These decadent raw almond butter cups are filled with delicious, gooey, almond butter centers, but you can sub any plant based butter you love.
The first step to making these raw almond butter cups is to melt 1 cup of cacao butter. Just create a double boiler situation by placing a bowl over a pot of simmering water. To keep this recipe raw and avoid degrading any of the ingredients’ nutrients, you want to use a candy thermometer for this step to make sure your temperature never exceeds 115°F.
As you can see, these cacao chips are melting just fine at well under 100°. If you don’t feel comfortable melting cacao butter, you can use cold pressed virgin coconut oil instead.
Once your cacao butter is melted, mix in 2 tablespoons of cacao powder and 1 tablespoon of your favorite sweetener (I recommend grade B pure maple syrup, but you can use whatever you prefer). Then, pour enough chocolate to coat the bottoms of some silicone cupcake molds. If you use paper cupcake wrappers, place them into a cupcake tin first to hold the shape.
Pop these into the freezer for a couple of minutes to firm up, then add a spoonful of almond butter to each cup and spread it out with the back of the spoon. This step doesn’t need to be perfect.
When that’s done, just pour the remaining chocolate over the almond butter and freeze the almond butter cups for a couple of hours.
Raw Almond Butter Cup Recipe
Raw Almond Butter Cups
- Melt cacao chips on a double boiler, using a candy thermometer to monitor the temperature. You want to keep it under 115°F. You can also use cold pressed virgin coconut oil for this step instead.
- Mix in cacao powder and sweetener.
- Pour about 1 tsp of chocolate into each cupcake mold to coat the bottom.
- Freeze for about 5 minutes.
- Add a small spoonful of almond butter to each cup.
- Pour equal amounts of remaining chocolate into each cup to cover the almond butter.
- Freeze for a few hours before enjoying.