Servings: makes 6 cups
Nutritional info per serving: 2g net carbs, 20g fat, 3g protein, and 197 calories.
1/3 cup almond butter (learn to make your own fresh almond butter!)
1/3 cup cold-pressed, unrefined coconut oil
1/2 cup frozen or fresh raspberries
Place the almond butter and coconut oil into a microwave-safe bowl. Microwave in 20-second bursts, stirring until both ingredients are melted and fully blended.
Place 6 paper muffin cups into a standard sized muffin tin. Pour the melted mixture into the bottom of each muffin cup, using about half the mixture.
Put the muffin tin in the freezer.
Add raspberries to a pot on the stove and cook over medium heat, stirring constantly until the raspberries break down. Slowly cook off some of the moisture (until it is has the texture of jam - being careful to not burn it). Set aside and let cool for 5-10 minutes.
Once the raspberries have cooled, remove the muffin tin from the freezer and place a spoonful of raspberries into each cup, evenly distributing the raspberries. Pat the raspberries down so the top is flat.
You may need to reheat the almond butter and coconut oil mixture. Evenly pour the remaining melted mixture over each of the cups.
Place muffin tin in freezer until cups are hardened. Remove them from the tin and store in the fridge. Enjoy as a treat!
Sweeten either the the nut mixture or raspberries with a sweetener of your choice: maple syrup, honey, or agave if you are eating a paleo diet and stevia, monk fruit, or erythritol if you are eating a low-carb or keto diet.
After pouring the top layer of nut butter and coconut oil, sprinkle each cup with toasted nuts or seeds of your choice to add some crunch and then put in freezer.
After pouring the top layer of nut butter and coconut oil, sprinkle a few grains of sea salt on top of each cup and the put in freezer.
Drizzle the top of each cup with melted dark chocolate after they are frozen.