Earlier this month I bought a couch that I’m putting a custom fabric on so I instead of taking it right off the floor, I have to wait six weeks to get it. The thing about having to wait six weeks for a large purchase you’ve already made is the DOUBT IS REAL. Is it the right color? Is it the right shape? Is it even the right size to fit on the wall where I intend to put it? Am I completely positive they have the right contact info to reach me because I haven’t heard a word yet and it’s been a month…? And so on. Buyer’s remorse. I don’t understand how women buy wedding dresses like a year in advance. That is so stressful.
Since I made these almond butter cups on Saturday, am currently writing this post on Sunday and will share the recipe on Monday morning, I decided I needed to eat one with my coffee to ensure they are in fact what I say they are and that the 48-hour lag time has not clouded my judgment with baker’s remorse.
So don’t worry I just ate one and can assure they are perfect. Let’s eat.
Vegan Almond Butter Cups
Here’s the interesting twist on these: there is no chocolate. You are going to make a no-sugar added, vegan, paleo “chocolate” out of cocoa powder, coconut oil and date syrup. (Trust me.) As always, coconut oil can NOT be subbd for any other oil. Its “solid at room temperature” property is crucial. This super simple recipe will make 8 mini cups that should be stored in the freezer. Nutrition info is at the end of the post.
- 2 tablespoons unsweetened dark cocoa powder
- 2 tablespoons coconut oil
- 1 tablespoon date syrup
(or maple syrup or honey)
- 2 tablespoons almond butter
- 1 tablespoon almond milk
- Make the coconut oil chocolate. Combine cocoa powder, coconut oil and date syrup in a microwave-safe bowl. Microwave for 30 seconds and stir to combine. It will be a very thin chocolatey liquid. (Don’t worry, it will set up in the freezer.) Set out 8 mini cup liners and pour in just enough chocolate to cover the bottom of each. Save the remaining chocolate sauce for the top.
- Make the almond butter filling. Combing almond butter and almond milk in a small dish and stir to combine. I find that microwaving for 30 seconds makes this process much easier. Spoon a small amount of almond butter (about 1 teaspoon) into each cup chocolate-lined cup.
- Top all cups with remaining chocolate sauce so that the almond butter is fully covered. Place in freezer to set and store in freezer or fridge.
Let me know if you try them! You might also like my vegan turtle cups which are made using a similar method.