Almond Butter Cups
Recipe from Everyday Raw by Matthew Kenney
yields about 1 1/2 quarts
This recipe make many delicious, decadent, chocolaty squares. So if you do not want leftovers or do not have a crowd to feed I would suggest you half this. But I like leftovers 🙂 So I am happy with having delicious little bites in the freezer. The great thing about these is that they are so satisfying you don’t need too many.
1 cup almond butter
1 1/2 cup agave, divided
2 cups coconut oil, divided
1/2 tablespoon sea salt
1 cup cacao nibs
- Mix almond butter, 1/2 cup agave, 1/2 cup coconut oil, and sea salt in medium bowl; keep in warm place until ready to use.
- Blend cacao nibs, remaining 1 cup agave, and remaining 1-1/2 cups coconut oil in the Vita-mix until smooth.
- Spread half of this cacao mixture on parchment-lined half sheet pan to create a thin layer. Place in freezer for 15 minutes to firm.
- Spread the almond butter mixture over hardened cacao layer. Then spread remainder of cacao mixture over almond butter; place in freezer until firm.
- Turn out pan onto cutting board, peel off parchment paper, and cut into small pieces. ENJOY 🙂
- Store extra almond butter cups in containers in refrigerator.
Aug 04, 2009 @ 16:30:17
Those remind me of the raw Almond Butter Cup ice cream sold at One Lucky Duck in NYC!!
Aug 04, 2009 @ 16:34:38
It has to be similar since it is Matthew Kenney’s recipe. It is divine!! I love the ice cream so much there; I can only imagine what it is like with these chopped up in it! I always stick with the chocolate mint, it is sooo good! But these little bites are soo amazing and do not take that long to make. I highly recommend them! 🙂