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Raw Almond Butter Cups

So I'm 38 1/2 weeks now and officially in the 'going a little crazy' zone. I just spent the past week meeting up with my favourite friends and their super-cute babies/kids. But by Saturday afternoon I was officially overwhelmed.

All the talk about diapers, sleep, delivery, breastfeeding, strollers, carriers, etc, etc, etc. I was done, exhausted. And scared. What's my life going to be like post baby? Who am I going to become? I like my life. I LOVE my life. And its all about to change...

So what did I do? I baked. A lot of delicious things. And I did feel better afterwards. It can be very, very beneficial for me to get out of my head and be doing something tangible - and tasty! (I also didn't mentioned that my sweet tooth has re-emerged).


I began to distract myself by browsing the inter-web for mouthwatering healthy recipes, I came across this one and never looked back.

My go-to chocolate bar as a kid was Reese's Pieces. Mmmmm I loved them. On Halloween, I would easily give up my Mars, Snickers, mini chip bags for one of those delicious peanut buttery goodness.

This recipe is not mine. I am pretty smart, but not genius enough quite yet to come up with something this brilliant. This lady, however is very, very smart to create this.

Her name is Angela. She is my newest crush and this is her site: She is everything I look for in a wholesome health nut.

Raw Almond Butter Cups

by Oh She Glows

Yield: 1 dozen mini cups

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)

  • 1.5 tablespoons coconut oil, warmed if necessary

  • 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

The topping:

  • 3 tablespoons coconut oil

  • 3 tablespoons pure maple syrup (or 2 tbsp agave nectar)

  • 2 tablespoons cocoa powder

  • pinch of fine grain sea salt, to taste

  • Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.

  • 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.

  • 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.

  • To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.

  • 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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