Alternative almond butter cups…no melting chocolate, sugar free and deliciously fudgy; it’s a double whammy almond butter attack!
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 When I originally made and posted the recipe for them I used coconut butter for fear that the coconut oil wouldn’t firm up quite enough…and admittedly because I was still a little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!
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.
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.
An almond butter fudge base if you will with an almond butter ganache hat on top!
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.
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!
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
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.