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Almond Cups

These little gluten and dairy free desserts are scrumptious and don't even require baking. They keep in the freezer for months. 

Almond Cups

Preparation: 20 minutes

Makes 12 cups


  • ¾ cup raw almonds (or you can use almond meal)

  • ¼ cup old fashioned organic oats

  • 2 tablespoons almond butter

  • 1 ½ tablespoons organic coconut oil

  • 1 ½ tablespoons organic maple syrup

  • 1 teaspoon vanilla extract

  • ½ teaspoon sea salt


  • 3 tablespoons organic coconut oil

  • 3 tablespoons organic maple syrup

  • 2 tablespoons organic raw cacao powder


  • Put the almonds and oats into a food processor and pulse until fine. Dip into a large bowl.

  • Add the almond butter, coconut oil, maple syrup, vanilla extract and sea salt and stir until well combined.

  • Divide the mixture into a mini muffin form and press down firmly. Don’t fill it all the way to the top - leave a little bit of space for the topping. A silicon muffin form works perfectly.

  • In a small bowl mix the 3 ingredients for the topping together and pour over the top of the cups.

  • Put in the freezer for about an hour or until firm. You can keep them in the freezer for a couple of months.

Nutrition (per cup):

Calories 148; Fat 11.6 g; Sat. Fat 5 g; Carbs 9.7 g; Sugar 4.8 g; Fiber 2 g; Protein 3 g

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