1/2 cup almond butter ($.50)
1 teaspoon nutritional yeast ($.05)
2 tablespoons agave ($.40)
pinch salt
1/2 cup cacao butter or coconut oil ($3.00)
3/4 cup cacao powder ($2.50)
6 tablespoons agave ($1.20)
pinch salt
This is a very basic version of the nut butter cup. Mix together the almond butter, nutritional yeast, agave, and salt. Form into round disks that will fit inside your chosen mold (I used a cupcake pan with paper liners) and place on waxed or parchment paper. Stick in the fridge for about a half hour, until the mix is chilled well and firm.
In a double boiler, melt the cacao butter or coconut oil. Add the rest of the ingredients and stir. Into your mold, pour a thin layer of chocolate and then put in the freezer to chill to harden. Put the nut butter disk on top in the center and pour on another layer of chocolate. Freeze this for about a half hour and unmold.
nutritional information: calories: 290 fat: 24 gr carbs: 21 gr protein: 4 gr
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
These look awesome and delicious! YUM! I love all your recipes! I gotta make this soon! 🙂
Thanks 🙂
hi if the coconut oil is melted how is this raw?
Hi :). If you use raw and unrefined coconut oil, then it would be considered raw since it melts at about 76 degrees.
oh cool, thanks for letting me know. i tried this after seeing this and it came out fabbbb!
Could you sub raw honey for agave? These sound delicious!
I really like date paste as a substitute for agave 🙂
I love making AB cups but have never tried a raw version. Delicious!
Ha! These were pretty good, Emma!