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These almond-butter cups are ridiculously ooey-gooey with a nutty crust, almond-butter date filling and a crazy good chocolate topping!
For the crust:
In a food processor, combine almonds, walnuts and dates. Process until nuts and dates have a dough-like texture. Press the dough into the bottom of a 12-count cupcake pan.
For the filling:
In a food processor, combine filling ingredients. Process until smooth. Divide filling among cupcake molds.
For the topping:
In a food processor, combine topping ingredients until a creamy mixture is formed. Divide topping among cupcake molds.
Refrigerate until firm, about 1 hour. Enjoy!
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