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Raspberry-Almond Butter Cups

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Let's be honest, These are straight up fat bombs! I don't know about you, but I'm into it. Since switching to a higher fat diet and lowering my sugar intake I've noticed a huge difference with inflammation. It seems to keep my eczema under control and I just generally feel better. I'm pretty obsessed with Justin's PB cups but man they're expensive here. Pretty sure they're $4-$5 for a 2 pack!  And they have bit of sugar for sure.... These don't have much sugar in them at all. One tablespoon of raw honey (you could also use maple syrup) for the entire recipe! If you want them sweeter you can definitely add more to suit your taste though!

Buck Naked Kitchen - Raspberry Almond Cups

First of all, How simple is this? there are literally 6 ingredients!  I used both coconut oil and coconut butter because I felt that the coconut butter would give that velvety texture that milk chocolate has! 

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You can melt down the coconut oil and coconut butter 2 ways. If you don't want the extra dishes, just throw it in the microwave for 30 seconds, stir, and then for another 30 seconds then add the rest of the ingredients. Done. OR you could melt it on the stove stop in a pot. Whatever tickles your fancy!  I know a lot of people are anti-microwave and others not so much so do what works for you.

Buck Naked Kitchen - Raspberry Almond Cups 3

Now, I've made these a couple times and I would suggest tilting the tray so the chocolate goes up the sides of the moulds a little.  The first time I didn't and the almond butter oozed out the sides and made for a messy (but still tasty) treat!  Let them set in the freezer for 10-15 minutes before adding the filling!

Buck Naked Kitchen - Raspberry Almond Cups 3

When adding the fillings, make sure to smooth it down as flat at possible with a spoon before pouring the remainder of the chocolate on top! Once you have the filling on top, freeze until fully set! If you try to remove them too soon, the tops and bottoms will separate!

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Raspberry-Almond Butter Cups

Makes 8 standard size cups

Ingredients

Chocolate

  • 1/4 cup coconut oil
  • 1/4 cup coconut butter
  • 1/2 cup raw cacao powder
  • 1-2 tbsp raw honey (depending on how sweet you like them)

Filling

  • 1/4 cup almond butter (or any other nut butter)
  • Fresh or frozen raspberries (approx. 8 raspberries- one per cup) 

Directions

  1. In a small pot, combine coconut oil and coconut butter. whisk over medium heat until melted together. Add cacao powder and honey and whisk to combine.
  2. Spoon approx. 1 tablespoon into each liner. When they all have a little bit of chocolate in them, tilt the pan in a circular motion to get chocolate up the edges of the moulds. Place in the freezer for 10-15 minutes- until they are fully set, reserving the remaining chocolate for the top.
  3. When the chocolate is set, remove from the freezer and fill each one with a small amount of nut butter. add crushed raspberries on top and smooth the tops with a spoon. Add the remainder of chocolate over the filling, making sure to completely cover it. If your chocolate has stiffened, simply warm it back up on stove top for a minute or two.
  4. Place cups back in the freezer and let them chill for 30 mins, or until they are completely hard. Store in the fridge or freezer as the coconut oil will melt at room temperature.

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