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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

Equipment

  • Mini muffin tin

Ingredients

  • 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

Instructions

  • 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.

Notes

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.