Nut butter cups
Recipe type: Sweet treat
Serves: 12
Base layer:
  • 1 ¼ cup hazelnut meal
  • 4 tbsp ABC butter (or other nut butter)
  • 1 ½ tbsp coconut oil (melted)
  • 1 tbsp maple syrup
  • ¼ tsp cinnamon
  • ¼ tsp vanilla extract
  • ⅛ tsp pink Himalayan salt
Top layer:
  • 5 tbsp coconut oil (melted)
  • 3 tbsp maple syrup
  • 4 tbsp cacao powder
  • ¼ tsp vanilla extract
  • pinch Himalayan pink salt
  1. To the food processor add hazelnut meal, ABC butter, coconut oil, maple syrup, cinnamon, vanilla and salt.
  2. Process for 1 - 2 minutes or until it turns into a sticky dough.
  3. Line muffin tins with either patty pans or baking paper and spoon a tablespoon of mixture into each one.
  4. Press down so they will make a smooth circular shape.
  5. To make the chocolate topping add the coconut oil, maple syrup, cacao powder, vanilla and salt to a small bowl.
  6. Whisk the ingredients together until well combined, then spoon approximately 1.5 teaspoons of chocolate topping on to the bases.
  7. Place in the freezer to set for an hour.
  8. Take them out of the paper liners and enjoy!
  9. They keep best stored in the fridge.
Recipe by Planning With Kids at