If you’re like me, then you have a sweet tooth, but lately I haven’t wanted to go crazy with sugary sweets. I remember I had this recipe on my “to make” list, and boy, it did not disappoint. I actually made 12 large “muffins” and would suggest doubling the chocolate sauce if you’re going to do that. If you make the small ones, then you’ll be fine with the regular recipe.
This recipe & Picture are taken directly from Oh She Glows.
Raw Almond Butter Cups
Note: Use certified gluten-free oats to make this recipe gluten-free. NEW: See below for a nut-free version!
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!