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Raspberry chocolate almond butter cups

Raspberry chocolate almond butter cups

By Sara De Luca
10’ Prep time
0’ Cook time
10’ Total time
149 Calories
12 Serving

Summary

When you have a batch of these amazing raspberry chocolate almond butter cups in the freezer, you know life is good. this healthy dessert recipe is made with all-natural almond butter, coconut oil, maple syrup, and freeze-dried raspberries.
Sara De Luca 0 Followers

Step by Step

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Step 1

First, line a muffin tin with nonstick muffin liners. Set aside.
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Step 2

Next, place all-natural almond butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.
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Step 3

Add cocoa powder and crushed freeze-dried raspberries and mix again until combined.
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Step 4

Using a tablespoon, scoop batter into muffin tin. You should get 12 almond butter cups.
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Step 5

Top with slivered almonds, more crushed freeze-dried raspberries, and a sprinkle of sea salt.
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Step 6

Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!

Tips and Warnings

Storage: store in the freezer in an airtight container or gallon-size bag. Will last up to 3 months.

Ingredient

  • Vanilla extract
    Vanilla extract
    4.93 ml
  • Maple syrup
    Maple syrup
    44.36 ml
  • Cocoa powder
    Cocoa powder
    78.85 ml
  • Melted coconut oil
    Melted coconut oil
    59.15 ml
  • Of sea salt
    Of sea salt
    4.93 ml
  • All-natural almond butter*
    All-natural almond butter*
    157.73 ml
  • Crushed freeze-dried raspberries
    Crushed freeze-dried raspberries
    59.15 ml
  • Optional toppings: slivered almonds
    Optional toppings: slivered almonds
    1

Nutrition Facts

View nutrition facts
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