Almond Butter Cups [Vegan]
So I know you all loved Reese’s Peanut Butter cups when you were younger- I know I did!
I’m working on ways to incorporate yummy treats like that in a healthy way. I had so many friends ask for the recipe on my Instagram (@sugarsunandsoil) so here it is!
Super simple, AMAZINGLY delicious!
Ingredients: Makes 12
- 2/3 cup liquefied coconut oil
- 2 tablespoon raw cocao
- 2 teaspoon agave nectar or honey (more or less depending on how sweet you like them-taste it first!)
- 6 tablespoons almond butter
Instructions: Prep time 20 minutes
1. Cover muffin tins with muffin inserts
2. Slightly heat coconut oil on stove if it’s not already liquefied and set in bowl
3. Add agave/honey and raw cocao to coconut oil
4. Mix and pour 1/2 tablespoon of mixture to form bottom layer into each muffin tin
5. Freeze for 1 hour and put the chocolate mixture in fridge until the bottom layer is ready
6. 15 minutes before the bottom layer is frozen take out chocolate mixture and stick over stove to reheat
7. Take out frozen bottom layers and add 1/2 tablespoon of almond butter to the middle of each
8. Pour 1/2 tablespoon (maybe a little more to cover almond butter) of chocolate mixture on top of each and freeze for another hour
They melt pretty quick so make sure to eat them fast! 😉
Happy healthy eating xo Rach
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MMM… These look really delicious. I would love an almond butter cup. Peanut Butter cups are one of my favorites.
Thanks Emily! I LOVE PB too… may be a good idea to make them with that next time 😉
Always better homemade 😉
Always! xo