Sometimes you’ve just got to have something ridiculously, crazy good – don’t you? Well, I’m not sure about you but I sure do! For me that used to mean some chilled Reese’s Peanut-Butter Cups – not anymore. Oh, don’t be sad for me because I have actually found something even better! That’s what I love about eating healthy. You think you’re giving up your favorite foods but you’re actually gaining so much more. Not only do these almond-butter cups satisfy that, I’ve had a stressful day and need something to boost my serotonin (they say chocolate does that), but they also provide plenty of healthy goodness. Does it really get any better than that?
The coolest thing that I have found since switching to a plant-based diet, is that foods in their most natural state provide such beauty and goodness that you can’t help but feel good after you eat them. It makes you realize that God really did know what he was doing when he created all the beautiful fruits and vegetables that we are so blessed to enjoy. We can truly get everything we need from a healthy assortment of fruits, vegetables, legumes and whole-grains. One of the things I try to keep in mind is to eat foods that are not touched by man aka processed, just keep it natural.
Speaking of natural, these little almond-butter cups are a perfect example of the tasty goodness the health benefits of eating whole foods versus processed. Another great thing about these treats…you only need your food processor and just a few ingredients such as nuts, dates, unsweetened cocoa, almond butter, coconut oil and a splash of almond milk. Not bad, ugh?
First, you process your crust ingredients and place them in a 12-count cupcake pan. I like to use cupcake liners for easy clean-up. Have I mentioned how much I love to cook but truly dislike the clean-up process. Oh well, have to take the good with the bad. The combination of almonds and walnuts is heart-healthy and provides plenty of protein.
Next, you just process the filling ingredients. Once the filling is processed, you just place about a teaspoon of the filling in each cupcake cup. Now, if you like a little thicker filling by all means double the recipe. I do usually buy a natural almond butter with no added ingredients but you can also make your own. If you’re interested in making your own check-out this site, Sally’s Baking Addiction. I love her site – not vegan but she does offer some healthy treats.
Then, just process the best part – the chocolate topping! I spooned about a tablespoon onto each cupcake and then about a tablespoon to yourself (wink, wink). Place the cups in the fridge for about an hour. Finally, dig in and enjoy these delicious, nutrient-dense treats! Go ahead and treat yourself.
- 2 cups almonds
- 1 cup walnuts
- 6 Medjool dates
- 2 tablespoons coconut oil melted
- ⅓ cup almond butter
- 6 Medjool dates
- ¼ cup almond milk
- 1 teaspoon pure vanilla extract
- 6 Medjool dates
- ¾ cup water
- ¼ cup unsweetened cocoa
- ¼ cup coconut oil melted
- In a food processor, combine the almonds, walnuts and dates. Process until the nuts and dates for a dough like texture.
- Press the dough into the bottom of a 12 count cupcake pan.
- In a food processor, combine all the ingredients. Process until smooth.
- Divide the filling among the molds.
- In a food processor, combine all ingredients until a creamy mixture is formed.
- Divide the topping among the molds.
- Refrigerate until firm, about 1 hour. Enjoy!!!!