Description
These raw vegan almond butter cups are a new take on classic peanut butter cups. Made with fully raw ingredients, they’re suitable for raw vegans or anyone who would rather eat a healthier option. If you’re looking to eat more healthy fats, this is your recipe!
Ingredients
Scale
Chocolate Layer
- 2.5 tbsp almond butter
- 2.5 tbsp coconut oil
- .5 tsp vanilla
- 1.5 tbsp cacao powder
- 1 tbsp agave
Almond Butter Layer
- 2.5 tbsp almond butter
- 2 tbsp coconut oil
- .5 tsp vanilla
- 1 tsp agave
- pinch sea salt (for topping)
Instructions
- Line a muffin tin with paper liners. I used a small 6-muffin tin, for regular-sized muffins.
Chocolate Layer
- To make the chocolate layer, mix 2.5 tbsp almond butter, 2.5 tbsp coconut oil, .5 tsp vanilla, 1.5 tbsp cacao, and 1 tbsp agave. Stir well until everything is smooth and incorporated.
- Split even amongst muffin tin, and set aside.
Almond Butter Layer
- To make the almond butter layer, mix 2.5 tbsp almond butter, 2 tbsp coconut oil, .5 tsp vanilla, and 1 tbsp agave. Stir well until everything is smooth and incorporated.
- Layer almond butter mix on top of chocolate layer.
- Tap muffin tin on countertop to release any air bubbles.
- Let set in freezer overnight until firm.
- Store in freezer, and enjoy straight from frozen!
- Prep Time: 10 minutes
- Cook Time: 12 hours
- Category: Dessert
- Cuisine: Australian
Nutrition
- Calories: 195
- Fat: 17.9
- Carbohydrates: 8.7
- Protein: 3.1