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 and photo contributed by @bonlapetit


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!


Ellie's Best

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

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