Almond Butter Cups

These are a very easy, delicious, and healthy treat! Similar to peanut butter cups but with almond butter instead. You can also use any other nut butter or sunflower seed butter of your choice.





Makes 12 mini cups


for the base:

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

for the topping:

  • 3 T coconut oil
  • 3 T pure maple syrup (or 2 tbsp agave nectar)
  • 2 T cocoa powder
  • pinch of fine grain sea salt, to taste


  1. 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 coating: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain.
  5. Spoon the chocolate over the top of each cup, distributing evenly.
  6. Garnish cups with sliced almonds if desired.
  7. Place in the freezer in a flat area for 30-45 minutes, until firm.
  8. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.

* You can use ground almonds instead of the oats for an oat free version. For a nut-free version, sub the almond meal for an equal amount of rolled oats (so use 1 cup total rolled oats). Sub the almond butter for sunflower seed butter.

Adapted from:






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