Raw Cacao Almond Butter Cups

If you’re still winding down from the holiday high (like me), here’s a perfect plant-based treat to help with the transition…made with raw nuts, coconut oil, cacao powder, and a little natural sweetener.

They’re super simple to make, and you can stay cozy in flannel pj’s while you whip ’em up.

almond cups

Discovering the splendor of raw cacao was a game changer for me.

From breaky bowls to smoothies and dark chocolate syrup, you can sprinkle it into any recipe to create a warm rich flavour. Naturally, raw cacao is high in magnesium, iron and antioxidants. And it won’t spike blood sugar. The higher plant-based fats present in raw nuts and coconut oil also help balance blood sugar. Yippee.

Getting a non-BPA, food-grade silicone mini muffin tray for Christmas has been nothing short of fabulous. You could certainly use a regular tin tray with parchment paper, but it won’t be nearly as fun to pop out the cups.

almond butter cups

Raw Cacao Almond Butter Cups

Adapted from Oh She Glows

For the nut cup base:

  • 1/2 cup raw walnuts
  • 1/2 cup raw almonds
  • 2 tbsp raw almond butter
  • 1 tbsp coconut oil, melted
  • 1 tbsp yacon syrup or 6-9 drops liquid stevia (blood sugar-friendlier options) OR pure maple syrup, raw honey, coconut sap, date paste
  • 1/2 tsp cinnamon
  • 1/2 tsp pure vanilla extract

For the dark ‘chocolatey’ syrup:

  • 2 tbsp raw cacao powder
  • 2 tbsp coconut oil, melted
  • 2 tbsp natural liquid sweetener

spoons

Method:

  1. Add nuts to a food processor and blend until a thick consistency forms (will be slightly oily from walnuts).
  2. In a medium bowl, add your nut mixture, almond butter, coconut oil, sweetener, cinnamon and vanilla. Stir well until you get a thick doughey paste.
  3. Take a spoonful and divide into a mini muffin tray. Use your clean fingers to press down on each cup and create a flat (ish) surface.
  4. Next, create your chocolate syrup by combining the raw cacao powder, coconut oil and liquid sweetener. Stir well.
  5. Pour syrup onto each cup until the tops are covered. Option to add a sprinkle of shredded coconut or chopped nuts over top.
  6. Place muffin tray in the freezer for at least 30 minutes, or until hardened. Pop ’em out and enjoy!

Nutrition facts per 1 nut cup (using maple syrup): approx. 6 grams carbohydrate, 3 grams unrefined sugar, 1.5 grams fiber, 11 grams fat, 2.5 grams protein.  

Happy new year energy ❤

 

 

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