My Mom asked me last week, if I could make her some almond butter cups. I was not going to say no, and in fact I even jazzed up the almond butter cups a bit! My Mom has always loved Almond Joy Bars, and so I thought, why not make a raw almond butter cup with the same flavors?!
I used a coconut butter base for the bottom (which tastes surprisingly like white chocolate) with some coconut stirred in, then topped it off with some home made almond butter, dark chocolate on top of that, and an almond. They were delicious, and they did taste like Almond Joy candy, only better. My Mom had a good idea to make almond butter cups this week, and I am glad I listened!
1/2 cup raw coconut butter, warmed to liquid
liquid stevia to taste
1 tsp pure vanilla extract
about 1/4 cup shredded dried coconut
Chocolate:1/4 cup raw cacao powder
1/4 cup raw coconut oil, warmed to liquid
2 Tbsp raw coconut nectar or raw agave nectar
a pinch of sea salt
about a 1/3 cup raw almond butter
12 raw almonds
12 mini sized foil cups (regular peanut butter cup sized, not the tiny and not the regular muffin size)
Whisk together coconut butter, stevia, and vanilla extract until smooth. Set 12 foil cups out, and fill them 1/3 full with white chocolate. Sprinkle with a little coconut. Set in the freezer until hard (about 15 minutes), then place about a heaping tsp of almond butter into the center of each. To make the dark chocolate, whisk together all ingredients until smooth. Spoon dark chocolate over peanut butter to cover. Set an almond on top of each one. Set in the freezer until hard, about 15 minutes. Store in the fridge.