Almond Butter Cups

Anna Van Dyken - Feed Me Healthy
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Course Snack
Adjust Serving 45
P-Points 1


For the base

  • 3/4 cup raw almonds ground into a meal
  • 1/4 cup rolled oats ground into a flour
  • 2 tbls 50gms raw almond butter
  • 1.5 tbls coconut oil warmed if necessary
  • 1.5 tbls queens sugar free maple syrup
  • 1/4 tsp cinnamon
  • 1/4 tsp pure vanilla extract
  • Pinch of fine grain sea salt

For the topping

  • 4.5 tbls coconut oil
  • 4.5 tbls queens sugar free maple syrup
  • 3 tbls raw cacao
  • Pinch of fine grain sea salt


  • Add almonds and oats into a blender or food processor and blitz until a flour forms. 
  • Empty into a large bowl, break up any clumps
  • Add the nut butter, coconut oil, maple syrup, cinnamon, vanilla & salt, stir and form into a dough. It will be fairly sticky like a cookie dough.
  • Using chocolate silicone moulds, portion the dough into each mould cup and press down until even & smooth.

To make the chocolate top

  • Whisk together coconut oil, cocoa powder, sugar free maple syrup and salt, pour over the top of each base
  • Place in freezer for 30-45 minutes


These are best eaten straight from the freezer.
Makes 45 (This is not my original recipe, however I have slightly changed it by using s/f maple syrup instead of pure maple syrup)
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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