No need to avoid that sweet craving when you have these healthy almond cups in the refrigerator! They offer the chewy goodness you crave from candy bars but without the processed sugar and additives. That means you can look forward to a sustainable energy source from healthy fats and protein – without the sugar crash.
Dates are used for natural, deep sweetness in this recipe while lending a chewy texture that mimics that of a drool-worthy caramel. Tip: You can also use pitted dates as a syrup substitute or slather date paste on your favorite Paleo toast.
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Hemp hearts are added to these almond cups for a complete source of plant-based protein through nine essential amino acids. Essential amino acids are those that must be obtained through diet, as the body does not make them on its own.
Coconut oil is the glue that binds these cups together, and is praised for its ability to reverse signs of Alzheimer’s due to its medium-chain fatty acids that convert to ketones. The ketones are an energy source for the brain that may help with memory impairment. (1)
Start by soaking the dates to help soften them up, then add them to a food processor along with shredded coconut, raw almonds, coconut oil and sea salt. Pulse until finely crumbled, then transfer the mixture to a mixing bowl and stir in hemp hearts. Scoop the mixture into six paper-lined muffin tins and firmly press to form the shape of the cups. Freeze 20 minutes.
While the almond cuts set, melt dairy-free dark chocolate over a double boiler. Dip each cup in the chocolate and place them onto a wax paper-lined plate. Freeze 15 minutes longer. Store these cups in an airtight container in the refrigerator and enjoy within two weeks for best flavor.
Raw Dark Chocolate Almond Cups (No Bake!)
- Food processor
- Mixing bowl
- Muffin tin
- Paper liners
- Double boiler
- Wax paper
- 1/2 cup pitted dates
- 1 cup unsweetened shredded coconut
- 1/2 cup raw unsalted almonds
- 1/2 cup coconut oil
- 1/8 t sea salt
- 2 T hemp hearts
- 1/2 cup dark chocolate chips
- Soak dates in hot water for 5 minutes.
- Drain, then place dates into a food processor along with shredded coconut, almonds, coconut oil and sea salt. Pulse until finely crumbled, scraping sides with a spatula as needed.
- Transfer the mixture to a mixing bowl and stir in the hemp hearts.
- Evenly disperse mixture into six paper-lined muffin tins. Use the bottom of a spoon to press the mixture down firmly. Place in freezer 20 minutes to set.
- Meanwhile, melt the chocolate chips in a double boiler, and stir until smooth.
- Remove the cups from their paper liners and dip them into the melted chocolate.
- Place on a wax paper lined plate. Freeze 15 minutes to set the chocolate, then store in the refrigerator until serving.