Thursday, April 7, 2016

Raw Almond Butter Cups



How many of you are obsessed with those Reese's Easter eggs? I think that every year between all the holidays I consume at least 20 of them. Starting with those Christmas trees, then maybe a handful of the Valentines eggs, lastly closing shop with a fistful of the Easter eggs. They are full of wholesome goodness. I love that they don't have the hard edges, and its just full of peanut butter. Lets not forget the pounds of regular shaped ones we got on Halloween. I think I know where my kids get their love for chocolate. If you feel like having 20, 30, even maybe 40 Reese's a year is a bit much, then you should make these. Start out strong never give your kid a Reese's and they will forever think you are the best mom by making these for them. You can also throw a scoop of vanilla protein powder in and bam, after work out snack. 






RAW ALMOND BUTTER CUPS

3/4 cup raw almonds, ground into a meal
1/4 cup rolled oats, ground into a flour
2 tablespoons raw almond butter (or nut butter of choice)
1.5 tablespoons coconut oil, warmed if necessary
1.5 tablespoons pure maple syrup (or agave nectar) 
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste


for the topping

6 tablespoons coconut oil
6 tablespoons pure maple syrup (or 2 tbsp agave nectar)
4 tablespoons cocoa powder
pinch of fine grain sea salt, to taste

Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers. 2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough. 3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth. 4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired. 5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy! Store leftovers in the freezer.


Enjoy.

Source: Oh She Glows

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