Chocolate Almond Butter Cups


  • 1 tbsp coconut oil
  • 1/4 c coconut cream concentrate
  • 1⁄2 Tsp Vanilla Extract
  • 3 tbsp almond meal (use homemade if you have it)
  • 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 almond meal, cocoa powder and cinnamon

  4. Pour into a paper-lined mini muffin tin just enough to coat the bottom of each hole (this recipe made 9 for me but you can make them bigger or smaller).

  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 and a pinch of sea salt.

  7. Then load in 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.

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