These absolutely delectable chocolate almond butter cups are sure to become a favourite! They are so simple to make because of minimal ingredients and few steps. You'll be enjoying them in no time at all!
The raspberry in the middle is a nice tart surprise. You could certainly use jam, but I wanted to keep them refined-sugar-free. I used Lily's brand of chocolate chips which are also sugar-free. You can use any nut butter you have on hand. I've made them with PB before and they were a family fave but I usually stick with almond butter.
- Gluten-free and grain-free
- Paleo-friendly and vegan
- Kid-approved and a crowd pleaser
- Packed with satiating and blood sugar balancing healthy fats and fibre
This recipe makes 14 chocolate almond butter cups, but you could easily double the recipe if you're serving a big crowd or you want to have plenty to keep in the freezer for a quick and healthy snack or dessert.
Vienna loves helping me make these but I think that's only because she wants to lick all the melted chocolate off the wooden spoon!
Here's the recipe.
Desserts
Chocolate Almond Butter Cups
Print
Bottom
- 1 1/2 cups almond flour
- 1/2 cup nut butter, I like roasted almond butter or PB
- 1/3 cup maple syrup
- 1 pint raspberries
Top
- 1/2 cup chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350F (180C). In a small bowl, combine almond flour, nut butter and maple syrup. Grease a mini muffin tin with coconut oil.
- Scoop out batter and roll each into a 1.5 inch ball. Place in a mini muffin tin and slightly flatten with hands or the back of a flat measuring spoon.
- Bake for 10-12 minutes. Do not overbake. Remove from oven and using the back of a measuring spoon or your thumb, put a imprint on to each cookie while they are still hot but be careful now to burn yourself. This is where the raspberry will go. Place one raspberry in each cup.
- In a double boiler or a small pot on low temperature, melt chocolate and coconut oil.
- Evenly divide melted chocolate amongst all cups. Pour over top. Refrigerate until chocolate is solid. Remove from fridge and carefully scoop out each cup. Enjoy right away or place in a container and keep refrigerated until eating.
These freeze really well but definitely store them in the fridge to help keep the chocolate firm.
Enjoy!
Joy xo
Just made these as an additional Easter treat. They smell super yummy: excited to try them.
ReplyWonderful, hope you enjoyed them!
We all did, thank you
ReplyOMG! Thank you - they're the best! I've made them three times in the last two weeks! I've made them with Almond butter, PB and a mix of my own nut/seed butter - all delish!
ReplyAmazing! Making them with your own homemade nut/seed butter sounds divine. Glad you love them too!
I do not use coconut oil. Too much saturated fat. Do you know of a substitute....can you use olive oil?
ReplyI would not recommend olive oil for this, the taste would not compliment the other ingredients. Read more about coconut oil and saturated fat here.
So much confusion out there. "Do this, no, don't do that"......SIGH. Well, because heart disease does run in the family and I'm an just entering the "senior" age, I feel it best to play it safe and avoid as much as I can. So, no substitute then? Sharon.
I totally understand as heart disease runs in my family too. Saturated fat is super important in moderation because it gives your cells structure and support. Also know that coconut oil isn't only saturated fat it has medium chain triglycerides that can lower cholesterol, improve your energy and boost brain function.
Wow, that looks so easy. Will have to find some time this week to make and enjoy!
ReplySo easy and so delicious!
Do you recommend this recipe for pre diabetics?
ReplyIf you're enjoying this with a full meal that including protein and healthy fats, it's a great choice. On an empty stomach it may spike blood sugar but not as dramatically as a donut or a muffin.
These are amazing and everyone who I shared them with loved them! Freezing a batch to pull out and for the kids lunches (they are homeschooled). No allergies to be concerned about! Thanks so much for the recipe Joy!!
ReplyThat's amazing! Thank you for letting me know. I always love hearing my recipes are loved. :)
Has anyone made these with frozen raspberries? Or too liquidy?
ReplyYou could definitely do that but I would recommend letting it thaw completely.
Could you use coconut flour in place of almond flour. I have an abundance of coconut flour and am looking for yummy recipes to use it up.
ReplyCoconut flour is not a direct 1:1 sub for almond flour because it is so absorbent. I would blend coconut flour with shredded coconut so you get more of a texture similar to almond flour. I haven't tried it out, so I can't advise on measurements though. Do let us know if you experiment and how it turns out!
I ended up splitting the difference using 1/2 almond flour and 1/2 coconut flour. There is good consistency and they are yummy. Thanks for another great recipe Joy.
Awesome so glad to hear you made it work for you!