Vegan Almond & Sesame Butter Cups

Andrew Davis

by | Updated: December 3rd, 2016

Spoiler alert: almond butter marries sesame seed butter and lives happily ever after in a dessert so rich and creamy it’s kind of sinful. The story plays out in kitchens everywhere, starring candyholics who can’t stand subpar milk chocolate-peanut butter treats and take mixing and molding into their own hands. Care to audition? You’ll need a food processor, a freezer and just a handful of healthy ingredients. Here’s the script!


Vegan Almond & Sesame Butter Cups


1/2 cup sesame seed butter
1 banana
1/2 cup melted coconut oil
Dash of vanilla extract

1 cup pitted dates
1/2 cup sprouted almond butter
1 tbsp maple syrup


  1. In food processor, combine all shell ingredients and blend until creamy.
  2. Pour half of the mixture into 4 to 6 paper muffin-tin liners and freeze for 15 minutes.
  3. In food processor, combine all filling ingredients and blend until smooth.
  4. Remove cups from freezer and pour filling into shells.
  5. Top with remaining shell mixture. (I also sprinkled a little ground coffee on top—why not, right?)
  6. Freeze for up to an hour before serving.