g coconut oil
  • 20 g cacao powder
  • 30 g maple syrup
  • Extra sea salt for sprinkling


  • In a food processor place the oats and whole almonds then blitz to a fine meal. Now add the pitted dates, almond butter, vanilla extract, 30g coconut oil and sea salt. You should fine it comes together to form a dryish dough. Divide evenly between12 and place in the muffin tin, pressing down firmly. Place in the freezer.
  • For the chocolate topping place all the ingredients into a small saucepan on a low heat. Heat until the coconut oil is completely melted.
  • Pour the chocolate over the almond butter mixture evenly and return to the freezer.


You can use ground almond instead of whole skinned.
Store in the freezer for up to 6 weeks or in the fridge for 10 days.