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Raw Chocolate-Almond Butter Cups (pictured)

Prep Time

30 minutes

Prep Notes

This recipe is something that is so simple, yet satisfying that I predict will be a keeper whenever you have to bring a sweet (and easy) treat to a potluck, event, or just need a healthy chocolate fix! 

(They can also live in your freezer)

Cooking Time


6-8 servings


For the Nut Butter filling:

2 tbsps peanut butter/ almond butter/ anything you like!
2 tbsps coconut oil
1 tsp maple syrup
1/2 tsp vanilla extract

For the Chocolate:

1 tsp fine Himalayan salt
1 cup raw cacao powder
½ cup coconut oil, melted
½ tsp vanilla extract
1 tbsp maple syrup 


  1. Melt your 1/2 cup coconut oil on the stove.
  2. Pour into a glass bowl and whisk cacao powder into it. 
  3. Set up a double boiler: put a pot of water on the stove to simmer, placing your glass bowl to sit on top of it (without the water touching the glass)
  4. Whisk the ingredients over the simmering water until smooth.
  5. Turn off heat and add salt, honey, and vanilla extract. Set aside in bowl.---------Chocolate finished :) 
  6. Mix together the nut butter and solid coconut oil. Then add raw honey, vanilla extract, and salt.
  7. Combine well with spoon until thick paste forms.---------Filling finished.
  8. Drizzle chocolate to cover the bottom of a silicon mold, or use a small muffin tin with liners and cover the bottom of the liners.*
  9. Freeze in this stage for 15 minutes or until firm.
  10. Remove from freezer and top with one teaspoon nut butter mixture then another tablespoon of chocolate.
  11. Return to freezer after 20–30 minutes or until mixture is firm.
  12. Serve immediately or store in refrigerator.


Try not to use molds that are too small if you want this to be less labor intensive! 

Make sure to cover the entire bottom of the molds or muffin liners with chocolate.*


Used with permission from The Integrative Nutrition Cookbook, 2016