Banana Bread

Strawberry Almond Butter Energy Cups

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Drescription

These strawberry–almond butter energy cups, with oats, dark chocolate and a sprinkle of flaky sea salt, are the perfect bite to fuel your day. The combination of creamy almond butter, freeze-dried strawberries and antioxidant-rich dark chocolate creates a satisfying balance of energy-boosting nutrients and flavor perfect for an afternoon pick-me-up with just the right amount of sweetness.

Ingredients

  • 2 (0.8-ounce) packages freeze-dried strawberries
  • 1⅔ cups old-fashioned rolled oats
  • ¾ cup unsweetened, unsalted almond butter
  • ½ cup unsweetened almond milk
  • 1½ tablespoons flaxseed meal
  • 1 tablespoon seedless strawberry jam
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips (53% to 60% cacao)
  • 1 tablespoon unrefined coconut oil
  • ¾ teaspoon flaky sea salt

Directions

  1. Line a 24-cup mini muffin tin with silicone or paper liners. Place freeze-dried strawberries in a zip-top bag; crush into a powder using a rolling pin or skillet. Reserve 1 teaspoon crushed strawberries in a small bowl.
  2. Transfer the remaining crushed strawberries to a large bowl. Add 1⅔ cups oats, ¾ cup almond butter, ½ cup almond milk, 1½ tablespoons flaxseed meal, 1 tablespoon strawberry jam and ¼ teaspoon salt; stir until well combined. Divide the mixture among the prepared muffin cups (about 1 heaping tablespoon each); firmly press the mixture into the cup bottoms.
  3. Place ½ cup chocolate chips and 1 tablespoon coconut oil in a small microwave-safe bowl. Microwave on High until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
  4. Spoon a scant teaspoonful of the melted chocolate mixture over the oat mixture into each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull), 10 to 15 minutes. Sprinkle with ¾ teaspoon flaky sea salt and the reserved crushed strawberries. Refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.
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