Almond Butter Cups Revisited

Alternative almond butter cups…no melting chocolate, sugar free and deliciously fudgy; it’s a double whammy almond butter attack!

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Before I even contemplated making my won nut butter cups I made these alternative almond butter fudge chocolate ganache topped cups. When I originally made and posted the recipe for them I used coconut butter for fear that the coconut oil wouldn’t firm up quite enough…and admittedly because I was still a little stand offish when it came to straight up oils!

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My raw super food almond butter cups were incredible but they’re a little time consuming in terms of the waiting around front. I’m also all out of raw cacao butter and had a serious hankering for something along similar lines flavour wise but a little more fudgy.

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In complete contrast to the super food nut butter cups these are not at all crisp..soft, fudgy, melt in the mouth and you get a double hit of almond butter in both the base and topping.

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An almond butter fudge base if you will with an almond butter ganache hat on top!

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I went a little heavier with the almond butter and rather than using whole almonds I used almond meal which created a smoother texture in the base.

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I love them straight from the fridge but even more so when left to sit at room temperature for about 10 minutes before serving for a fudgy delight! Be still my beating heart!

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Sweetened with nothing more than dates they’re the perfect pre or post workout snack, and they’re decadent enough to serve as an alternative dessert or with a side of your favourite warm tipple…I’m currently on a camomile and spiced apple tea kick!

What’s your favourite twist on the classic peanut butter cup?

Any amazing raw fudge recipes out there?

Almond Butter Cups

by Michelle Hunt

Prep Time: 15 minutes

Keywords: raw blender dessert snack gluten-free grain free paleo vegan vegetarian sugar-free soy-free almond butter coconut oil dates raw cacao powder


Ingredients (8 bites)


    • 120g (1 cup) almond meal
    • 135g (3/4 cup) pitted Medjool dates
    • 75g (1/4 cup + 1 tbsp) 100% all natural almond butter
    • 1/2 tsp vanilla extract


    • 55gg (1/4 cup) coconut oil melted
    • 30g (1/4 cup) raw cacao powder or cocoa powder
    • 60g (1/3 cup) pitted Medjool dates
    • Coarse Sea Salt to garnish


    Blend dates in your food processor to form a paste. Remove the amount required for the topping.

    Add almond meal and almond butter to remainder of dates in the food processor along with vanilla extract. Blend to combine.

    Divide mixture between 8 silicon muffin cases – individual ones or a tray; the tray is easier to work with. Spread evenly over the base of each one and place in the fridge.

    Wipe out food processor before adding all the topping ingredients and blending until smooth.

    Divide between the 8 bases; approx 1 tbsp for each but make sure to use up whatever you have going spare!

    Return to the fridge to firm up for a couple of hours.

    Gently remove and sprinkle with coarse sea salt if desired.

    Store in the fridge in seal tight container for up to two weeks or freeze for up to one month.

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    1. Hi. I’m making these yummy looking bites. I can’t get the topping to come together! Any suggestions? The dates just clump up with the oil and cocoa powder. The base is delicious !

      1. Did you blend the dates to a smooth paste first? It should blend together in the food processor with ease! I’d add cocoa powder first then the oil.

    2. I am so excited to try these because there is no added sugar in them!

    3. Hello,

      So these looked great and I gave them a go! The base worked well, it just needed a little coconut oil to help bind it. The topping however was a fail. Despite making the dates into a paste first, then adding the cacao then the melted coconut oil, the oil didn’t have enough dry mixture to bind to (it doesn’t stick to the moist date/cacao mixture) so it just became a thick paste. I ended trying to rescue it with some almond butter and almond milk which kind of let me smooth the topping mixture on to the base. This recipe needs some tweaking, especially seeing the ingredients are so expensive!

    4. Hi, I am taking the 24 day challenge for the first time. I am a late night snack junkie. I eat a lot of out of the bag frozen string beans, and broccoli spears. However, I also sometimes feel the need for salty sweet things. I love bbq potato chips with humus dip or spinach dip. I do not like regular peanut butter (jiffy, skippy etc ) do you have any suggestions for a simple dipping snack. I have heard a lot about Nutella lately and was thinking of trying it. Is that okay with the 24 day challenge? ??? Your help is greatly appreciated.

      1. 24 day paleo challenge? Plain straight up nut butter with no oil or sugar added…definitely not nutella though! Laced with sugar and dairy. Guacamole homemade of course would be great or soft boiled eggs!

    5. hola soy de canarias y no entiendo la traducciòn de este ingrediente (135 g (3/4 taza) enfrentó a fechas Medjool) , si me podrìas ayudar para elaborar este fantàstico aperitivo!! muchas gracias

    6. Would have never guessed these were just sweetened with dates. They look like the real thing! I made something similar recently, but in ball form. But I’d much rather eat these pretty things!

    7. I made these yesterday and they are amazing!!! Ive been looking for healthy alternatives to sweet cravings and this is perfect !!!

      1. I throw a random guess at about 250 but I honestly don’t count calories. Did enough of it when I wasn’t well. I choose high fat whole foods and let my body do the talking 🙂