Blueberry & Peanut Butter Cups

almond flour dairy free gluten free nut butters paleo peanut butter vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. 

INGREDIENTS

For peanut butter

  • 1 cup of raw peanuts
  • pinch of Himalayan salt (optional)

For almond flour

  • ½ cup almonds

 For bottom layer of cups

  • ½ cup almond flour made with the NutraMilk
  • 2 tbsps. raw cocoa powder
  • 4 tbsps. maple syrup
  • 1 tbsp. peanut butter made with the NutraMilk plus 5 tsps. to place on top of each bottom layer
  • pinch of Himalayan salt (optional)

For blueberry layer

  • 1/2 cup canned coconut milk
  • 1 cup frozen blueberries
  • 2 tbsp. maple syrup (or more if you like it sweeter)
  • 1 tbsp. coconut oil 

INSTRUCTIONS

  • Making the peanut butter
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid and take out peanut butter.
  • Making almond flour
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 1-2 minutes.
    • Press Start.
    • Open the container lid. If necessary, set for an additional minute to get flour consistency.
  • Making blueberry & peanut butter cups
    • Place almond flour, cocoa powder, maple syrup, peanut butter and salt in a bowl.
    • Form a dough using your hands and press into cupcake mold.
    • Put a tsp of peanut butter on top of each cupcake base.
    • Blend blueberries, coconut milk, maple syrup and coconut milk in the Nutramilk or use a hand blender if you prefer.
    • Pour blueberry layer on top and freeze for at least one hour. Enjoy!

 



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