Raspberry Chocolate Almond Butter Cups

Raspberry Chocolate Almond Butter Cups - 1 Raspberry Chocolate Almond Butter Cups - 2

By Lee Funke

6/29/2023

stack of chocolate almond butter cups - 3 stack of chocolate almond butter cups - 4

When you have a batch of these amazing Raspberry Chocolate Almond Butter Cups in the freezer, you know life is good. This healthy dessert recipe is made with all-natural almond butter, coconut oil, maple syrup, and freeze-dried raspberries.

We <3 Chocolate Almond Butter Cups

batter - 5 batter - 6

Here’s what you need:

  • All-natural almond butter
  • Freeze-dried raspberries
  • Coconut oil
  • Maple syrup
  • Vanilla extract
  • Cocoa powder

Best Almond Butters

chocolate almond butter cups - 7 chocolate almond butter cups - 8

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Ingredients1x2x3x

  • ▢ 2/3 cup all-natural almond butter*
  • ▢ 1/4 cup melted coconut oil
  • ▢ 3 tablespoons maple syrup
  • ▢ 1 teaspoon vanilla extract
  • ▢ 1/3 cup cocoa powder
  • ▢ 1/4 cup crushed freeze-dried raspberries
  • ▢ pinch of sea salt
  • ▢ Optional toppings: slivered almonds , freeze-dried raspberries, and sea salt

Instructions

  • First, line a muffin tin with nonstick muffin liners. Set aside.
  • Next, place all-natural almond butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.
  • Add cocoa powder and crushed freeze-dried raspberries and mix again until combined.
  • Using a tablespoon, scoop batter into muffin tin. You should get 12 almond butter cups.
  • Top with slivered almonds, more crushed freeze-dried raspberries, and a sprinkle of sea salt.
  • Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!

Tips & Notes

  • Storage: store in the freezer in an airtight container or gallon-size bag. Will last up to 3 months.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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a stack of chocolate almond butter cups topped with raspberries and nuts. - 9

Raspberry Chocolate Almond Butter Cups

Ingredients

  • 2/3 cup all-natural almond butter*
  • 1/4 cup melted coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa powder
  • 1/4 cup crushed freeze-dried raspberries
  • pinch of sea salt
  • Optional toppings: slivered almonds freeze-dried raspberries, and sea salt

Instructions

  • First, line a muffin tin with nonstick muffin liners. Set aside.
  • Next, place all-natural almond butter, melted coconut oil, maple syrup, and vanilla extract in a medium-sized bowl. Mix until combined.
  • Add cocoa powder and crushed freeze-dried raspberries and mix again until combined.
  • Using a tablespoon, scoop batter into muffin tin. You should get 12 almond butter cups.
  • Top with slivered almonds, more crushed freeze-dried raspberries, and a sprinkle of sea salt.
  • Place muffin tin in freezer and freeze for at least 30 minutes before serving. Enjoy!

Notes

  • Storage: store in the freezer in an airtight container or gallon-size bag. Will last up to 3 months.

Nutrition