raw foodie, Mimi Kirk is one of the healthiest eighty-three year olds we know. She eats an almost entirely raw food diet and keeps her fridge stocked with these indulgent crunchy almond butter cups at all times.
Layers of fresh, raw nuts and seeds make this chocolate cup recipe one of our all-time favorites. Try them at home and do a little more peeking through Mimi’s fridge here.
Mimi’s Raw Crunchy Almond Butter Cups
Makes 6 cups
2 tsp hemp seeds
2 tsp sunflower seeds
2 tsp pumpkin seeds
2 Tbsp each, almond and peanut butter
7 Tbsp solid coconut oil, melted
7 Tbsp cacao powder
3 Tbsp + 1 tsp maple syrup
Mix seeds together in a bowl and set aside.
Place solid coconut oil in a bowl and place over a pan of hot water to melt.
Mix almond and peanut butters together in a bowl and place over a pan of hot water to soften.
Place melted coconut oil, cacao powder, and maple syrup in a bowl and combine well. Keep mixing until all granules of cacao powder are well incorporated and smooth. Taste for sweetness and add more maple syrup, if desired.
Place paper cupcake holders into cupcake tins.
Put 4 teaspoons of chocolate into the bottom of paper cups.
Drop 1 teaspoon nut butter mixture on top of the chocolate.
Sprinkle 1 teaspoon combined seeds on top of nut butter. Lightly tap tin on kitchen counter to settle ingredients.
Top each cup with 1 tablespoon of chocolate and divide the remaining chocolate between the six cups. Lightly tap down tin when finished to meld together.
Place in freezer covered with plastic wrap.
Eat right from the freezer, as coconut oil softens quickly at room temperature.