Raw Almond Butter Cups

Raw Almond Butter Cups
makes 3 pieces

Ingredients:

1 Tablespoon coconut oil, in liquid form
1 Tablespoon pure maple syrup (not technically raw, but the flavor is great– substitute if desired!)
2 Tablespoons cocoa powder
pinch of salt
3 teaspoons raw almond butter, or peanut butter

*optional: 3 banana slices
Directions:

Combine the first four ingredients in a bowl and whisk until smooth, to create the chocolate shell.

Fill 3 mini-cupcake liners with enough chocolate to cover the bottom (about a teaspoon).

*Optional: Place a slice of banana in the middle, for an “Elvis-style” peanut butter cup!

Whether you’re using the banana or not, place the bottom layer in the freezer to harden–> just a few minutes should do the trick.

Once the bottom layer is solid, it’s time to add the nut butter!

You want enough nut butter for a creamy center, but try to keep it in the middle– so that the chocolate you pour over the top will cover the sides. I used almond butter, but if you really want to keep this Elvis-themed, go for the peanut butter.

Cover the nut butter with the remainder of the raw chocolate mixture.

Then pop in the freezer! The chocolate should be set in about 10 minutes.

If allowed to freeze overnight, the banana will freeze into an ice-cream texture!

(Though, I’m usually too impatient to let these freeze overnight…)

Even if your almond butter runs to the edge, and your chocolate doesn’t totally cover the sides…

…I don’t think you’ll get any complaints about it.

5 from 7 votes
Print
Raw Almond Butter Cups
Prep Time
20 mins
Total Time
20 mins
 
An easy, homemade version of your favorite peanut butter cups-- with a healthy twist!
Course: Dessert
Servings: 3
Calories: 65 kcal
Author: Detoxinista.com
Ingredients
  • 1 Tablespoon coconut oil , in liquid form
  • 1 Tablespoon pure maple syrup (not technically raw, but the flavor is great-- substitute if desired!)
  • 2 Tablespoons cocoa powder
  • pinch of salt
  • Nut butter of choice (I prefer salted almond butter)
  • *optional: banana slices (or fruit of choice)
Instructions
  1. Combine the first four ingredients in a bowl and whisk until smooth, to create the chocolate mixture.
  2. Fill 3 mini-cupcake liners with enough chocolate to cover the bottom (about a teaspoon).
  3. Optional: Place a slice of banana in the middle, for an "Elvis-style" peanut butter cup.
  4. Place the bottom layer in the freezer to harden-- just a few minutes should do the trick.
  5. Once the bottom layer is solid, it's time to add a dollop of nut butter! Use enough nut butter for a creamy center, but try to keep it in the middle-- so that the chocolate you pour on top will cover the sides! I used almond butter, but if you really want to keep this Elvis-themed, go for the peanut butter!!
  6. Cover the nut butter with the remainder of your raw chocolate, then place in the freezer to set. The chocolate should be solid in just 10 minutes, but for a truly solid center, waiting 4-6 hours is recommended. If you add the banana slice, freeze overnight for an ice-cream like center.
  7. Store any extras in the freezer, and serve chilled!

Enjoy!

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Comments

Lindsey

Oh my, oh my! These are so good!! Unfortunately for me, I need to make these again to try and add more peanut butter to make a better balance. But the chocolate was dark, rich, creamy, and amazing. Great idea! My kids will love these (when I make them again, since I just ate all 3).

Meigen

These things are amazing! My go to snack when I am craving something sweet at night. I have used unsweetened coconut to make a mini Mounds bar too! I have also used pomegranate seeds instead of peanut butter, but pb or coconut is the best!

Katie

These are delicious. I personally love the Elvis style ones (peanut butter fanatic who’s trying not to eat peanut butter!), and my boyfriend loves them with almond butter and some toasted coconut sprinkled on top before putting them into the freezer. Thanks for the great recipe!

Jenny

Love this! I wanted to make something for dessert with what I had in the house so I used your Salted Raw Caramel Dip recipe, replacing the almond milk with coconut milk and adding shredded coconut after processing. I used this for the filling instead of almond butter to make a healthier “Mounds” bar. It came out really well. Thanks for all the great ideas. I make recipes off your blog almost daily.

bethany littleton

Once they’ve been frozen and have set (not usig the banana) can you store them in the fridge or room temperature or will they melt?xx

    Megan

    They will melt at room temperature, but the fridge should be okay for storing them.

bethany littleton

Thank you 🙂 made them and my friend said she had a foodgasm and that thy were so incredible words cant describe and one of the best things shes ever tasted so thank you so much xx

Lindsey

These cups are to die for! I just use peanut butter, and I use regular cupcake cups to make BIG ones!! Ultimate indulgence but not breaking my vegan/clean diet. The text of the chocolate when eating about 20-30 minutes after freezing is like a dense cake… Amazing.

Deebi

This tasted pretty good but wondering what I did wrong with raw cocoa shell. Followed exact ingredients and recipe but it was very thick and impossible to pour and hard to spread. I tried adding more coconut oil to thin out but that didn’t work:(

Alyssa

This recipe looks fantastic! Is there a good substitute for coconut oil/butter? My daughter is allergic to coconut and so many vegan treats are made with coconut in one form or another, so we’ve been trying to find a good substitute.

    Suzie

    These were amazing! I used Enjoy Life Chocolate Chips instead of cocoa powder. Delish!

Diane

Hi, I had the same problem as another person. I followed the recipe exactly but their was so little to use and it was way too thick to spread. I don’t know what I did wrong. I had to add water to thin it out and it was still difficult to spread. What kind of consistency should it be before freezing?

Donna

These are in the freezer and just buy scraping out every last bit of the chocolate that was left in the bowl and devouring it…I can already say these are going to be delish! Now I have to wait 10 mins?! 😉 Oh the torture, lol. I quadrupled the recipe because I have a 9 mini muffin pan…and just couldn’t imagine only having 3 after all that waiting. I used honey instead of maple syrup and organic cacao powder instead of cocoa. Thanks again! Every recipe I have made from this site has been perfect!

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