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Mint Chocolate Almond Butter Cups with Salted Oatmeal Crust

These (vegan) Mint Chocolate Almond Butter Cups with Salted Oatmeal Crusts are a totally decadent - yet healthy - holiday dessert option everyone will love!

Course Dessert, Sweet Thangs
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 cups
Author Brewing Happiness


  • 10 medjool dates, pitted
  • 1 cup Sprouts Brand quick cook oats
  • 1 cup puffed rice cereal
  • 1 teaspoon Himalayan pink sea salt
  • 6 tablespoons Sprouts Brand almond butter
  • 2 cups Sprouts Brand semi-sweet chocolate chips
  • 1/2 teaspoon peppermint extract
  • flaky sea salt, for garnish


  1. In the bowl of a blender or food processor, add your pitted dates and pulse until they are a sticky paste and there are hardly any clumps left. 

  2. Add in your salt and quick cook oats to the blender or food processor and pulse a few more times, just until the oats are incorporated with the dates. 

  3. Spoon this mixture into a large bowl along with the puffed rice cereal. Use your hands to mix the salty oat-date paste in with the puffed rice. Massage until combined. 

  4. Line a muffin tin with cupcake liners. Evenly divide your salted oatmeal mixture into each cupcake liner and use the back of a spoon (coated with flour) or your hands to push the mixture down evenly. You want to create a firm crust for the bottom. Do this until all are evenly set.

  5. Add ½ tbsp almond butter to the center of each “crust.”

  6. Melt your semi-sweet chocolate chips until smooth, and mix in your peppermint extract. 

  7. Evenly pour a heaping spoonful of chocolate over each crust, making sure it covers the almond butter completely. 

  8. Tap your muffin tin on the counter to make sure the tops are flat. Sprinkle with flaky sea salt. 

  9. Allow to chill in the refrigerator or freezer for 30 minutes before serving. Serve at room temperature.