It’s that time of the year again when you put the kids to bed and then sit down for an episode of MAFS whilst trying not to eat an entire block of chocolate. I am the first to admit that after dinner snacking is my downfall, I always crave something sweet immediately after dinner and unless I’m super organised, that something sweet is going to be chocolate. And if I start, it’s very hard to stop.
These little almond butter cups are a perfect foil to those cravings. They are full of good fats to fill me up, and have a little sweetness to combat my sugary desires. And, if you are vegan, I’ve got you covered because these are both dairy free and vegan. And I must mention that these are no-bake, so no need to use your oven because it’s hot enough at the moment.
I am partial to doubling the ingredients and making a large batch, as they keep well in the fridge. So make a batch, sit back and enjoy the train wreck that is MAFS.
For the base
2/3c rolled oats
¼c ground LSA (see notes)
¼c almond meal
1/3c desiccated coconut
¼c sliced almonds, toasted and finely chopped
¼c almond butter (I used Pics)
¼c brown rice syrup
2 tablespoons coconut oil
2 tablespoons cacao butter
** you will also need about ¾c of almond butter for the filling.
Place the oats, LSA, almond meal, coconut and almonds in a large bowl and mix together.
In a small saucepan set over low heat, melt together the ¼c almond butter, brown rice syrup, coconut oil and cacao butter. Stir until completely smooth then add to the dry ingredients and mix well, until everything is combined.
Roll roughly teaspoonfuls of the mixture into balls and place in mini muffin trays. Use your fingers to press the mixture into the base and up the sides. Freeze for 20 minutes.
Heat the almond meal in a small microwave proof bowl. It needs to be runny enough to spoon into the cups.
Remove the muffin tins from the freezer and spoon about ½ teaspoon of almond butter into the centre of each cup. Return to the freezer while you prepare the topping.
For the topping
1/3c cacao butter, melted
3 tablespoons coconut oil, melted
3 tablespoons brown rice syrup
½c cacao powder
1 teaspoon vanilla extract
pinch of sea salt
Blend all of the ingredients in a food processor or blender (I used my Nutribullet) until smooth. Do not over mix or the topping will split.
Remove the muffin trays from the freezer and spoon teaspoons of the topping onto each cup. Return to the freezer for 10 minutes, or until the topping is hard.
Remove each cup from the tin and store in a container in the fridge for up to 3 weeks.
- LSA is ground linseeds (flaxseeds), sunflower seeds and almonds. You could just use ground linseed instead.
- Topping recipe from Be Good Organics.
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