Sunday, March 30, 2014

Almond Butter Cups

so i mentioned that i gave up sweets for lent, right? i failed. i failed majorly! i only made it two weeks. two very long weeks.

but in my defense, as a preggo lady, i can't have wine, i can't have sushi, i can't have lunch meat, or certain cheeses or my favorite blue cheese dressing...i can't. i can't. i can't. so the way i see it, i'm giving up so much already (totally worth it for the nugget!) that i should get a pass this lent. dontcha think that's fair? and if you don't, well....hasn't anyone ever told you, you can't argue with a pregnant lady ;0p

also in my defense is the fact that these almond butter cups are chock full of ingredients that are good for you! almonds, oats, almond butter, and chocolate (hey, dark chocolate is good for you). plus there's no sugar in these, so i would argue that these technically don't even count as a sweet.

no sugar = not technically a sweet.

the most important thing though, is that these are good. really really good. and so easy (and fast!) to make. so if you have 10 minutes, and need a chocolate fix (i mean who doesn't need a chocolate fix), you should go make these.

have a great week!

Almond Butter Cups
Recipe adapted from Oh She Glows 

for the base:

1 c almond meal
1/4 c rolled oats, ground into a flour
2 tbsp almond butter 
1 1/2 tbsp coconut oil, warmed if necessary
1 1/2 tbsp pure maple syrup (or agave nectar)
1/4 tsp cinnamon
1/4 tsp pure vanilla extract
pinch of fine grain sea salt, to taste

for the topping:
1 bag semi sweet chocolate chips
1 tbsp canola oil, if needed

Add oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers. Add the flour mixture to the almond meal.

Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.

Line a mini (or regular) muffin tin with paper liners. Portion the dough into each muffin cup and press down until even and smooth.

Melt the chocolate chips in a double boiler. If the mixture needs to be thinned out slightly, add 1/2 to 1 tbsp of the canola oil and mix well. Spoon the chocolate mixture over the almond cups in even amounts. 

Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! 

These are best consumed straight from the freezer.

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