Tuesday, October 28, 2014

Almond Butter Cups (Paleo, Vegan)

As the temptation of Halloween gets closer, my ability to ignore the amount of candy available everywhere because harder and harder. I am not going to lie, if there is candy in the house, we will eat it. This led me to come up with treat that I could enjoy without the guilt and the stomach ache.

These delicious cups are actually pretty easy to eat and are super delicious.


Almond butter layer
½ cup of almond butter (or your choice of nut butter, just make sure it has no sugar or sweeteners in it)
¼ cup of coconut cream concentrate, melted *see note
1 teaspoon of maple syrup

Chocolate layer
½ tbsp. of coconut oil
1/3 cup of coconut cream concentrate
3 ounces of dark chocolate (100% baking chocolate)
1 ½ tbsp. maple syrup

Muffin tin
Cupcake shells
1 small mixing bowl
1 medium pot 
1 metal mixing bowl

Note: Coconut cream concentrate also known as coconut butter can also be made easily at home. Here is a very easy recipe to make it: coconut butter.


1. Line muffin tins with paper shells.

2. Over a water bath, melt chocolate,m coconut oil and coconut cream concentrate together. Once combined, add maple syrup.

3. Evenly distribute the chocolate in the muffin cups. Start with about a tablespoon of each into all. Leave about a 1/8th of a cup left to decorate the top.

4. Place tray in freezer while you make the next layer.

5. In a small bowl combine almond butter, melted coconut cream concentrate, and maple syrup until it's smooth.

6. When almond mix is ready, pull out the muffin tray. Again, evenly distribute the mix over the chocolate muffin cups. 

7. Now take the remaining chocolate sauce and have fun. To make this design, I put about a dime size amount on top of each cup and then used a tooth pick to make a design.

8, Place muffin tray back into freezer for at least 15 mins.

9. Remove and enjoy!! Keep them in the fridge or freezer so they don't melt.

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