Almonds are the new peanuts!
I love almonds. From raw almonds, almond flour, almond butter, and almond milk. They’ve just been great substitutes for grains flours and dairy products – I couldn’t have done it without them!
One of my favourite treats is this almond butter cup similar to peanut butter cups but BETTER. It doesn’t contain any added preservatives, it’s refined sugar free, dairy free, vegan and wheat/gluten free. The ingredient list is simple, wholesome and yummy. Just how dessert recipes should be! These are also raw so that means no baking and you get to consume ALL of the nutrients and enzymes which foods can lose when you cook or bake them.
Almond flour (in moderation) is a great substitute for grain and/or gluten free baking. It is highly nutritious, simple to use and absolutely delicious! (Unless you’re allergic to nuts then I apologize for this post!) For those of us that watch our glycemic index, you already know that almonds are rich in protein, low in carbs and low in sugars.
Toronto based company Grain Free JK Gourmet makes an excellent quality almond flour product that worked wonderfully for this recipe. Their soft and moist almond flour is made from whole, blanched (some say better for digestion) almonds and….that’s it! 🙂 Unlike some almond flour products (particularly Bob’s Red Mill), this one doesn’t taste processed or have a “gritty” texture so you can be sure that you’re getting the all natural real deal. The results in both raw and baked desserts were perfect!
Okay, so now onto the cups…..
What you’ll need:
1 cup of blanched almond flour (JK Gourmet brand is the best!)
1/4 cup of ground flax meal
2 tablespoons of pure roasted almond butter (or nut/seed butter of choice)
1.5 tablespoons of organic virgin coconut oil, melted
1/4 teaspoon of organic cinnamon
1/4 teaspoon of organic pure vanilla extract
2-3 tablespoons of pure granulated xylitol (adjust to your sweet tooth – sometimes I omit it)
3 tablespoons of organic virgin coconut oil
1-2 packets of pure stevia (or adjust to your sweet tooth)
2 tablespoons of cacao powder
Combine all the base ingredients in a large bowl and break up any clumps with your fingers. Stir until thoroughly combined. The batter should be sticky like cookie dough. If it’s too wet, add a tiny bit more almond flour or if it’s too dry, add more almond butter. But you most likely you won’t need to. Line a muffin tray with paper liners or use a silicone muffin tray. Portion the dough into each cup and press down evenly until evenly firm and smooth. Put in the fridge or freezer for a few minutes while making the chocolate topping.
In a separate bowl, whisk together the coconut oil, sweetener, cacao powder until no clumps are to be found. If you want you can heat it up in a small saucepan for a smooth dark chocolate result but then you can’t call it raw! I actually like it a tiny bit better. Remove tray from fridge, and evenly distribute the sauce with a spoon of each cup. (Garnish with almond slices if desired.) Place in the freezer on a flat area for 30 minutes, until firm. Pop them out of the cup shells and enjoy right away! Best consumed chilled! Super easy and delicious, right? Try not to make these every other day! 😉 x
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