Mmmm... almond butter cups. This dessert is the perfect sweet treat. It can even be enjoyed at breakfast, we don't judge. Try giving this to your kiddos as well, it's a great alternative to Reese's which are filled with artificial ingredients and sugar. This recipe uses maple syrup as the sweetener and only contains natural ingredients. If almond butter isn't your thing, then replace it with peanut butter or any other nut butter such as cashew or hazelnut.
Prep Time: 30 minutes
Cooking Time: 60 minutes
Yields: 6-8 servings
Ingredients
- 1 cup raw almonds, ground
- 2 tbsps raw almond butter
- 2 tbsps coconut oil
- 3 tbsps quinoa flakes, ground
- 2 tbsps maple syrup
- 1 tsp vanilla extract
- 1 tsp fine Himalayan salt
- 1 cup raw cacao powder
- ½ cup coconut oil, melted
- ½ tsp vanilla extract
- 1 tsp fine Himalayan
Directions
- Whisk cacao powder into coconut oil in double boiler until smooth.
- Turn off heat and add salt and vanilla extract. Set aside in bowl.
- Grind almonds and quinoa flakes in food processor and add to bowl.
- Add coconut oil, maple syrup, vanilla extract, and salt.
- Combine well with spoon until thick paste forms.
- Line small muffin tray with paper cups.
- Drizzle one tablespoon chocolate into the bottom of each liner then freeze for 15 minutes or until firm.
- Remove from freezer and top with one teaspoon almond mixture then another tablespoon of chocolate.
- Return to freezer after 20–30 minutes or until mixture is firm.
- Serve immediately or store in refrigerator.
Crunchy Mama Tip: Add in some of Passion 4 Life's Vitamin D3, K12, Omega3 droppers to the mix for added nutrients. Clean your dishes from this recipe with our Kitchen Essentials kit that contains everything you need- zero waste dish soap, a knitted dish cloth, and a dish scrubber. This super cute set is very useful, stylish, and eco-friendly!
Credit: Used with permission from The Integrative Nutrition Cookbook, 2016
