These California Prune and Almond Butter Cups are so easy to make and great for snacks or dessert! This recipe is Paleo and Vegan while being melt-in-your-mouth good. It’s hard to believe that these are made with just 5 simple, wholesome ingredients!
This post is sponsored by the California Dried Plum Board. As always, all opinions are my own.
Need an Easy, Nutritious Dessert or Snack? These Prune Almond Butter Cups are what you are looking for!
If you follow me on Instagram you may have seen a lot of prune action in early September. (Oh hey, if you don’t follow my IG and want to. . .Click Here → WonkyWonderful on Instagram) So what the heck is prune action? Good question 😆
I was lucky enough to be a part of the California Dried Plum Board’s event in Napa California. The trip consisted of informative lessons from prune growers, chefs and a nutritionist. We also visited the Culinary Institute of America and got to cook in the amazing kitchens on campus. Followed by five star meals that showcased the use of prunes in a variety of ways . . . and of course, wine.
My absolute favorite part of the trip was visiting Joseph Turkovich Farms for a Prune Orchard Tour. The amount of time, resources and passion that each prune farmer puts into their orchards is awe-inspiring. I could tell that the goal for each and every one of the prune growers was to produce the highest quality prunes possible. And in my opinion, they have succeeded.
So basically, what I’m saying is, I’m a total prune expert now. Not really. But I do have more of an appreciation not just for the product but for the process.
I have always had a love for prunes. Since the time my daughter could eat food I have been giving her prunes several times a week. In fact, I told her they were gummy fruit candy. Not a lie just a little parental trickery. Once she went to school the other kids showed her what gummy candy was and I was found out. But, she still loves her prunes anyway!
We’ve always been more likely to snack on prunes. Until this trip I had never really considered using them in recipes. Boy was I missing out!
These Prune Almond Butter Cups are my new favorite snack! Seriously, I’ve made these almost twice a week over the last month. And was shocked at how much I loved the savory prune dishes that I tried on my trip. Keep a look out for some savory prune recipes.
The best part is that California prunes add an earthy sweetness to dishes and a flavor and texture that is completely unique.
Prunes are full of potassium, magnesium, vitamin K and dietary fiber. A serving of California prunes (4-5 prunes) has 3 grams of fiber.
Oh, and contrary to popular belief, prunes are NOT a laxative. I can attest to this after eating prunes for 24 hours straight. Then I gobbled up 7 of those fresh prunes from the orchard tour and drove three and a half hours without a problem.
So these Prune Almond Butter Cups. . . they are everything!!! Perfect for a dessert or snack if you are following a Paleo or Vegan diet. But really, these are awesome for anyone special-diet or not.
My daughter loves these as an after school snack or late night treat.
5 real food ingredients make these tasty little bites. No baking, no junk, no fuss.
Just keep these in the refrigerator or freezer until you need them.
Can you make these with other nut butters?
Yes. I have made these Prune Almond Butter Cups with peanut butter instead. But I prefer the almond butter. Keep in mind that peanut butter will make these non-Paleo.
Can you use honey instead of maple syrup?
Yes. It does change the texture slightly. Keep in mind this will make the recipe non-vegan.
What if the almond butter cups don’t set properly or are crumbly?
This is probably due to the consistency of your nut butter. Natural nut butter (which I use) tends to be thinner. If you are using a brand that is thicker you may want to decrease the amount of almond flour.
What type of muffin liners should you use?
Typically I would use parchment liners for any baked goods. But, for these you want to use paper liners. The paper liners absorb any excess oil from the nut butter and coconut oil.
- 1/4 Cup Almond Butter
- 1/4 Cup Coconut Oil
- 6 Tablespoons Almond Flour, (leveled)
- 2 Tablespoons Maple Syrup
- 1/8 teaspoon Sea Salt
- 8 Dried California Prunes, (chopped)
- 1/4 Cup Sliced Almonds, (optional)
- Combine almond butter and coconut oil in glass bowl. Microwave for 30 seconds then stir.
- Stir in almond flour, maple syrup and salt until smooth.
- Line 6 standard muffin tin cups with paper liners. Pour half of the almond mixture into each cup.
- Evenly distribute and layer the chopped prunes between each cup.
- Top with the remaining almond mixture. Sprinkle sliced almonds over the top.
- Refrigerate 2+ hours to set. Store in the refrigerator or freezer.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 260Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 44mgCarbohydrates 17gFiber 3gSugar 10gProtein 5g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.