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Raw Nut Butter Cups

Raw Nut Butter Cups

Nut Base:

  • 1 1/2 cups almonds
  • 1/2 cup oats
  • 4 tablespoons nut butter
  • 3 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

Chocolate Topping: 

  • 6 tablespoons coconut oil
  • 2 tablespoons cocoa powder


  • Pulse the almonds until they become the consistency of almond meal
  • Do the same for the oats, then place both in a large bowl and mix well
  • Add in the coconut oil, vanilla, maple syrup, cinnamon, and nut butter
  • Stir well, until fully combined. The mixture should hold its shape when pressed together
  • In small a silicone muffin liner (or a lined muffin tin), place a heaping teaspoon of the mixture and press down evenly. Repeat for the rest of the mixture
  • To make the chocolate sauce, melt the coconut oil and stir in the cocoa.
  • Place a teaspoon of chocolate over the top of each. Place in the freezer for 40 minutes (or until set)




Corinne Marabel, creator of A Vegan Kitchen, never intended to follow a vegan diet, much less did she intend on creating what she has today. In July of 2013, feeling constantly run down and tired and after spending far too many months treating my body like a garbage bin, Corinne decided to turn from vegetarianism to veganism for a short detox. However, days turned in to weeks, and she began to find herself feeling not only better internally, but completely inspired to create beautiful and clean vegan dishes. 

Check out @avegankitchen instagram page, and ebooks!

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