Who loves the amazing taste of Reese’s cups?
I can tell you that as a kid, my mom never really allowed me to indulge in chocolate. When I was about 8 or so, my whole family went on a relatively healthy diet (we still ate animal products, but very little, and zero processed foods).
During this time, my breakfast every day (even up to high school), was fruit.
So guess what happened?
I would constantly buy candy and chips at school, hiding it from my mom and borrowing money from friends.
Now if you’re a mama, please don’t think that this means that you should bring processed food into your home so that your kids don’t feel restricted.
Looking back, I am insanely grateful that my mom taught me to love healthy foods, even if I only remembered to love them way later in life.
True, I ate A TON of crap as a teen, which actually made me have some mild acne in college – this processed food eventually caught up with my body and ruined the perfect skin that I had growing up.
But still, I will never (and my body will never) forget how good it felt to eat fruit in the morning. And guess what? That is exactly what I do these days, and it never feels strange for me to scarf down like 5 cups of grapes as it does to most people.
So I am grateful to my mom for this.
Nonetheless, I love, love, love Reese’s Cups! Don’t get me wrong – I don’t actually eat them. I just make my own.
The Story of Our Homemade Reeses’s Cups
So a few years ago, I remember coming home from work, opening the freezer, and almost fainting. Tomer made an entire tray of chocolate cups, filled with delicious almond butter. CAN YOU IMAGINE MY HAPPINESS?
Back in those days, we used coconut oil for pretty much everything… including desserts. If you want to know why I don’t eat oil anymore and why you shouldn’t either, read this.
Anyway, I recently decided to challenge myself to make actually healthy Reese’s Cups. Meaning – no oil, no refined sugar, basically – nothing processed. You know that’s how I like a majority of my food to be, right?
And since I promised you all a while ago that I will never again say I am bad at making desserts, I was convinced that I could do it. I could make insanely delicious Reese’s Cups without all the crap, with very few ingredients, and in just a few minutes.
So what I’d like to know from you is – did I stand up to the challenge? Did I pass the test?
Check out the recipe below and let me know in the comments!
Reese’s Cups Made with Sprouted Almond Butter
While traditional Reese’s Cups are usually made with peanut butter, and while there is truly nothing wrong with peanut butter besides my ever-so intense addiction to the stuff, this recipe was made with sprouted almond butter.
One of my favorite brands, Dastony, sent me this incredible jar of sprouted almond butter. Not only is it delicious, but it is also packed with extra nutrients: sprouted foods are a lot easier to digest, and the nutrients in them are also more easily absorbed by our body.
In addition, a raw vegan version of Reese’s Cups must contain almond butter, as it is a perfect raw vegan alternative to peanut butter. (And all this talk about peanut butter is definitely making me crave some right about now…)
So for all these wonderful reasons, I decided to make these cups with sprouted almond butter, and you can choose to do the same, or you can choose to fill them with peanut butter – up to you.
Get 20% Off Dastony Sprouted Almond Butter
The wonderful folks at Dastony were kind enough to give us code SOULRAW20 – good for 20% off all Dastony butters available at www.rawguru.com/store. So go ahead and indulge in some sprouted almond butter deliciousness using that code!
Alright, I won’t ramble on any longer. Let’s make this delicious thing!
Reese’s Cups Copycat: Raw Vegan Healthy Sprouted Almond Butter Cups
I adore this simple, delicious and nutrient-packed recipe for raw vegan sprouted almond butter Reese’s cups (for all the reasons mentioned already)… and I am sure you will love it too! If you make it, be sure to comment below and let me know how you liked it.
Reese's Cups Copycat: Raw Vegan Healthy Sprouted Almond Butter Cups
For the chocolate:
For the chocolate:
- Blend all ingredients (cacao, pitted dates, lucuma, almond butter, coconut butter, water, and salt) until completely creamy and smooth. Be sure to use a high-speed blender for this, and its tamper for better blending.
- Line a cupcake pan with individual cupcake baking cups or wrappers.
- Fill half the cup with the chocolate, making sure to smother some on the walls of the wrapper/cup like this.
- Freeze for 1-2 hours, until completely hard and frozen.
- Remove from freezer, and fill with 1 teaspoon sprouted almond butter and about 5 goji berries in each cup.
- Add the rest of the chocolate on top, distributing evenly.
- Freeze for another 1-2 hours, or until completely hard.
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