Almond Butter Cups


  • 1 tbsp coconut oil
  • 1/4 c coconut cream concentrate
  • 1⁄2 tsp vanilla extract
  • 3 tbsp cocoa powder (unsweetened)
  • dash of cinnamon
  • 2 tbsp raw almond butter
  • pinch of celtic sea salt


  1. Melt coconut oil over a low flame and whisk in half of the coconut cream and the vanilla extract

  2. When that’s blended together, whisk in the rest of the coconut cream

  3. Once that’s combined, whisk in cocoa powder and cinnamon

  4. Pour into a paper-lined mini muffin tin just enough to coat the bottom of each cup

  5. Place your tin in the fridge or freezer until that sets and is hard

  6. While the first part of the cups are chilling, whisk the almond butter with a pinch of sea salt

  7. Then load the almond butter into a plastic bag and snip the tip off of the end to make a homemade pastry bag

  8. Remove the hardened chocolate from the fridge/freezer and proceed to pipe a small amount of almond butter into the center of each one

  9. Be sure to allow an edge of chocolate to show all around the peanut butter so that the rest of the chocolate you pour in has more chocolate to bind with

  10. Pour the remaining chocolate over each almond butter dollop until they’re covered and place back in the fridge/freezer

  11. Enjoy!

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