Raspberry Chocolate Almond Butter Cups
These Raspberry Chocolate Almond Butter Cups are made with all-natural almond butter, coconut oil, maple syrup, and freeze-dried raspberries.
Prep 10 minutes
Fat 12
Carbs 9
Protein 3
Yield 12
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 Facts
Serving: 1cup | Calories: 149kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Fiber: 3g | Sugar: 5g