Raw Almond Butter Cups

Mary Beth Johnson is a wife and mum to four schooners, as she’s dubbed her children. On a normal afternoon, you would find her in moccasins, skinny jeans and a comfortable tee, camera in hand. Recently moving to the suburbs of Atlanta, Mary Beth spends her days homeschooling, sneaking away to the bookstore, trying to act the part of a southerner, and sifting through recipes in The Vegetarian Times. Food is her love language.

I have had a sweet tooth for as long as I can remember. I can take or leave potato chips or salty nuts, but I need a nibble on something delectable every afternoon and evening. I call it my ‘slice of glory’ because I’m pretty sure heaven is laced with chocolate.

We had a few days of what southerners like to call “bad weather”. We huddle in blankets and turn up the fire and no one dares go out, except me and my four kids who can’t go 48 hours without stopping in Target. All the Valentine’s Day chocolates are out on shelves and my eye lingered on the peanut butter cups in the worst way. My children know that we are having a don’t-buy-extra-things-month, as well as mommy-cutting-out-sugar-month and they are brilliant at making me feel guilty in the checkout line. So we decided to come home and make them from scratch, but with a healthier twist.
I don’t have a mini silicone muffin tray, so I spray my mini muffin pan liberally with coconut oil and pop them out when they’re frozen solid. The only thing I’ve changed is doubling the chocolate topping. It could be just me, but there never seems to be enough to spread around.
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
6 tablespoons coconut oil
6 tablespoons pure maple syrup (or 2 tbsp agave nectar)
4 tablespoons cocoa powder
pinch of fine grain sea salt, to taste
1. 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.
2. 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.
3. 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.
4. 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.
5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy! Store leftovers in the freezer.
Source: Oh She Glows


March 3, 2016


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