almond butter bars

I have gotten a lot of requests for this recipe which I LOVE.  Evan asks for one of these EVERY morning when he wakes up.  I love to put one into my oatmeal.

But the original recipe was with coconut oil which is COOLING.  And since we are in the already cold time of the year, I wanted to recreate this with more seasonally appropriate ingredients.

This new version uses ghee which is tri-doshic for all the ayurvedic body types.  It has almond butter which is supportive of the fall/winter season.  Almond butter is nourishing for bone, fat, marrow and plasma tissue.  It also builds immunity.

The recipe also does not call for almost any additional sugar.  Personally, I think it is a WINNER!!

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NameHi! Im Mori. I am a digestive health and nutrition coach. I show people how to turn food into medicine and create magic in the kitchen.
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    Ingredients in these Almond Butter Cups:

    • Almond butter
    • Maple syrup
    • Ghee
    • Mineral salt
    • Enjoy life dairy free chocolate chips
    • Coconut oil
    • Vanilla extract

    You can make these as almond butter squares or almond butter cups.  The shape will depend on the mold you use to freeze your almond butter fudge into.  Below you can see the 2 types of containers I have used for making the almond butter fudge cups. I find it much easier and faster to make in the silicone bread pan.

    moldalmond butter bars
    mini muffin silicone moldsalmond butter cups

    Once you have these ready and in your fridge or freezer you can:

    • Eat them straight (yum!!!)
    • Stick them into muffins before baking.  It feels like a lava cake surprise
    • Put them onto breakfast oatmeal for an added oatmeal flare
    • I’ve even eaten them with breakfast rice porridge or ktichari (I know, sounds crazy, but I try to get creative)

    Enjoy!!

    fudge cups in oatmeal
    almond butter bars
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    Almond Butter Cups

    Ayurvedic Almond Butter Cups
    Course Dessert
    Keyword autumn dessert, ayurvedic, dessert, fall dessert, gluten free, healthy, paleo, seasonal eating, winter dessert
    Prep Time 10 minutes
    Servings 15

    Equipment

    • silicone bread pan
    • silicone muffin pan

    Ingredients

    Almond butter layer

    • 1 cup Almond Butter
    • 1 /4 cup ghee melted
    • 2 tablespoon maple syrup
    • 1/4 teaspoon salt

    Chocolate layer

    • 6 Tablespoons Enjoy Life Chocolate Chips
    • 1 Tablespoon Coconut oil
    • 3 Tablespoons Almond Butter
    • 1 teaspoon Vanilla extract

    Instructions

    Almond Butter Layer

    • Melt the ghee in a small bowl in the microwave or toaster oven (I prefer the latter)
    • Mix together almond butter, maple syrup, melted ghee, and salt
    • Pour into molds and put in the freezer for about 20 minutes to harder

    Chocolate layer

    • Melt chocolate chips and coconut oil in microwave or toaster oven (I prefer the latter)
    • Mix warm chocolate chips and coconut oil. Then add in vanilla and almond butter
    • Once almond butter layer has hardened after about 20 minutes, remove from the freezer, pour chocolate layer onto each silicone muffin cup of almond butter or the entire bread pan loaf of almond butter
    • Return to freezer to harden for an additional 10 minutes
    • Remove from freezer. If using mini muffin mold, pop out almond butter cups and move to a container for storage in the fridge or freezer. If using a bread pan, remove almond butter fudge from silicone mold and cut into 15-20 square pieces. Move squares to a storage container and store in fridge or freezer.