Raw Almond Butter Cups

 

I made these beauties in the summer time and i’ve been making them consistently since. I LOVE them. For a raw, simple, no bake, healthy snack and dessert, this recipe really is something special. I’ve tried fiddling with the recipe to make it more low calorie/waist friendly but nothing beats the original recipe by Angela Lindon at Oh She Glows. She really knows her raw/vegan desserts! Enjoy these completely guilt free.

Notes: I used soaked almonds because it’s easier for your body to digest and it helped with moisture in the base. I have also tried them with and without the cupcake liners and I would definitely suggest the cupcake liners… it’s impossible to get them out of the cupcake tin once they’re frozen.

Enjoy, they only take a couple of minutes to put together and a couple minutes in the freezer!

Raw Almond Butter Cups

Yield: 1 dozen mini cups
for the base:

3/4 cup raw almonds, ground into a meal
1/4 cup rolled oats, ground into a flour
2 tablespoons raw almond butter (or nut butter of choice)
1.5 tablespoons coconut oil, warmed if necessary
1.5 tablespoons pure maple syrup (or agave nectar)
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste

for the topping:
3 tablespoons coconut oil
3 tablespoons pure maple syrup (or 2 tbsp agave nectar)
2 tablespoons cocoa powder
pinch of fine grain sea salt, to taste
1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.

Notes: If looking for an oat-free option, you might be able to substitute the 1/4 cup of oats for more almond meal. My guess is that you’d need to add another 1/3-1/2 cup almonds to avoid the dough becoming too sticky. Please report back!

For a nut-free version, sub the almond meal for an equal amount of rolled oats (so use 1 cup total rolled oats). Sub the almond butter for sunflower seed butter. Works great!

Read more: http://ohsheglows.com/2013/07/19/raw-almond-butter-cups/#ixzz2vnFx2z9u

8 thoughts on “Raw Almond Butter Cups

  1. I thank you very much for what you are doing . Can you please write how many calories does each recipe contains ? Please and thanks again

  2. I thank you very much for what you are doing . Can you please write how many calories does each recipe contains ? Please and thanks again

  3. Soo yummy!! I did do the oat-free option and followed your recommendation to add an extra half cup of ground almonds. They turned out perfectly! Whole family loved!

  4. Soo yummy!! I did do the oat-free option and followed your recommendation to add an extra half cup of ground almonds. They turned out perfectly! Whole family loved!

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