Raspberry Chocolate Almond Butter Cups
Published 2/3/2020 โข Updated 6/29/2023
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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.
We <3 Chocolate Almond Butter Cups
These raspberry chocolate almond butter cups are pretty much out of this world. They’re creamy, chocolatey, and have a hint of raspberry to them. We turned to Instagram to ask for some interesting flavor combinations for our famous “nut butter cups” or “fat bombs” and freeze-dried raspberries kept coming up! Obviously, this caught my attention and I immediately went to Trader Joe’s to pick some up. Don’t have a Trader Joe’s near you? I found some really great Amazon options HERE, HERE, and HERE. I’ve never actually cooked with freeze-dried raspberries, but they are such a fun addition to an almond butter cup.Here’s what you need:
- All-natural almond butter
- Freeze-dried raspberries
- Coconut oil
- Maple syrup
- Vanilla extract
- Cocoa powder
Best Almond Butters
If you’re wondering what kind of DRIPPY almond butter I like, my suggestions are Kirkland brand from Costco, Trader Joe’s brand, and Fresh Thyme’s brand. I stress drippy because drippy usually means all-natural AKA no additives, which is what I like to look for.More Fat Bombs
- Chocolate PB Fat Bombs
- Thin Mint Almond Butter Cups
- Crunchy PB & J Cups
- Get all of our Fat Bombs HERE!
Raspberry Chocolate Almond Butter Cups
Ingredients
- 2/3 cup all-natural almond butter*
- 1/4 cup melted coconut oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/4 cup crushed freeze-dried raspberries
- pinch of sea salt
- Optional toppings: slivered almonds, freeze-dried raspberries, and sea salt
Instructions
- First, line a muffin tin with nonstick muffin liners. Set aside.
- Next, place all-natural almond butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.
- Add cocoa powder and crushed freeze-dried raspberries and mix again until combined.
- Using a tablespoon, scoop batter into muffin tin. You should get 12 almond butter cups.
- Top with slivered almonds, more crushed freeze-dried raspberries, and a sprinkle of sea salt.
- Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!
Tips & Notes
- Storage: store in the freezer in an airtight container or gallon-size bag. Will last up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So easy and so delicious. I only used 1Tbs of maple syrup, and they still came out perfect and delicious.
Iโve been following you on Instagram for a long time and have seen these nut butter cups pop up but never made them because I donโt like peanut butter, so thought Iโd hate almond butter too. But OMG these are amazing, the raspberries add the perfect bit of tartness!
Right?! So glad you liked them!
Looking real good, like to try it one day…. Maybe you visit my site one day to joloshop.de …deine Gutscheinseite Thanks
Hi,
Iโm not a fan of coconut oil, what could I replace it with that wonโt change the taste?
Thanks
Julie
I actually haven’t tried these with anything but coconut oil!
I am unable to get freeze dried raspberries in Canada., any recommendations on what I could substitute instead?
You could try regular raspberries! Or another dried fruit.
I was just about to ask that same question because we have been getting some AMAZING fresh raspberries here recently…SO excited to make these this week!
Yummm! I would have loved to have been the taste tester for these!
i made this cupcake for my kid birthday party and literally, everyone liked it. Thanks
Mmmmhmmmmm, these look PERFECT, whether you’re giving them to your S.O. or enjoying on a singles’ night! I wouldn’t typically pair raspberries with almond butter, but they are SO tasty together!
well these look amazing!
YUP these are AMAZING! I’ve been thinking about these every since I tried one with you this week. On the to-make list! SO GOOD!
YES!! You were my firsthand taste tester ๐