Raw Almond & Peanut Butter Cups


Oh my goodness these raw almond & peanut butter cups are delish! The base taste just like cookie dough. It is best to keep them in the freezer and eat from frozen as the chocolate topping melts and gets messy once its at room temperature.
I used a silicone muffin tin which are perfect for these types of raw desserts as you can just pop them out once they are seat, easy! You can still use normal muffin tins lined with baking paper but i prefer the silicone they take the fuss out of getting the cups out of the tins.
You can use any kind of nut butter for this recipe - almond or peanut butter would work well.

This recipe makes 6 muffin tin cups.

Ingredients

BASE
3/4 cup of raw almonds
Almond and oats blended into flour
1/4 cup of rolled oats
2 tablespoons of peanut butter (i use PICS which is 100% peanuts) 
1 1/2 tablespoons of coconut oil (warmed)
1 1/2 tablespoons of raw honey
1/4 teaspoon of cinnamon
1/4 teaspoon of vanilla extract
A pinch of sea salt


TOPPING 
3 tablespoons of coconut oil (warmed)
3 tablespoons of raw honey
Cookie dough consistency mixture pressed
into muffin cups. 
2 tablespoons of raw cacao powder
A pinch of sea salt


Method

1. Put almonds and oats into a blender and blend on high until a flour forms. Then put the flour mixture into a large bowl and break up any clumps with your fingers.

2. Add the peanut butter, coconut oil, raw honey, cinnamon, vanilla, and salt into the bowl and stir until mixed together. The dough should be fairly sticky like cookie dough.

3. Grease a silicone muffin tin or line a regular muffin tin. 

Chocolate topping
4. Evenly divide the dough into each muffin cup and press down until even and smooth.

5. Whisk the coconut oil, raw honey, cacao powder, and salt until no clumps remain. Spoon the sauce evenly over the top each of the cups. Add chopped or slivered almonds/peanuts to decorated (optional). 

5. Put into the freezer in a flat area for 45 minutes, until firm. 

6. Serve straight from the freezer! 

Enjoy x

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