Raw Almond Butter + Jelly Cups

I may say this about several of my desserts, but honestly, these are the BEST. If I had to pick one bite of a sweet treat after dinner, these cups would win– hands down, every single time. They have the perfect balance of sweet + salty and I just cannot get enough. As if that didn’t give you enough reason to make them, the whole process takes about 20 minutes from start to finish. To put it nicely: you need to make these immediately. Your husband/brother/sister/parents/friends/neighbors/kids will love you forever.

I used to only use almond butter as the filling, but I started experimenting with adding jelly and it just takes it to another level. This time, I did a mix of both kinds, but feel free to use peanut or any other nut butter. You may have seen my raspberry chia seed jam on my instagram story a couple of weeks ago, but if you missed it, I’ve included that recipe below as well. It’s so easy and great to have in your fridge; use it on toast, over oatmeal or in these butter cups!

The cool part is that you make your own chocolate filling with cacao powder and coconut oil– so simple + nutritious. What’s the difference between cacao and cocoa powders? Cacao is the most pure form of chocolate you could have; it’s made by cold-pressing unroasted cocoa beans. Cocoa powder, on the other hand, is raw cacao that’s been roasted at a higher temperature and loses some of the nutritional value during this process. To be completely honest, it’s not all that inferior to cacao power IF you get one without added milks or sugars. I choose cacao because it’s raw and is known to be one of the highest sources of antioxidants + magnesium out there. Win/win!

On top of that, you’re getting healthy fats, protein, fiber and loads of omega-3’s from the filling. Yes, it’s still sugar and a treat, but it could be way worse, right?

INGREDIENTS:

(makes about 15 cups, in small wrappers)

1/2 cup coconut oil
1/2 cup cacao powder (or unsweetened cocoa powder)
3 TBSP maple syrup
1 TSP vanilla extract
1/4 TSP sea salt

Filling: Almond Butter + Chia Jelly

RASPBERRY CHIA SEED JAM (OPTIONAL)
1 bag frozen organic raspberries
2 TBSP maple syrup
2 TBSP chia seeds
1 TSP vanilla extract
1/4 TSP sea salt

Heat raspberries to low boil in a small pot. Stir in the maple, chia seeds, vanilla and salt. Cook on low for 15 minutes, stirring often. Remove from heat and let cool. Store in air-tight jar in the fridge. It will thicken as it cools.

TO MAKE:

Combine all chocolate ingredients into a bowl and whisk until smooth. My coconut oil is always melted because my apartment is often like a sauna– melt first if it’s not already!

If clumps form or it needs a little heat, place in microwave for a 10-20 seconds. I don’t have one so I sometimes throw it in the oven for a minute. It helps everything to combine and become the constancy you want (runny).

Pour about 1 tsp into the bottom of each mini wrapper. Freeze for 5 minutes.

Scoop about 1/2 TBSP (total) of your filling of choice. Freeze for another 5 minutes.

Pour about 1 TBSP of chocolate filling over the top, or until it covers the inside completely.

Freeze for 3 minutes, and add a pinch of sea salt on top before fully frozen.

Done! Store in an air-tight container in the freezer for several weeks, if you can somehow make them last. They are best if you let them sit out for a few minutes before eating.