Almond Butter Cups

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.

almond butter cup close up

1 cup almond butter
1 1/2 cup agave, divided
2 cups coconut oil, divided
1/2 tablespoon sea salt
1 cup cacao nibs

  1. 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.
  2. Blend cacao nibs, remaining 1 cup agave, and remaining 1-1/2 cups coconut oil in the Vita-mix until smooth.
  3. 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.
  4. Spread the almond butter mixture over hardened cacao layer. Then spread remainder of cacao mixture over almond butter; place in freezer until firm.
  5. Turn out pan onto cutting board, peel off parchment paper, and cut into small pieces. ENJOY 🙂
  6. Store extra almond butter cups in containers in refrigerator.

almond butter cup

almond butter cups

2 Comments (+add yours?)

  1. VeggieGirl
    Aug 04, 2009 @ 16:30:17

    Those remind me of the raw Almond Butter Cup ice cream sold at One Lucky Duck in NYC!!


    • marisaskitchen
      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! 🙂


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