Follow me on Twitter
Follow me on Pintrest
Follow me on Instagram
Follow me on Facebook

Almond Butter Candy Cups

No Stomach Left Behind Blog Post
March 14, 2017
No Stomach Left Behind Blog Post

I grew up on those orange packaged candy cups. They seemed to satisfy a desire for fat and tongue stimulation that unfortunately met a lot of emotional needs (through consuming such toxic foods). But now that I am more health conscious and aware of my emotional needs, I try not to linger on with the idea of consuming those old naughty foods. I felt it was time to bring back those tasty nut butter cups (in a homemade fashion), but of course with a passion for a purer edge and a whole new realm of caffeine-free chocolate-craving satisfaction—almond butter-h🍯ney and carob cups.

No need to cook, fry, bake, or stew any raw goods into lifeless abb-grower digestion-hating glycemic-loaded cortisol candy when you can make some lifely (word? It’s like life, with a “ly”, but not lively, but life-filled abundance) almond butter c🍬ndy cups that have some raw attributes, a lower glycemic load, and even tastes better! Try these cups, do the work, and you’ll be glad you made and had some homemade carob candy that satisfied your desire for those other ones in the wrapper! 😋

*This recipe is an approximation of Ingredient amounts as I created these delicious cups by feel.
Makes 8 cups.

Bottom Layer:

  • ¼ cup cold-pressed coconut oil
  • ¼ cup coconut sugar
  • 3 tbsp carob powder
  • dash of sea salt

Honey Almond Cream Filling:

  • 4 tbsp earth balance soy-free buttery spread
  • ¼ cup cold-pressed coconut oil
  • ⅓ cup almond butter
  • 3 tbsp honey
  • dash of sea salt

Top Layer (same as Bottom Layer recipe)

Directions:

  1. Place coconut oil in (preferably stainless steel) pan or pot and heat only 20-30 seconds, until oil starts melting (you do not want to bring the oil to boil! Only 80°F)
  2. Add coconut sugar and salt and stir (a flexible silicone spatula works best).
  3. Once blended nicely, add carob powder.
  4. Pour into (8) muffin cups (silicone works best!) by the tablespoon.
  5. Freeze 10-15 minutes.

While freezing, make the cream filling:

  1. Place earth balance buttery spread and coconut oil in pan or pot and heat 20-30 seconds (just warm enough to melt the oils over the course of a couple minutes).
  2. Once melted add almond butter, honey and salt.
  3. Allow to cool 10 minutes.

Remove cups from freezer.

  1. Add almond cream filling to each cup, 2 tablespoons per filling.
  2. Re-freeze 10 minutes.

While they are freezing, repeat the bottom layer recipe and allow to cool. Remove cups from freezer. Add 1 tablespoon portions to tops of cups and again, freeze 10 minutes. Remove from freezer and enjoy. Ready to eat! 😄👍

Leave a Reply

Leave a Reply

  Subscribe  
Notify of
​Captain Munch Cereal
​Zucchini Lemon Muffins

You understand that any information found within our website is for general educational and informational purposes only. You understand that such information is not intended nor otherwise implied to be medical advice. Please read our full disclaimer.