Raw Almond Butter Cups
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- topping:
- base
- 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)
- pinch of fine grain sea salt to taste
- Carbohydrate 7.00224142451489 g
- Cholesterol 0 mg
- Fat 9.8124616670416 g
- Fiber 1.46051499111365 g
- Protein 2.4288115006252 g
- Saturated Fat 4.8737024002228 g
- Serving Size 1 1 Serving (20g)
- Sodium 23.4887167139078 mg
- Sugar 5.54172643340123 g
- Trans Fat 0.57280950835058 g
- Calories 121 calories
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.
