Vegan Almond Butter Cups
I have been eager to make almond butter for sometime now. I looked in the cupboard and found I had exactly one cup of almonds- so I finally decided to take the plunge. Looking at the almonds I thought this is either going to turn out great or be an epic fail.
- 1 cup of unsalted almonds, soaked and dried (not a must, but recommended)
- 1 Tbsp of cinnamon
- 1 Tbsp of vanilla or almond extract
- Optional: 2 tsp of raw honey, agave or maple syrup
- Soak your almonds for 6 hours and dehydrate them until they are completely dry. This step is optional, but recommended. Once they are soaked and dry, place all the ingredients in a food processor and blend. It will take about 10 minutes or more depending on your food processor before it actually turns into a butter. At first it will look like a fine flour and all of a sudden the oils from the almonds come out and you will have the most delicious nut butter.
- Now that I had my almond butter that surprisingly turned out great, I wondered what to pair it with.
Growing up, I loved the peanut butter and chocolate combo. I would scoop out a spoonful of peanut butter and throw some chocolate chips in my mouth. Who am I kicking- I still do that on occasion now.
I could only imagine how nice my almond butter and some fresh raw chocolate would taste together. So, this is how the lazy raw almond cup was born.
- 1 cup of raw cacao powder
- 1/2 cup of coconut butter
- 8-10 dates, chopped or 1/2 cup of raw honey, agave or maple syrup.
- 1/4 cup & 3 tbsp of water
- Wash and take the pits put of the dates. Chop up the dates-this will make blending them with the water easier. Place the dates in a food processor and add all the water. Blend until a nice paste is formed and put aside. You will need to melt the coconut butter/oil. To keep it raw, either melt it in your dehydrator or in a bowl immersed in warm water. Once the coconut butter/oil is melted, incorporate the cacao powder and date paste.
- I found that one cup of cacao made this recipe very rich so feel free to add less, and if you have a big sweet tooth, a little more sweetener wouldn’t hurt.
- Now that you have the almond butter and chocolate, there are few options: eat the almond butter and/or chocolate by the spoonful, or make the lazy almond butter cup or the not so lazy almond butter tart.
- For the lazy almond cup, simply take the almond butter and chocolate and mix it all up in a bowl. Scoop out the mixture and roll it into balls. Take each ball and roll them in some finely chopped coconut flakes. Place them in the freezer until they are ready to be served.
- The second option, is to actually make some almond cups. Take a small paper tart, place a scoop or two of the chocolate and press down. Do the same with the almond butter and the outer layer of chocolate. You are layering the chocolate, almond butter and again chocolate. Put the tarts in the freezer for 1/2 hours to an hour. Take out of the freezer right before serving.
My recipe made 4 tarts and 4 lazy balls. I actually preferred the lazy almond cup, well because they were easier to make and I like to always take the easy route. I did not find the almond butter and chocolate mixed together, too rich nor too sweet. The perfect combo.
Just so you all know- they tasted spectacular!
Which will you be- a lazy cup or a not so lazy tart?
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