Chocolate Almond Butter Cups

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  • 1/2 cup almond butter
  • 1/3 plus 2 tbsp agave nectar (use 100% pure honey for paleo option)
  • 1 cup plus 2 tbsp coconut oil, melted (measure after melting)
  • 1 cup unsweetened cacao powder
  • 23 tbsp cinnamon
  • 1/2 tsp vanilla extract


  1. In food processor, blend 1/2 cup almond butter, 2 tbsp agave nectar, and 2 tbsp melted coconut oil until smooth, using tamper, if necessary.
  2. While blending the above ingredients, in a separate bowl whisk 1/3 cup agave nectar, 1 cup melted coconut oil, 1 cup unsweetened cacao powder, cinnamon, and vanilla extract. Once you think you have whisked enough, stir it a little longer. This will ensure all the ingredients blend well together, especially the cacao powder, which has a tendency to clump together.
  3. Pour just enough of the chocolate mixture into muffin tins to cover the bottom. Set in refrigerator for a few minutes to set. This makes the first layer of chocolate strong enough to hold the almond butter mixture.
  4. Using a teaspoon, add the almond butter mixture to the first layer of chocolate. Spread evenly, if necessary, using the backside of the teaspoon.
  5. Top immediately with remaining chocolate.
  6. Place in freezer until ready to serve.


Depending on weather, humidity, and just how much coconut oil you add to the almond butter mixture, you may end up with a paste or a thicker mixture. I have encountered both and didn’t find that it affected the taste or final outcome. If you look in these pictures, you’ll notice the smallies have a thinner, smoother almond butter paste, whereas the larger cups have a thicker, more textured finish. Both tasted delightful.