Almond Pulp Nut Butter Cups

Almond Pulp Nut Butter Cups

Ingredients

  • 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

Directions

  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 and photo contributed by @bonlapetit

Comments

Ellie's Best

Hi Hillary,

For taste purposes we recommend using the roasted cashews the recipe calls for. However, it is very easy to make roasted cashews, see below!

How to roast cashews in the oven:
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Roast for 10-15 minutes.
Remove from oven and use as desired. Or, store in an airtight container for up to 1 week.

How to roast cashews on the stove:
In a medium skillet over medium heat, heat cashews until browned and fragrant stirring frequently, about 3 to 5 minutes.
Remove from skillet and use as desired. Or, store in an airtight container for up to 1 week.

Let us know if this helps!
-Ashley

Ellie's Best

Don’t have roasted cashews… have raw. Is that OK?

Ellie's Best

Hi Kelly,

I think that should be fine as long as you use the same method and get them creamy like you would the cashews. Let us know how this turns out!

-Ashley

Ellie's Best

Cashew allergy. Would it work to sub almonds for cashews or will that mess with the texture?

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