Almond Butter Cups

Ingredients

Almond Butter Cup Recipe.jpg

Base:

  • 3 cup almond meal

  • 1 cup rolled oats, ground into a flour

  • 8 tablespoons almond butter

  • 6 tablespoons coconut oil, warmed if necessary

  • 6 tablespoons agave nectar or maple syrup

  • 1 teaspoon cinnamon

  • 1 teaspoon pure vanilla extract

  • Pinch of fine grain sea salt, to taste

Toppings:

  • 12 tablespoons coconut oil, melted

  • 8 tablespoons agave nectar or maple syrup

  • 8 tablespoons cocoa powder

  • Pinch of fine grain sea salt, to taste

Directions

  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, 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 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.

  5. Garnish cups with sliced almonds or coconut if desired. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups and enjoy immediately! These are best eaten straight from the freezer.

Makes one dozen mini cups.

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