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Fig Butter Cups

by Wendy Bright-Fallon
Inspired by a recipe found in Delicious Living Magazine

Makes 12
For the shape, you can use a mini muffin pan (makes taller cups) or a regular muffin pan (makes thinner cups, pictured). 

The beauty of this recipe is that you can switch things up and make them your own: 

  • Use date paste instead of figs or any kind of thick jam. 
  • Instead of the Black Pepper EO, add two drops of one of the following essential oils: Cinnamon Bark Vitality, Orange Vitality or Lemon Vitality. ***if you don’t have essential oils, you can use lemon or orange zest.
  • For a chocolate twist, simply add a few chips to the middle layer of filling. 

Filling

1 cup fig jam
2 drops Young Living Black Pepper Vitality essential oil (optional)
Generous pinch of salt

Combine above and set aside.

Crumble

¾ cup almonds
¾ cup oats
2 ½ teaspoon maple sugar (crystals, not syrup)
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon sea salt
2 Tablespoons coconut oil
3 Tablespoons creamy almond butter

In a food processor, grind almonds to a crumble. 
Add oats, maple sugar, baking powder, cinnamon and salt and pulse together.   
Add coconut oil and almond butter. Pulse until it blends together like a dough.  Add a splash of water if needed. 

Preheat the oven to 350 degrees.  
Lightly grease a 12-cup silicone muffin pan. 

Taking half the crumble, press into the cups to create a bottom layer.  
Next, layer on the filling.  
Top with the remaining crumble.  Gently press down. 

Bake for 18-20 minutes.  The tops should be golden and crisp.  
Cool completely before removing.


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