Raw Almond Butter Cup Using a Blendtec Total Blender

So I’m completely obsessed with raw desserts. Every time I go to a raw food restaurant I just quiver when I see the options. Although I’m well aware that the desserts aren’t healthy for me simply because they’re raw (eating a dessert is still eating a dessert), that doesn’t mean I’m not allowed to indulge in raw deliciousness!

I bought this book called EverydayRaw by Matthew Kenney. Here is his recipe for Raw Almond Butter Cups. Give them a try and I think you will fall in LOVE!

To make this recipe, you will need a very good, high powered blender. I highly suggest a Vita-Mix 4500 or a Blendtec Total Blender.

Ingredients:

• 1 cup almond butter
• 1.5 cups agave (divided)
• 2 cups coconut oil (divided)
• 1/2 tablespoon sea salk
• 1 cup cacao nibs
• parchment paper
• a half-sheet pan (a pan that has walls, not simply a cookie sheet)

Directions:

1. In a medium bowl, mix the almond butter, 1/2 cup of agave, 1/2 cup of coconut oil and sea salt. Set aside until ready to use (not in refrigerator).
2. In a Vita-Mix, blend cacao nibs, 1 cup agave, 1.5 cups coconut oil until smooth.
3. Spread 1/2 of the cacao mixture from Step 2 onto a parchment lined pan (it needs to be a pan that has walls, not just a cookie sheet) to create a thin layer. Place in freezer for 15 minutes or until it firms up.
4. Remove from freezer and spread almond butter mixture from Step 1 over the hardened cacao mixture.
5. Spread remaining cacao mixture over the top of the spread almond mixture and put the pan back into the freezer until its firm.
6. Remove from freezer and turn out the mixture from the pan onto the cutting board. Remove parchment paper and cut up the firmed up mixture into small piece. Voila! Almond butter cups!
7. Be sure to store these in the fridge or freezer.

Yield: about 1.5 quarts.

WARNING: HIGHLY ADDICTIVE!

Tweet This Post