Growing up, I loved Reese’s Peanut Butter Cups, but as I’ve gotten older, I’ve become more conscious of the ingredients I’m putting into my body. My Nut Pulp Almond Butter Cups are made with leftover nut pulp from this morning’s homemade almond milk, so not only are they delicious, but they’re also a sustainable way to use up every bit of the nuts. The result is a rich, nutty flavor that’s perfectly complemented by the creamy almond butter filling. Plus, they’re free from any refined sugars or additives, making them a treat to satisfy your whole family! I know these are going to become a staple in my kitchen
1 cup almond pulp if you don’t have pulp, feel free to use almond flour
3/4 cup almond butter
1 tsp alcohol free vanilla abstract
4 tbsp melted coconut oil
Dash of cinnamon
Pinch of salt
4 oz dark chocolate bar or chips
6 tbs unsalted sprouted almond butter
Add 1 cup of almond pulp to a mixing bowl
Add 1/3 cup of almond butter to the bowl. Add vanilla extract, 2 tbsp coconut oil, cinnamon and salt to mixing bowl with almond pulp and almond butter. Mix all ingredients until combined.
Line a muffin pan with liners or silicone liners. Scoop pulp mixture into muffin cup, fill the bottom almost half way and push it down firmly with clean fingers or the back of a spoon.
Add 1 tbsp almond butter to each cup and gently smooth over until flat with a spoon. Put in freezer for at least a half hour.
In the meantime, heat a small pot of water, put a glass bowl (heat safe) over the water (make sure water is not touching the bowl – it can crack) and heat the chocolate. Add the remaining 2 tbsp of coconut oil and stir well.
Take chocolate off the heat and take the cups out of the freezer. Fill the remaining space with the melted chocolate. Add a sprinkle of salt (or garnish of choice— I used crushed dried rose petals). Place into fridge or freezer until the chocolate is firm.