Almond Butter Cups
Ingredients
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
Instructions
- 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
Notes
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)
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