Almond butter cups


Super easy and tasty on the go snacks! 


Ingredients Crust

3 cups almonds

1 cup walnuts

6 medjool dates pitted and chopped

3 tablespoons of agave nectar


Ingredients for filling

1/3 of a cup virgin coconut oil melted

1/3 cup of almond butter

1/3 cup of agave nectar

¼ cup of nut milk

1 teaspoon of vanilla extract


¼ cup of sliced almonds 


Ingredients for chocolate sauce

½ cup of coconut oil (melted)

½ teaspoon of  salt

½ cup of agave nectar

1 cup of cacao powder



  1. In a food processor combine the almonds and walnuts. Process until the nuts are in very small pieces
  2. Add dates and agave, pulse until a dough forms
  3. Press the dough into the bottom and up the sides of 12 silicone cupcake moulds or use a 12 mini cupcake tin and press into the base
  4. Keeping it thin to ensure lots of room for the filling- Set to side
  5. For the filling, in a blender combine all the filling ingredients and process until smooth
  6. Divide the filling among the moulds or cupcake tin
  7. Refrigerate until firm, about 1 hour
  8. After 1 hour blend all the chocolate sauce ingredients in a blender until smooth
  9. Top the cups with chocolate
  10. Then garnish with sliced almonds 



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