Almond Butter Cups (Clean, Paleo, Vegan)

Who doesn’t love a Reese’s Peanut Butter Cup? If you say you don’t, I’m pretty sure you’re lying. I try to lie to myself about it sometimes, too, but I gotta admit – they are unbeatable. But, we all know they aren’t the healthiest of treats.

Enter my clean eating & paleo friendly almond butter & coconut cups. Coconut is one of my favorite superfoods and helps to sweeten these babies.

These do take about an hour or so to cool, so make sure you have some extra time before you need to serve these. Once they’re hardened, they will go FAST.

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At this point, can we all agree… peanut/almond butter + chocolate = perfection?

Let me be clear – these are by NO means a diet food, but they are healthy in the regard that they are packed with healthy & natural ingredients. One a day should be more than enough to keep you happy 🙂

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Ingredients: (recipe makes roughly 12 – 15 cups)

  • 1 cup almond butter or cashew butter (I used almond)
  • 1 tablespoon of Agave or Honey (I used all natural honey)
  • 1 tablespoon coconut oil
  • 1/2 cup or more of unsweetened natural coconut
  • 1 cup dark chocolate chips

How to:

  • Add first three ingredients (almond butter, agave and coconut oil) into a small pan and slowly melt until the mix becomes relatively thin and easy to stir.
  • Remove from heat and hand mix in coconut.
  • Using a cupcake tin or other “shaper”, cover the bottom of the tin with the nut butter goodness
  • Pop in the freezer while you melt the chocolate. You will probably need to let these harden for about 30 min or so.
  • While the bottom portion is hardening, melt the chocolate. I did this on the stove but you could also put into a microwave safe bowl and heat in 30 second increments, mixing in between.
  • Once melted, pour chocolate over peanut butter mixture. Return to freezer.
  • Cups should be frozen within an hour and ready to eat!

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Edible Oatmeal Cookie Dough Dip (Clean minus your chosen toppings, Vegan)

I have always been a cookie dough fan. Usually, whenever I bake I’m more excited about the dough than the final products. And we already know that I’m a big fan of oatmeal, so when I can eat RAW oatmeal cookie dough, I’m in heaven.

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This is a super easy dip to make and you can really customize it however you want. I chose to add chocolate chips & oatmeal to replicate my favorite type of cookie, but you could easily add sprinkles to make this taste more like sugar cookies, raisins, nuts, the possibilities are endless!

The base of the cookie is completely clean and secretly healthy – great for us bouncing back from Christmas binging. The chocolate chips are obviously the exception here, so make sure you leave those out if you are strictly a clean eater. Also, you probably already have all of these ingredients in your pantry so you can make this TODAY. You will NOT regret it. Now, how am I supposed to distract myself from knowing this sitting in the fridge waiting for me to finish it off!? Ah!

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Ingredients:

  • 1 can of chickpeas (Make sure you wash & strain well!)
  • 2 tablespoons of vanilla
  • 1/4 teaspoon of salt
  • 1/4 cup of nut butter – I used almond, but you could really use any kind of nut butter
  • 1/8 teaspoon of baking soda
  • 1 cup of pitted dates
  • Almond milk – only if consistency is thick
  • Any mixings of your choice – I used oatmeal & dark chocolate chips

How to:

  • Throw everything (except for milk and toppings) into the blender or food processor and mix together!
  • Once it reaches a cookie dough consistency, move everything to a bowl and hand mix in any of the toppings you want to add.
  • Eat with a spoon, smooth onto apple slices or crackers, or mix into oatmeal. You really can eat this however you’d like!
  • This can be stored in the fridge for a few days, if you’re able to make it last that long!

cookiedough3.jpgWhat are your favorite toppings? I’d love any suggestions or ideas for how to use this delish dip!