These chocolate cups are filled with almond butter and are a perfect treat or snack that hits the spot.
These chocolate nutty fat bombs are the perfect raw chocolate treat if you are following a keto or low carb high fat (aka LCHF) as they are only sweetened by stevia.
These delicious and super easy to make raw chocolates are my go to treat with I am in full LCHF mode or I when I am doing the Gut Health Reboot Program. 
They are made with only 5 ingredients – coconut oil, nut butter (I use almond butter), raw cacao powder, liquid stevia and vanilla extract.
It is really important to note that you do not need to use much liquid stevia in this recipe. I only used 1/4 teaspoon, but you could go up to 1/2 teaspoon if you found that 1/4 teaspoon was not sweet enough. Just be careful you do not overdo it as stevia can have a different aftertaste.
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Almond Butter Chocolate Cups
- Total Time: 10 minutes
- Yield: Makes 18 1x
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Rich, decadent chocolate cups made with almond butter and coconut oil. A simple, no-bake dessert perfect for satisfying your sweet tooth.
Ingredients
- 1/2 cups (118 ml) organic coconut oil
- 1/2 cups (118 ml) nut butter
- 3 tbsp raw cacao powder
- 1/4 - 1/2 tsp organic liquid stevia
- 1/2 tsp vanilla extract
Instructions
- In a small saucepan over low heat, melt the coconut oil. Add the nut butter and stir until the two are fully combined and smooth, about 2 minutes.
- Remove from the heat. Stir in the raw cacao powder until no streaks remain.
- Add the liquid stevia and vanilla extract. Mix well and taste. Adjust sweetness if needed.
- Line a mini muffin tin with paper liners or lightly grease the cups. Spoon about 1 tablespoon of the mixture into each cup, filling them about two-thirds full.
- Place the tin in the freezer for at least 30 minutes, until the cups are firm and set all the way through.
- Pop the cups out of the tin. They will soften quickly at room temperature, so keep them stored in the freezer in an airtight container.
Notes
- For a smoother texture, let the melted coconut oil and almond butter cool slightly before adding the cacao powder.
- If you don’t have liquid stevia, you can use another liquid sweetener like maple syrup or honey, but adjust the amount to your taste preference.
- Store the finished chocolate cups in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
Frequently Asked Questions
What type of almond butter works best for the Almond Butter Chocolate Cups?
Smooth almond butter is recommended for a creamy filling, while crunchy almond butter can add texture if you prefer.
How can I adjust the sweetness of the Almond Butter Chocolate Cups?
You can adjust the sweetness by adding more liquid stevia; start with 1/4 teaspoon and increase to 1/2 teaspoon if desired, but be cautious not to over-sweeten.
Can I substitute raw cacao powder with another type of cocoa powder?
Yes, you can use regular unsweetened cocoa powder, but the flavor may differ slightly and it may not be as rich as raw cacao.
