I just realized that I’ve turned on my oven maybe once in the past week. What a glorious thing.
What could be worthy of turning on the oven during a heat wave, you might ask? Two words: sweet potatoes! Yes, even in the summer, heat wave be damned, I need my sweet potato fix.
This is my favourite way to eat sweet potatoes lately: Dice the sweet potato (leave the skin on), roast until tender, and then toss the cooked potato with coconut oil, sea salt, and a sprinkle of cinnamon. Finally – and here’s the best part – a generous spoonful of hemp seeds sprinkled on for good measure. The hemp seeds stick to the coconut oil, coating every delicious bite of sweet potato. I seriously drool when I think about it!
But this post isn’t about roasting things like a crazy person when it’s 40C with humidity, it’s about not roasting things! Aside from my precious sweet potatoes, I’ve been relying heavily on raw foods to make up much of my diet. Raw Pad Thai, Detox Tabbouleh, hummus and veggie wraps, fruit galore, and a huge smoothie every single morning, just to name a few. Summer rules and winter drools. Period.
Speaking of drooling. These raw almond butter cups! Oh my goodness. Eric declared them one of his favourite treats and this is coming from a non-almond butter fan. I’m not buying it, Eric. I have a peanut butter cup recipe on the blog already (oh, and peanut butter cups in a jar, let’s not forget), but I wanted to make something with the batch of raw almond butter I made recently.
For the almond base, I initially tried a combo of almond butter, coconut oil, and sweetener, which was super tasty, but the cups melted and were pretty greasy. In an effort to make the base more substantial, I reduced the almond butter and added in almond meal and a touch of oat flour. It was the perfect solution. Not only did it hold up better, but it tasted like cookie dough! What’s not to love about that? noooooothing.
I used a mini silicone muffin holder since they are so flexible and I just popped the cups out after freezing. Easy! You can certainly use a regular muffin tin lined with paper liners though. For the thick chocolate coating, I made my own chocolate using cocoa powder, coconut oil, and sweetener. Feel free to simply use melted dark chocolate if that floats your boat! I added some sliced almonds on top before freezing which added a nice crunch.
As you can see the chocolate topping started to melt during my photo shoot because it was a gazillion degrees, so I recommend enjoying these straight from the freezer for best results. Either way, I wasn’t complaining too much!
Raw Almond Butter Cups
Yield
1 dozen cups
Prep time
Cook time
0 minutes
Chill time
45
Total time
Like the peanut butter cup candy, but so much tastier and better for you! These raw almond butter cups are the perfect solution to any sweet craving. I used a mini silicone muffin tray since they are so flexible and I just popped the cups out after freezing. You can certainly use a regular muffin tin lined with paper liners too. For the thick chocolate coating, I made my own chocolate using cocoa powder, coconut oil, and sweetener. Feel free to simply use melted dark chocolate if that's what you have on hand. Be sure to keep these chilled until just before serving and store them in the freezer for best results. I personally love them straight from the freezer.
Note: Use certified gluten-free oats to make this recipe gluten-free. NEW: See below for a nut-free version!
Ingredients
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
- 1.5 tablespoons pure maple syrup (or agave nectar)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pure vanilla extract
- pinch of fine grain sea salt, to taste
For the topping
- 3 tablespoons coconut oil
- 3 tablespoons pure maple syrup (or 2 tbsp agave nectar)
- 2 tablespoons cocoa powder
- pinch of fine grain sea salt, to taste
Directions
- 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.
- Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
- 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.
- To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
- 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.
Tip:
If looking for an oat-free option, you might be able to substitute the 1/4 cup of oats for more almond meal. My guess is that you’d need to add another 1/3-1/2 cup almonds to avoid the dough becoming too sticky. Please report back!
For a nut-free version, sub the almond meal for an equal amount of rolled oats (so use 1 cup total rolled oats). Sub the almond butter for sunflower seed butter. Works great!
I love your blog! Is it a wordpress, what theme do you use??
My absolute favorite treat now! Just made them and I’m hooked ;)
Thanks for great recipes!
I made this one this morning and kept in my freezer till a few minutes ago.. tured out that the chocolate part made separate layers of liquid in the center and solid top.. :(
donno why, as chocolate made with almost same recipe the other day turned out okay.. Maybe because it was too hot here in tokyo??? Coconut oil was completely liquified, and was smooth liquid even after i mixed in cocoa, while it became more like paste last time.
I wonder if needed to temper the chocolate???
Now i put them in fridge and will see how they will look later..
Anyway, i like your website very much and will try other recipes!!
I have made these twice since I first commented – and they are SO DELICIOUS! This will be one of my top raw vegan recipes I think for years and years to come!
I used just almond flour in place of the oat flour (since I had only the almond flour on hand) and put them in the refrigerator rather than the freezer… and they came out great – I had to come back here and comment again on just how good these are. I never would have thought to do this – thanks so much for your fabulous recipe!
this looks so good! i was just wondering about serving size/nutrition. :) thanks
I can’t wait to make these. I am all about almond butter and chocolate. I love your recipes!
So glad I came across this creative almond recipe. Almond, chocolate, butter…what better combinations? By the way, the pictures throughout your blog are awesome!
Thank you Faith :)
hi angela, thanks for the recipe! I made this twice, both time without cinnamon, once with peanut butter, once with almond butter. they are very nice, my vegan son and non vegan coworkers love it! I have a coworker, her son is allergic to nuts, can you recommend a substitute for the almond and nut butter?
Hey Cindy, I would suggest trying sunflower seed butter (my fav brand is Sunbutter as it’s lightly sweetened). Hope this helps!
Thanks Angela. I was thinking of tahini and add more maple, but I will give sunflower seed a try. Will report back.
These raw almond butter cups look amazing. Thank you for sharing this recipe! I can’t wait to try it!
Hello!
Made these yesterday! So good! Rich and tasty. Nice work! :)
Hello!
These look super delicious, I would love to make some! :)
Just wondering would I be able to use actual almond meal instead of grounding up almonds? If so, how much would you recommend I use?
Thank you!
Hi Cyndi, that should be fine! I would sub in an equal portion.
I used store bought ground almonds, about 3/4 cup, worked perfectly.
Amazing recipe!!! i just love it!
I used coconut flour instead of oats and they came out great and Paleo! Thanks for the recipe!
I made these a couple weeks ago when we were getting company and they were a huge hit! I’m making them again now because my nephew is here and he can’t have gluten! Thanks for a great recipe!!! Delicious : )
these were RIDICULOUSLY good. I’m dreaming, I love these more than cooked desserts! Thank you!!
Hi Angela,
I absolutely love your blog. Tried these and despite the fact that I accidentally put cumin instead of cinnamon – they still taste awesome, hahahaha!
and they just look so perfect and are so easy to make. Thank you for sharing your recipes!
Tina
LOL oh my gosh!!! Too funny. Well Im glad they still turned out!
My kids, their friends and even my husband (who is a die hard Reeses fan) loved these. My daughter said we needed to make a double batch next time. I love the bite sizeness (okay, not a real word but it works) of these. Thank you!
Can I use my my left over almond pulp in this ingredient? Say instead of almond butter? Any recipes that include almond pulp would be so appreciated! And by the way, I’m loving your site, keep up the great work!!
I’m not sure, but it might be worth a shot sometime. :)
Thank you Danielle for your comment . There is a lot of controversy about coconut oil and this stuff is amazing ! I have made a very similar bar but will try this one looks delish! Can’t wait to try it tommorrow . There have been studies showing the benefits of weightloss and nourishment . Enjoy Heather .
These are AMAZEBALLS! I used crunchy peanut butter instead because I had it on hand, and they tasted like peanut butter cups! And I didn’t even measure everything exactly. Great recipe :)
Hi Angela,Tried your recipe the original way a few weeks ago and they were a big hit. Made them again yesterday with a few changes…..I have a family member who is allergic to tree nuts. I substituted sunflower seeds for the almonds and tahini and peanut butter for the almond butter. I took them to my son’s engagement party where there were mostly non vegans!!!!!! and they gobbled them up.
Your recipes are so versatile…..I love them all:)
I cannot stop making these – I’m officially addicted. I gave them to a few junk food fiends, not telling them what they were, and they devoured them – when I told them they were made with healthy ingredients they didn’t believe me. My husband hates coconut oil and even he can’t get enough of these. I’ve made them 4 times in the past week – once was a double batch! I’m sharing them, but now I need a stash in my freezer. In any case, thank you so much for such an amazing, simple, delish recipe! I absolutely love these.
I can’t wait to make these!!! Can I use Almond meal instead of grinding whole almonds
Yes I’m sure that is just fine :) enjoy!
I just linked this recipe on my Facebook Page and I’m getting ready to Pin it! These are amazing! The only thing keeping me from eating the whole batch right now is the reminder of how much coconut oil is in them – that, and the fact that I would have to wrestle the rest of the family for them! Thanks!
Do you think it’d be possible to sub coconut flour for the oat flour? If so, how much?
Good question – I’m really not sure. I would like to think so, although I’m not sure how the flavour will change or the amount. I’m sure if you add a bit at a time it should be fine. Coconut flour tends to be drier than other flours, so add slowly as you might not need as much. If you try it out, please let me know how it goes!
I wanted to let you know how much I enjoy your website. I’ve loved every recipe I’ve tried, but my two favorites are these and the dinosaur dill crunch salad. I actually changed these up a bit and doubled the chocolate part and made them like true butter cups – putting a layer of chocolate in the muffin cup, freezing, filling, and then topping with chocolate. I served them as dessert at a dinner party to rave reviews – if people only knew they were eating vegan!
Thanks again,
Jennifer
Hey Jennifer, so happy you are enjoying the blog! I love your change up to these cups – I was thinking about trying a double chocolate version too :)
Delicious!!!!! Hubby now requests that I make them for him every week.
I never make treats as I have a hard enough time getting dinner on the table most nights but, we’re stuck at home in Boulder Co due to flooding & your recipes have given us a little something special at this crappy time. These are amazing they taste like Samoas the Girl Scout cookies & were so quick to whip up. Thanks
My thoughts are with you all, Amy!
So i made these tonight and instead of using the Oates I used a little more almonds and i used just less than a 1/4 of coconut flower. and for the topping i used coconut nectar instead of the maple syrup and i sprinkled a little coconut on top.. I have almost eating them all because they are so good.. Thanks for the recipe I added a picture below
http://postimg.org/image/qibhkxffb/
I am about ready to go to the store and get the ingredients for this recipe! I am kind of addicted to your website/recipes. Everything I’ve made is amazing. Thank you!! The cool thing is most of the time I have most of the ingredients except for lone or two of them, you have such a creative way of making your food with the simplest ingredients. That’s the key to eating healthy and clean!
I made these recently and they tasted great! However, they were super thin and I had to more than double the topping recipe to cover them-and it made only 8 or 9 cups instead of 12. I may try again. Do yours usually come out thick or thin?
Hi Hilary, They come out quite thin – the photos can make food look bigger at times! Glad you enjoyed them anyway :)
hi i just made this, i dident have enogh coconutbutter for the topping so i i put som banna in. my mother how cant eat them love them. grat recepy
When I noticed the image at the top of this page I was so interested I just had to read more. I loved the ingredients and the fact that you provided pictures of what everything should look like as you make these almond cups. I just know my family will love these and they’re actually a relatively healthy snack.
I just made these they are amazing. Just wish they were a little lower in calories so I could eat like a million of them! :)
I made this with my three year old grandson. It turned out great and was so nice to have a recipe he could do easily.
Hi Angela,
These sound amazing and I’ll try, but for now I am also off oats. What would you recommend as a substitute
Thanks
Kim
Hi Kim, I would use more almond flour in it’s place (you might need a bit more though since it’s finer)
This is ridiculously amazing! Must try!
Hi
I made the butter cups, taste delicious but they were so dry they fell apart (crumbled) when eAting. I followed the recipe exactly. Any suggestions
Thanks Diane
Hi Diane, my guess is that your almond butter was more dry than mine. I said in the directions that it should have the texture of cookie dough. If it’s dry I would add 1 teaspoon of water at a time until you achieve the right consistency. Hope this helps!
That’s exactly how I make my chocolate! Love it! I made something just like this the other day, only using peanuts.
So I made these today and popped one out after 45 minutes and while everything else was frozen, the maple syrup came pouring out. A little confused, I did some research and learned that truly pure maple syrup will not freeze. So… Did anyone else have this problem? Perhaps will need to try honey next time.
Hi Angela,
Could you substitute oat flour for coconut flour? I am gluten intolerant so can’t have oat flour.
Cheers
Michelle
Hey Michelle, Coconut flour tends to be a bit more drying than other flours, so I would suggest not adding the full amount of oat flour and just adding a bit at a time as you mix it. Hope this helps!
I made your almond milk today and will not be buying the store brand again….ever!!! Do you think I could use the left over pulp as my almond meal or no since it has been soaked?
I think you’d have to dry it out in a dehydrator or oven at a very low setting before using (just a guess!)
I just made these and I can’t get over how yummy they are. Great site with lovely heathy dishes. Thanks! I wonder if you might know the nutritional values for the almond buttercups? A healthy alternative to mainstream treats but they are so scrummy and rich I imagine they will have to be a once in a blue moon delight? Good job I can keep them frozen so! :-)
OMGosh! Are these really healthy when I can’t stop eating them?!? Angela, thank you!!!
These look so delicious!
Can I make these a couple days ahead? Also, if I am taking these to someone’s
House, do I need to store them in the freezer or will they be ok for a couple of hours?
I recommend storing them in the fridge or freezer – they melt when at room temp. Hope this helps!
This is hands-down the best recipe as a sweet treat. It’s fast and easy to make and everyone loves it! Thank you Angela!!
Just made these in mini muffin cups. Ran out of chocolate topping, maybe I was too generous ! So just remade a small amount. Can’t wait to try them, they’re in the freezer !
Just made these tonight and they are amazing! Thanks for the recipe.
Just made my own version of these for my loved ones for Christmas. Can’t wait to see how much they enjoy them!
Hi Angela, the look of these almond butter cups made me go to the shop and buy a high-speed blender. I’m amazed by your website! I will definitely prepare more vegan recipes from now on, thanks for the inspiration. :)