Almond Butter Cups Revisited

Almond Butter Fudge Cups! Double whammy almond butter and chocolate fix in one...and they're sugar free!

Author:peachypalate.com

Prep Time: 15 minutes

Ingredients (8 bites)

Base

•120g (1 cup) almond meal

•135g (3/4 cup) pitted Medjool dates

•75g (1/4 cup + 1 tbsp) 100% all natural almond butter

•1/2 tsp vanilla extract

Topping

•55gg (1/4 cup) coconut oil melted

•30g (1/4 cup) raw cacao powder or cocoa powder

•60g (1/3 cup) pitted Medjool dates

•Coarse Sea Salt to garnish

Instructions

►Blend dates in your food processor to form a paste. Remove the amount required for the topping.

►Add almond meal and almond butter to remainder of dates in the food processor along with vanilla extract. Blend to combine.

►Divide mixture between 8 silicon muffin cases – individual ones or a tray; the tray is easier to work with. Spread evenly over the base of each one and place in the fridge.

►Wipe out food processor before adding all the topping ingredients and blending until smooth.

►Divide between the 8 bases; approx 1 tbsp for each but make sure to use up whatever you have going spare!

►Return to the fridge to firm up for a couple of hours.

►Gently remove and sprinkle with coarse sea salt if desired.

►Store in the fridge in seal tight container for up to two weeks or freeze for up to one month.