Raspberry Almond Butter Cups
These Raspberry Almond butter cups are so tasty and very easy to make! Plus they are Healthy!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 servings
- 1/2 cup Natural almond butter
- 2 tbsp Coconut oil melted
- 1 packet stevia
- pinch Salt
- 1 cup Fresh or frozen raspberries
- 3 tbsp Water
- 1 tbsp Chia seeds
- 1 Tbsp Lemon or Lime Juice
In a small saucepan over high heat, bring the raspberries, water and lemon juice to a boil. Cook for 2-3 minutes. Use the back of a spoon to mash the berries.
Reduce heat to a simmer and continue cooking for another 2-3 minutes. Stir in the chia seeds and remove from heat. Let cool.
Line a cupcake pan with liners and set aside.
In a medium bowl, stir together the almond butter, coconut oil, stevia, and salt. Place 1 tablespoon of the almond butter mixture into the bottom of each liner.
Place them in the freezer for 20 minutes. Remove and distribute raspberry filling into each cup
Top with remaining almond butter. Return to the freezer for 2-3 hours or until solid.
- Use the back of a spoon to mash the berries for your filling.
- Line a cupcake pan with liners and set it aside.
- Allow your filling to cool before spreading it on the almond butter base.
- You can replace the almond butter with other nut butter if you like.
- Depending on the brand of almond butter you use, you may want to adjust the salt and sweetener to your taste.
- When you’re ready to eat them, remove them from the freezer and allow the cups some time (about 15 mins) to come to room temperature before eating.
Calories: 187kcal | Carbohydrates: 7g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 194mg | Fiber: 4g | Sugar: 1g | Vitamin C: 5.8mg | Calcium: 90mg | Iron: 1mg