Okay. So, I’m about to blow your mind with one of the easiest, most delicious little kids treat you’ve ever made (well, maybe not ever but…you know, they’re GOOD). These almond butter and jelly cups are a super fun spin on a classic (I’m talking to you Peanut Butter Cup) and are a perfect, low sugar Valentine’s Day (or any day) treat for the kiddos!
A PERFECT KIDS TREAT!
I am obsessed with the idea of kids treat that is low sugar and filled with healthy fats. We try to eat healthy in these parts, but we also don’t want to deprive our kiddo of sweet little extras. These almond butter and jelly cups are the kids treat of my dreams: healthy, fun and totally easy to make together.
And, here’s the thing – you can make these little cups in whichever direction your heart leads you! Sometimes we skip the toppings and other times, we let her get creative with a few sprinkles, mini chocolate chips or crushed nuts.
WHY ALMOND BUTTER?
You can totally use peanut butter, or cashew butter or any ol’ nut butter you want for this recipe. We’re not “peanut butter” people (no offense to peanut butter or anything we just gravitate towards almond butter). Almond butter was in the pantry so that’s what we used!
If you want the official stance regarding the two, almond butter has a bit more fat then PB. This fat is comprised of monounsaturated fat (and around half the amount of saturated fat). AB has more fiber, fewer carbs and minerals (PB has more of the B vitamins though!). Cashew butter is another option (and, OMG its so good) – its higher in carbs and doesn’t pack as much protein as peanut butter and almond butter, but it does have more iron and magnesium.
It’s really a matter of choice (and convenience, too)!
You’ll need the nut butter (again, we used Almond Butter), coconut oil and jelly (we use a sugar-free version). You can also top your almond butter and jelly cup with crushed nuts or little chocolate chips! We use sugar-free almond butter and sugar-free chocolate chips and don’t add any extra sugar (other than sprinkles if we’re feelin’ fancy), but if you’re not against it, I’m sure you could drizzle some honey into the batter to make these even sweeter.
Here’s whatcha’ need:
- 3/4 cup Almond Butter or other nut butter of your choice (we use the sugar-free kind)
- 1/4 cup Coconut Oil (melted)
- Crushed nuts of choice (optional)
- Chocolate Chips (optional, we use these sugar-free chips)
This recipe couldn’t be easier to make. Melt your coconut oil in a medium bowl and add the almond butter. The magic of this recipe is that when you mix the coconut oil and almond butter together, the coconut oil makes it super creamy and easy to stir.
Line a muffin tin with cupcake liners and spoon out half your mixture (dividing into each muffin slot). Stick em’ in your freezer for 15 minutes.
When you remove them from your freezer, spread the jelly into each almond butter cup (use however much or little you’d like! We usually do a teeny, tiny smear). Then, top them with the remaining almond butter mixture and add whatever extras you’d like (chopped nuts, chocolate chips, sprinkles, etc). Stick them back in the freezer for at least 25-30 minutes!
SUGAR-FREE OPTION: The hubs and I are sugar-free so we don’t eat the ones with the jelly or sprinkles. But, we totally eat the jelly-free versions (same instructions as above, just skip the jelly layer), the ones topped with nuts and the ones topped with sugar-free mini chocolate chips!
You’ll want to put them in an airtight storage container in the fridge in between eating and also, try not to eat them all at once 🙂
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