So here’s the deal. I make sweet treats all the time. A lot of the time, I don’t care to eat the fruits of my labor. In spite of my love for creating them, I don’t have the biggest sweet tooth. I develop and execute recipes because it’s fun and therapeutic for me, and because I love to feed others. It’s all about the others. I know, I know, my thoughtfulness and generosity are astounding.
But, sometimes it is about me. These coconut almond butter cups were supposed to be about me. I recently eliminated all grains from my diet, and am now focusing on consuming tons of healthy fats instead. I wanted to make a treat that fits in with my current dietary restrictions. Since I’ve been devouring almond butter like crazy lately, making little chocolate cups sounded like the perfect idea.
My brother ate almost the entire first batch. He never eats almond butter, and he doesn’t even like coconut, so I don’t know how this happened. The other day there were only two cups left when I heard him go into the kitchen and open the freezer to get another one. That’s when I knew I was going to have to make more.
I tweaked my first recipe a bit, and these heavenly morsels came out even more amazing the second time. I use coconut in both the base and the chocolate topping, but even so, these are not overwhelmingly coconutty. The sweetness is also very mild, which I love, and the texture is perfect when you eat them straight from the freezer. Make sure you do, because otherwise they’ll melt. The best part about these cups is that they’re chock-full of energizing nutrients. Just one will get you through any afternoon slump with a bang.
This recipe is super allergy-friendly, and can be kept completely vegan by using maple syrup instead of honey. Because of raw honey’s nutritional profile (make sure you only buy good quality honey), it’s my sweetener of choice when it comes to no-bake treats. Regardless of which liquid sweetener you choose, these Coconut Almond Butter Cups are a surefire win.
The dough is also fantastic on its own. If you don’t want to make the chocolate topping, you could easily make cookies or balls straight from the dough. You might even have a little bit of leftover dough when making these cups. If you do, try freezing it in small balls for bite-size treats.
Coconut Almond Butter Cups (dairy-free, egg-free, gluten-free, grain-free, paleo, soy-free, vegetarian)
For the base:
– 1 1/4 cup almond meal/flour, firmly packed
– 1 tablespoon chia seeds
– 3 tablespoons unsweetened shredded coconut
– 3 tablespoons melted coconut oil
– 3 tablespoons almond butter (can be raw or not)
– 1 tablespoon raw honey
– Heaping 1/2 teaspoon cinnamon
– 1/2 teaspoon vanilla extract
– Few sprinkles of sea salt
For the topping:
– 2 tablespoons unsweetened shredded coconut
– 2 tablespoons raw cacao powder
– 3 tablespoons melted coconut oil
– 3 tablespoons raw honey
– Dash of cinnamon
– Sprinkle of sea salt
In a medium bowl, mix together all base ingredients. Mash them together until you reach a uniform consistency, like cookie dough.
In a separate bowl, whisk together all topping ingredients until smooth.
Press your desired amount of dough into whatever molds you’re using for your cups (you can use a mini muffin tin or anything that will hold a desirable shape). Then spoon some chocolate topping over each one. I went heavier on the base than I did on the topping; you can play around with your ratio.
Freeze for at least a half hour, and keep them stored in the freezer.
Makes a dozen small cups.