What if I told you there was a nutrient dense candy you could reach for on occasion when you want a sweet treat? Wait.. did I just say nutrient dense CANDY? Yes, I did.
*Swap the almond butter for peanut butter if you prefer peanut butter cups!
Ingredients
For the Almond Butter Cup:
3/4 Cup Unsalted Almonds
1/4 Cup Gluten-Free Rolled Oats
2/3 Cup Vanilla Protein Powder
3 Tbsp. Natural Almond Butter (just almonds)
2 Tbsp. Coconut Oil (melted)
2 Tbsp. Raw Honey (run container under warm water to soften prior to using)
1 Tsp. Almond Extract
For the Chocolate Layer:
6 Tbsp. Coconut Oil
6 Tbsp. Raw Honey
4 Tbsp. Cacao Powder
*Makes 6 big Almond Butter Cups, or 24 mini Almond Butter Cups.
Directions
In a food processor, pulse almond and oats until flour is formed.
Add remaining ingredients: protein powder, almond butter, coconut oil, raw honey and almond extract.
Pulse until a batter is formed. It will be pretty sticky (cookie dough consistency) so you may have to scrape the sides down with a spatula.
Once evenly combined, set aside.
To make chocolate layer: In a medium saucepan combine coconut oil and raw honey.
Warm on low-heat until melted. Remove from heat and stir in cacao powder. Mix until well combined.
Lightly spray silicone muffin pan with coconut oil nonstick spray.
Evenly distribute almond butter cup dough into each muffin tin, pressing down into mold. Spread chocolate mixture on top of each.
Place in the freezer for 50-60 minutes.
Store extras in the freezer or refrigerator!
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