Almond Pulp Nut Butter Cups

Almond Pulp Nut Butter Cups


  • 1 cup almond pulp
  • 1 1/4 cup roasted cashews, blended, lightly salted
  • 1 tbsp raw honey
  • 2 pitted dates (optional: gives more of a chewy/sticky texture)
  • 1/4 cup creamy peanut butter
  • 1/3 cup dark chocolate bark (any chocolate will work, but the dark chocolate isn't so sweet)
  • 1-2 tbsp puffed quinoa or rice crispies (optional; for added crunch)
  • Sprinkles (optional)
  • Salt


  1. Blend the cashews in food processor until creamy
  2. Add the almond pulp to it and pulse about 7 times
  3. Add honey, dates and peanut butter.
  4. Pulse until incorporated and smooth
  5. Transfer to a bowl 
  6. Use a spatula to mix in the puffed quinoa or rice crispies, again, optional. 
  7. Use a cookie scoop to scoop the mixture into muffin liners in a muffin tin
  8. Flatten them out edge to edge
  9. Place chocolate in a metal or glass bowl and place over a steaming pot of water until the chocolate melts, stirring somewhat often.
  10. Drizzle the melted chocolate over each of the nut butter cup bases
  11. Add sprinkles, if desired, and a touch of salt. 
  12. Freeze for 30 minutes and then enjoy!! 

 *Recipe contributed by Morganicmind

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