Binge watching your favorite Netflix series tonight? This is the perfect snack to grab for it. I have a stash of these in my freezer at all times.
Guilt free, because made with only healthy, natural ingredients. Easy and quick to make; no baking is required. Do I need to go on? Oh yes I do; they are VERY delicious! Let’s make you a stash as well. Let’s go!
These are not baked, they only require freezing. Starting with the almond layer, you mix all the ingredients for it – almond meal, oat flour, almond butter, coconut oil, agave syrup, cinnamon, vanilla extract and a pinch of salt – into a compact, bit sticky dough.
I use silicone molds to make these. Mine are 1/2 cup – 4 fl.oz. – 125ml. size. Using this size will give you discs instead of real ‘cups’ (as you can see in the pictures). So if you have 1/3 cup size molds they would look more like cups instead of discs. But either work. For easy removal I have always made these in silicone molds. I am sure you can use a regular mini muffin tin as well, but getting them out of the tin might be harder.
Dividing equally, fill 1/3-1/2 of the molds with the mixture and press down firmly. Place the molds in the freezer while preparing the mixture for the chocolate layer.
The chocolate layer is made by mixing coconut oil, agave syrup, cacao powder and sea salt. The mixture will be a thin, easy pourable substance.
Take the molds out of the freezer, pour the chocolate over the almond layer, diving it equally over all 12 molds. The chocolate layer will be just a little less thick than the almonds layer.
Now put them back in the freezer and an hour later you’ll have 12 delicious treats to munch on! I eat them straight from the freezer. You can leave them out for a little bit, but the chocolate tends to melt quickly (well at least here in the jungle where we live). So keep that in mind.
All 4 of us love these cups (eventhough I try to hide them from the kids..). Let me know if you love them too. They are
naturally sweetened – wholesome – nutty – easy & quick to make – very very delicious
Like our no bake chocolate chip cookie dough bites these are a great late night snack. They are stashed in our freezer next to the chocolate chips cookie ice cream sandwiches and vegan magnum. What do you mean, chocoholics?
Chocolate almond cups
Equipment
- 12x ⅓ or ½ cup size silicone molds
Ingredients
- ALMOND LAYER INGREDIENTS:
- 120 gr almond meal (= 4.25 oz. or a bit less than 1 cup)
- 30 gr oat flour (= 1 oz. or 1/5 cup)
- 2 tbsp almond butter (or other nut butter of choice)
- 2 tbsp coconut oil (melted if not already)
- 1½ tbsp agave syrup
- ½ tsp cinnamon
- ½ tsp vanilla extract
- ½ tsp fine grain sea salt
- CHOCOLATE LAYER INGREDIENTS
- 9 tbsp coconut oil (or a bit more than ½ cup)
- 9 tbsp agave syrup (or a bit more than ½ cup)
- 6 tbsp cacao powder (unsweetened, more than 80% preferably)
- ½ tsp fine grain sea salt
- 1 pinch coarse sea salt (optional: to sprinkle on top)
Instructions
- If you haven't yet and you are making your own almond meal and oat flour, make them in a food processor first. Skip this step if you use store bought almond meal and oat flour.
- Mix all almond layer ingredients. Divide over the molds and press down firmly. Place in the freezer until chocolate mixture is ready to be poured on.
- Mix all chocolate layer ingredients. The mixture will be liquidy, easy to pour on top of the almond layer.
- Take the molds out of the freezer and divide the chocolate mixture equally over the 12 molds. Place the molds back in the freezer
- After about an hour the cups are stiffened up and ready to eat. Enjoy!
Notes
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