Almond Butter Oat Cups
You are simply gonna love these! This quick and easy snack is so easy to prepare, even easier to eat, and they keep for weeks! All you have to do is blend a few ingredients,scoop into muffin cups, then top with a melted chocolate almond butter mixture. Chill and enjoy!
Servings 12
Ingredients
- 1 cup oats, instant or quick
- 1/2 cup almonds
- 1/4 cup coconut oil, melted
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon cinnamon
Almond Butter Layer
- 1/2 cup almond butter
Chocolate Almond Topping
- 1/2 cup chocolate chips
- 1/4 cup almond butter
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
Instructions
Base Crust
- Place 12 cupcake liners inside of a cupcake pan. Set aside.Use a food processor to blend the oats and almonds together until broken down and crumbly. Be careful not to over process as its nice to have some texture variance and different sized ‘bits’ in your oat cup base.Add in the coconut oil and honey. Pulse until mixed. Press around 1-2 tablespoons of the oat base into each cupcake liner. Use a spoon or your fingers to make sure it’s spread evenly on the bottom of each cup.
Almond Butter Layer
- Drizzle 1-2 teaspoons of almond butter on top of the oat base in each cup in an even layer.
Chocolate Almond Topping
- Place chocolate chips, almond butter and coconut oil in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips, almond butter and the coconut oil together.Spoon about 1 tablespoon of this chocolate almond sauce over each cup. Spread it so it’s an even layer.Pop the cupcake pan in the fridge and chill for about 1 hour.Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months - if frozen, let thaw for 10-15 minutes before eating.