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Coconut Almond Butter Cups

We are ticking all the boxes with this recipe….

VEGAN
PALEO
VEGETARIAN
DAIRY FREE
GLUTEN FREE
RAW

Oh and very tasty.
Serves 8
10 mins prep time
Ingredients:

For the base


3/4 cup raw almonds, ground into a meal
1/4 cup coconut flour, ground into a flour
3 tablespoons nut butter
1.5 tablespoons coconut oil  
1.5 tablespoons coconut nectar  
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract


For the topping


3 tablespoons coconut oil
3 tablespoons coconut nectar
3 tablespoons cacao powder 

Method:

Add almonds and coconut flour into a high-speed blender and blend on high until a flour forms.
In a large bowl add the nut butter, coconut oil, coconut nectar, cinnamon, vanilla, and flour ingredients.
Stir until thoroughly combined.
Spray a silicone muffin holder and portion the dough into each muffin cup and press down until even and smooth.
Place in the freeze for 10min.


To make the chocolate sauce:


Whisk together the coconut oil, nectar and cacao powder until no clumps remain.
Spoon the sauce over top each of the cups, distributing evenly.
Garnish cups with shredded coconut.


Place in the freezer in a flat area for 30-45 minutes, until firm.

Submitted By:
Shelley and Tina, www.freedomwellness.com.au
Coconut Almond Butter Cups
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