Happy Valentines Day Treat

If you know me, you know I’m full of love… but you’ll also know the gluten and me don’t mix. tasty treat 1474083_10152015016780465_2000485973_o

Here is a recipe I adapted from ohsheglows.com (Great site for Vegans)

Raw & Vegan & Gluten free

Raw Almond Butter Cups

Yield: 1 dozen mini cups

for the base:

  • 3/4 cup raw almonds, ground into a meal
  • 1/4 cup rolled oats, ground into a flour
  • 2 tablespoons raw almond butter (or nut butter of choice)
  • 1 tablespoons coconut oil, warmed if necessary
  • 6 dates (seed removed)
  • 1.5 tablespoons pure maple syrup (or agave nectar)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pure vanilla extract
  • pinch of fine grain sea salt, to taste


for the topping:

  • 1.5 tablespoons coconut oil
  • 1.5 Almond Butter
  • 1.5 tablespoons pure maple syrup (or 2 tbsp agave nectar)
  • 2 tablespoons cocoa powder
  • pinch of fine grain sea salt, to taste


  • 1. Base: Add almonds, dates and oats into a high-speed blender and blend on high until a flour forms. Pour into a bowl
  • 2. 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.
  • 3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
  • 4. Top: Whisk together the coconut oil, sweetener, cocoa powder, almond butter and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired and or coarse salt.
  • 5. 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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