top of page
  • Writer's pictureCaitlin Berenson

crispy almond butter raspberry cups

vegan, gluten-free, refined sugar-free

 

I don't even know how I came up with this idea but they are sooo insanely good! A little messy to make with all the melted chocolate, to be honest, but it's totally worth it!

INGREDIENTS (makes 12 mini cups):

  • 3/4 cup dark chocolate chips, melted

  • 1/4 cup runny almond butter

  • 1/4 cup puffed quinoa (can be left out if you don't have any - they just won't be crispy in the middle)

  • 1 tbsp maple syrup

  • 1/2 cup frozen raspberries, thawed until soft (or sub fresh)

  • Sprinkle of flaky salt

DIRECTIONS:

  1. Line a mini cupcake pan with liners.

  2. Spread a layer of melted chocolate to the bottom and sides of each cup, making sure to leave some chocolate to use later.

  3. Set in the freezer to chill for a couple minutes.

  4. Meanwhile, mix the almond butter, puffed quinoa, and maple syrup together in a small bowl.

  5. In another bowl, mash the raspberries with a fork.

  6. Add 1/2 tbsp sized scoop of the almond butter mixture into each cup.

  7. To that, add a layer of mashed raspberries.

  8. Top them off with another layer of melted chocolate.

  9. Sprinkle with flaky salt and set in the freezer for at least 10 minutes.

Comments


bottom of page