Raw Almond Butter Cups

From: http://ohsheglows.com/2013/07/19/raw-almond-butter-cups/
Makes: 18 (I double the recipe and use a regular muffin tin instead of mini muffins, but I don't fill it completely.)


Raw Almond Butter Cups
Note: Use certified gluten-free oats to make this recipe gluten-free.
for the base:

•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
•1-2 large dates with seed removed
•1/4 teaspoon cinnamon
•1/4 teaspoon pure vanilla extract


for the topping:

•3 tablespoons coconut oil
•3 dates
•2 tablespoons cocoa powder


•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, dates, 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: Mix together the coconut oil, dates, and cocoa powder. Spoon the sauce over top each of the cups, distributing evenly. Wet your fingers and push down to spread over top.
•5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.

•Notes: If you prefer more of a sauce, use 3 tablespoons maple syrup instead of the dates. However, the dates are a healthier option.

Read more: http://ohsheglows.com/2013/07/19/raw-almond-butter-cups/#ixzz3CvXuCpP5