Raw Almond Butter Cups
Like the peanut butter cup candy but so much tastier and better for you These raw almond butter cups are the perfect solution to any sweet craving I used a mini silicone muffin tray since they are so flexible and I just popped the cups out after freezing You can certainly use a regular muffin tin lined with paper liners too For the thick chocolate coating I made my own chocolate using cocoa powder coconut oil and sweetener Feel free to simply use melted dark chocolate if thats what you have on hand Be sure to keep these chilled until just before serving and store them in the freezer for best results I personally love them straight from the freezer Note Use certified gluten free oats to make this recipe gluten free NEW See below for a nut free version
Like the peanut butter cup candy but so much tastier and better for you These raw almond butter cups are the perfect solution to any sweet craving I used a mini silicone muffin tray since they are so flexible and I just popped the cups out after freezing You can certainly use a regular muffin tin lined with paper liners too For the thick chocolate coating I made my own chocolate using cocoa powder coconut oil and sweetener Feel free to simply use melted dark chocolate if thats what you have on hand Be sure to keep these chilled until just before serving and store them in the freezer for best results I personally love them straight from the freezer Note Use certified gluten free oats to make this recipe gluten free NEW See below for a nut free version
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons cocoa powder
- 3 tablespoons coconut oil
- 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)
- pinch of fine grain sea salt to taste
- 3 tablespoons pure maple syrup (or 2 tbsp agave nectar)
- Carbohydrate 84.0268970941786 g
- Cholesterol 0 mg
- Fat 117.749540004499 g
- Fiber 17.5261798933638 g
- Protein 29.1457380075023 g
- Saturated Fat 58.4844288026736 g
- Serving Size 1 1 dozen cup (246g)
- Sodium 281.864600566894 mg
- Sugar 66.5007172008148 g
- Trans Fat 6.87371410020695 g
- Calories 1446 calories
Step-by-step
- 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.
- 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.
- 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.
- 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.
- 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.
Building the Dough and Structure
Coconut oil provides the essential structural fat that solidifies at cooler temperatures, holding the ground almonds and oat flour together without baking. Process the dry ingredients in a high-speed blender until the almonds release their oils and form a fine meal. Stir the sticky dough thoroughly to evenly distribute the vanilla extract and cinnamon. Press the mixture firmly into a silicone muffin tray because flexible molds allow the frozen treats to pop out cleanly without tearing. Freeze the formed bases for 30 to 45 minutes until completely firm before adding any liquid toppings.
Customizing Coatings and Ingredients
Whisking melted coconut oil directly with cocoa powder and maple syrup creates a homemade chocolate shell that hardens rapidly upon contact with the frozen base. Using fresh raw ingredients yields a brighter, cleaner flavor profile compared to stale, oxidized nut meals that carry bitter notes. Adapt this formulation for dietary needs by swapping the oats for certified gluten-free varieties, or substitute the almond butter with sunflower seed butter at a direct one-to-one ratio for a nut-free alternative. Store the finished confections inside the freezer and consume them straight from the cold environment to maintain their structural integrity.
