Almond raspberry cups

This was actually one of the first recipes I made after deciding to start Unsaturated Nat.

It took a few goes to get it just right, but I think I’ve finally cracked the code and it’s d-e-l-i-c-i-o-u-s (lol good one, right?).

It’s super simple – a shortcrust-esque biscuit base, filled with sticky almond butter and gooey raspberry chia jam, and topped with dark chocolate.

Each mouthful is crumbly, gooey and sweet, and the perfect anytime treat.


3 tbs oats

2 tbs coconut flour (If you can’t find this, add an extra tbs each of oats and almond meal)

2 tbs almond meal

2 tbs coconut oil

1 tbs + 6 teaspoons almond butter

1 tbs maple syrup

Salt to taste

1/2 cup frozen raspberries

1 tbs chia seeds

2/3 cup dark chocolate melts (+ optional 1/2tsp coconut oil)


Preheat oven to 180° fan-forced.

Process oats, coconut flour, almond meal, coconut oil, maple syrup, 1 tbs almond butter and pinch of salt until well combined – it should look like cookie dough.

Spoon mixture evenly across 6 cupcakes patties, approximately 1 tbs each. Using your thumbs, press mixture down and up the cupcake tins to make a hollow cup a few millimeters in thickness. Try to make sure the upper edge is relatively even. Bake for 10-15 minutes until slightly golden.

Meanwhile, microwave frozen berries until thawed and mash with a spoon. Add chia seeds, mix well and allow to thicken. If you have a sweet tooth, you can also add a little sweetener – I like honey.

Melt chocolate (and optional coconut oil if you want the chocolate to set slightly softer).

Once the cups are slightly golden, remove them from the oven and allow to cool for 20 minutes. Spoon 1 tsp of almond butter into each, followed by a pinch of salt, 1 tsp of raspberry chia jam and finally cover with chocolate.

Allow to set in the fridge for at least 20 minutes. You can eat them straight away, but I prefer to serve at room temperature.

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