Raw Almond Butter Cups
I used a mini silicone muffin holder since they are so flexible and I just popped the cups out after freezing. Easy! You can certainly use a regular muffin tin lined with paper liners though. 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 that floats your boat! I added some sliced almonds on top before freezing which added a nice crunch. 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.
I used a mini silicone muffin holder since they are so flexible and I just popped the cups out after freezing. Easy! You can certainly use a regular muffin tin lined with paper liners though. 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 that floats your boat! I added some sliced almonds on top before freezing which added a nice crunch. 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.
- 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
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.
Dense, nutty almond flour mixed with unrefined coconut oil and maple syrup creates a firm, pliable dough that contrasts sharply against a brittle, snappy chocolate shell. Storing these treats in the freezer is mandatory rather than optional because the coconut oil base relies on low temperatures to maintain its structural integrity at room temperature.
Freezer Storage and Make-Ahead Mechanics
Solid fat content in coconut oil dictates how these confections behave once chilled. Keeping the finished cups at sub-zero temperatures prevents the exterior chocolate coating from softening prematurely. Portioning the unbaked dough into flexible silicone muffin molds allows the frozen pieces to pop out cleanly without tearing, whereas standard metal tins require paper liners to prevent sticking. Expect the total prep duration to run roughly thirty minutes before the essential thirty to forty-five minute hardening phase in the freezer.
Ingredient Efficiency and Substitutions
Grinding raw almonds and rolled oats directly in a high-speed blender yields a finer flour than store-bought varieties, ensuring the dough binds without excess liquid fats. Swapping out the oats entirely requires adding roughly one-third to one-half cup of extra almond meal to counteract the natural stickiness of the nut butter and liquid sweetener combination. Whisking the cocoa powder, melted coconut oil, and sweetener vigorously ensures a completely smooth sauce that coats the base evenly without graininess.
