Oatmeal Almond Butter Cups
User Reviews
5
Oatmeal Almond Butter Cups
Description
The almond butter layer is created by mixing almond butter with maple syrup, vanilla extract, quick oats, and sea salt until forming a thick, moldable dough. This mixture forms the base and holding element for the cups. Using a sprayed muffin tin or paper liners helps in releasing the finished cups after setting.
The chocolate layer is prepared by melting chocolate chips together with coconut oil in short microwave intervals, stirred to smooth consistency. This melted chocolate is poured over the almond butter base layer and then allowed to cool and set, typically by refrigeration. The combination provides a rich, slightly chewy base under a firm chocolate surface.
These cups offer a balance of nutty sweetness and chocolate richness without baking. Optional flaky sea salt sprinkled on top can enhance flavor contrast, and almond butter imparts moistness and a dense texture complemented by oats for bite.
Ingredients
Almond Butter Layer:
- 1 cup almond butter unsweetened
- 3 Tbsp pure maple syrup
- 1 tsp vanilla extract pure
- 1 cup quick oats
- ¼ tsp salt sea salt
Chocolate Layer:
- ⅔ cup chocolate chips
- 2 Tbsp coconut oil
- sea salt optional, flaky
Instructions
- Add the almond butter, pure maple syrup, vanilla extract and oats to a mixing bowl and mix well until everything is well combined and a thick dough forms. Note: if your almond butter has been chilling in the refrigerator, microwave it for 30-60 seconds or until it becomes easy to stir.
- Spray 9 holes in a muffin tin with cooking spray. This will ensure the almond butter cups are easier to remove from the muffin tray. Note: you can also make 12 almond butter cups if you’re okay with smaller treats. In addition, you can also use paper liners, which are easier to remove from the muffin tray once the homemade almond butter cups have set up.
- Divide the almond butter mixture into the 9 holes and use the back of a spoon to press it into an even layer.
- Transfer the chocolate chips and the coconut oil (or butter) to a microwave-safe small bowl and microwave for 20-second intervals, stirring in between each interval, until the chocolate is fully melted (about 60 seconds total).
- Use a tablespoon to spoon the chocolate mixture over each almond butter layer. If you’d like, sprinkle the top of the melted chocolate with flaky sea salt.
- Refrigerate the almond butter cups for 2 hours or freeze for 1 hour, or until the almond butter cups have set up completely.
- To release each cup from the muffin tray, run a butter knife between the cup and the edge of the muffin tray to release it and pop it out. If you used muffin liners, the cups are super easy to lift right out.
Notes
- You may substitute 2 to 3 tablespoons of unsalted butter in place of coconut oil for the chocolate layer if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 312kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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