Almond Butter Cups (gluten-free, egg-free, dairy-free, nut-free option, vegan, raw, paleo option)

I am so excited about these Almond Butter Cups because I am confident that ANY of your favorite snack balls can be used as the base, then you just add a basic chocolate liquid mixture to the top, set in the freezer for 20 minutes, and voila! By customizing the bottom layer, you can make them nut-free, raw, paleo, vegan, high protein, etc.

Almond Butter Cups

Almond Butter Cups (gluten-free, egg-free, dairy-free, nut-free option, vegan, raw, paleo option)

Of course, it’s an Oh She Glows recipe, but with a few basic adaptations you can make this your own recipe! Be sure to look at the bottom for other base and chocolate topping suggestions.

Raw Almond Butter Cups by Oh She Glows

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.

OTHER BASE OPTIONS:
OTHER CHOCOLATE TOPPING OPTIONS:
Raw Chocolate Two Ways by The Veggie Nook
  • Method 1
    • 1/4 cup coconut oil, melted
    • 2/3 cup cacao powder
    • 2 tbsp raw honey/coconut nectar/maple syrup
    • 5 drops stevia
  • Method 2
    • 1/4 cup coconut oil, melted
    • 2/3 cup cacao powder
    • 4 tbsp raw honey/coconut nectar/maple syrup
Advertisements

2 thoughts on “Almond Butter Cups (gluten-free, egg-free, dairy-free, nut-free option, vegan, raw, paleo option)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s