Nut Butter Cups

Almond Pulp Nut Butter Cups

When life gives you the opportunity to make homemade almond milk – you turn the leftover almond milk pulp into nut butter cups! I say nut butter versus almond butter because the base of these nut butter cups are made up of cashews, peanut butter, and almond pulp! HEALTHY FATS!

Nut Butter Bites

Ever since I purchased my nut milk bag from Ellie’s Best I’ve been whipping up batches of almond milk almost every single weekend. You can find my recipe here, and it’s super easy to make! If you’re planing on making these nut butter cups, I highly encourage you to omit the cinnamon when making your almond milk for the purpose of taste. Not a fan of mixed nut butters? Make my homemade peanut butter cups instead!

If you haven’t tried making homemade almond milk yet I highly encourage you to give it a shot! It’s much easier than it may look, and it has far less ingredients than your store bought nut milks. Many of the store bought almond milks are packed with gums and fillers to make for a thicker texture. The nut milk bags are cheap and easy to use.

Homemade Almond Milk

Alrighty, let’s get to the good stuff! A handful of you have reached out via Instagram for the recipe and I’ve been knee deep in Yoga training the past week or so. That being said… I got a little sidetracked! I just discovered reusable cupcake liners and I can’t believe I’ve gone this long without knowing about the product! They’re from Amazon and super cheap/easy to use. Cleaning the liners takes a little bit of time, but it’s better than wasting a bunch of paper or aluminum.

One of my favorite things about desserts is a little crunch. I was never a fan of chocolate bars, but I loved a good Crunch or Krackle snack size bar! That’s why I added puffed quinoa to this dessert! I wanted to give your classes Reese’s a little twist. The quinoa is totally optional, but highly recommended. Plus – it’s pretty easy to make!

Nut Butter Bites
Nut Butter Cups
Prep Time
5 mins
Cooling Time
35 mins
Total Time
5 mins
 

A nut butter cup with the base made from almonds, cashews, and peanuts + quinoa. Topped with dark chocolate bark and a sprinkles for an extra crunch. 

Course: Dessert
Cuisine: American
Keyword: Almond Pulp, Dark Chocolate Sea Salt, Homemade Almond Milk
Servings: 16 cups
Calories: 200 kcal
Author: morganicmind
Ingredients
  • 1 cup Almond Pulp from homemade almond milk
  • 1 1/4 cup Roasted Cashews blended (lightly salted)
  • 1 Tbsp Honey
  • 2 Pitted Dates optional
  • 1/4 cup Organic Creamy Peanut Butter
  • 1-2 Tbsp Puffed Quinoa optional*
  • 1/3 cup Dark Chocolate Bark I used Trader Joe’s 73%**
  • Sprinkles optional
  • Salt for garnishing
Instructions
  1. Blend the cashews in a food processor until creamy. This may take anywhere from 3-5 minutes. You may use a blender, but I find that my food processor works best.
  2. Once creamy, add the almond pulp to the cashew butter and pulse for 7 pulses.
  3. Add in the honey, dates (optional), and peanut butter. Pulse until incorporated and smooth. The dates will give the base of the dessert a texture similar to an RX Bar (chewy/sticky). Feel free to omit if you’d prefer a more creamy base.
  4. Transfer the mixture into a bowl and use a spatula to mix in the puffed quinoa. Again, this is optional but adds an extra crunch! Option to use a crispy cereal instead.
  5. Take a cookie scoop and scoop the mixture into individual muffin liners. (The reusable ones I use are linked in the blog post).
  6. Press each scoop into the liners to flatten out edge to edge.
  7. Melt the chocolate for 30 seconds at a time in the microwave (stir after 30 seconds).
  8. Drizzle the chocolate over the base and add sprinkles (optional) and a touch of sea salt.
  9. Place in the refrigerator or freezer for 30 minutes.***
Puffed Quinoa
  1. Quinoa

    Add 1-2 Tbsp quinoa to a large pot on medium high heat until the quinoa starts to pop (continue to shake the pot so they don’t burn). Should take about 2-5 minutes. 

    Add each batch (but reserve about 1 tsp) to the chocolate and almond butter. (I personally used multi colored quinoa and popping it made it look no different than how it looks raw).

Recipe Notes

*Puffed quiona is optional but just adds an extra crunch. Feel free to use rice krispies or something similar. **Any chocolate will work. I like the dark chocolate because it’s not as sweet/sugary. ***I keep mine in the freezer. They’ve lasted longer than a week there in a sealed container! The freezer also takes away a little of the the RX bar-like texture if you used dates.

If you enjoy puffed quinoa in your dessert, check out my almond butter bites recipe! This one is my all time favorite!

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