Cacao & Almond Butter Cups

These are super easy and delicious little choccy bites with a crunchy bottom and a healthy chocolate topping. They contain calcium-rich almonds, cacao powder and oats and are free of refined sugar.

A filling snack that all ages over 18 months can enjoy. They store in the fridge or freezer, so you always have a delicious and nutritious sweet treat to hand.

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Cacao Almond Butter Bites

Base

  • 100 g Almonds
  • 20 g Oats
  • 1.5 tbsp Coconut oil ((melted))
  • 2 tbsp Almond Butter ((or any other nut butter))
  • 1.5 tbsp Maple syrup
  • 0.25 tsp Cinnamon
  • 0.25 tsp Vanilla extract
  • 1 pinch Salt

Topping

  • 3 tbsp Coconut oil ((melted))
  • 3 tbsp Maple syrup
  • 2 tbsp Cacao Powder ((use good quality organic cocoa if you don’t have cacao))
  • 1 pinch Salt
  1. Put the almonds and oats into a food processor and whizz up for about 30 seconds until it makes a flour consistency.
  2. Add the almond butter, coconut oil, maple syrup, cinnamon, vanilla and salt and stir in until all the almond and oat mix is moist and a dough forms.
  3. Using a silicone mini muffin tray or with mini muffin cases lining a regular muffin tray, split the dough equally into 12. Press down until the base is compacted and smooth in each case/hole.
  4. Make the chocolate topping by whisking together the coconut oil, maple, cacao and salt until smooth and runny.
  5. Spoon the topping evenly over each base and then place on a flat surface in the freezer.
  6. Freeze for 30 minutes before popping them out of their cases and into an airtight container …if they make it that far before being gobbled up!
  • Nut-free: swap almonds to coconut flour and almond butter to tahini
  • Gluten-free: use gluten-free oats or quinoa flakes
  • Keep either in the fridge for 3 days or the freezer for up to 3 months
Lunch Boxes & Picnics, Snacks & Treats
Dairy-free, Egg-free, Gluten-free, Nut-free, Sensory, Vegan, Vegetarian

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