Because these bad boys kick them in the ass. These little beauties are full of flavour and I am sorry Reece but as soon as anybody tries these, you are going to go bust.
They take around 10-15 minutes to prepare and make approximately 7 normal muffin sized pieces.
Hang on I haven’t even given these a name yet! I have just been calling them Nut Butter Cups but if you can think of something a little more creative then let me know…
Here is what you will need for the base:
- 3/4 cup almond meal or just grind up enough raw almonds to a flour consistency
- 1/4 cup of oat meal or just grind up enough oats to a flour consistency
- 2 tablespoons of almond butter (or any kind of raw nut butter)
- 1 1/2 tbsp coconut oil
- 1 1/2 tbsp pure maple syrup or agave nectar
- 1/4 tsp cinnamon
- 1/4 tsp pure vanilla extract
For the topping you will need:
- 3 tbsp coconut oil
- 3 tbsp maple syrup
- 2 tbsp cacao powder or cocoa powder if you don’t have cacao
note: you can fiddle around with quantities for the topping to get it to the sweetness and flavour you desire.
Lets get started…
- In a bowl add in the almond meal and oat flour and break up any lumps and combine.
- Add in the almond butter, coconut oil, maple syrup, cinnamon and vanilla extract and mix until well combined. It should form a cookie dough like consistency
- Next you will need to create little balls about golf ball size, slightly smaller
- Press them down and flatten them into the muffin cups
5. Now for the topping. Combine all ingredients until a smooth runny texture has formed. Adjust amounts of cacao and maple syrup to get the desired flavour.
Now just pour it over the base and place in the freezer for around half an hour. They are now ready to eat. Keep in the freezer as the coconut oil tends to melt fairly quickly in room temperature.