Chocolate Almond Peanut Butter Cups

We call this one our favorite go-to-freezer dessert.

March 21, 2017


Mix seeds together in a bowl and set aside. Place solid coconut oil in a bowl and place over a pan of hot water to melt. Mix almond and peanut butters together in a bowl and place over a pan of hot water to soften. Place melted coconut oil, cacao powder, and maple syrup in a bowl and combine well. Keep mixing until all granules of cacao powder are well incorporated and smooth. Taste for sweetness and add more maple syrup, if desired.

Place paper cupcake holders into cupcake tins. Put 4 teaspoons of chocolate into the bottom of paper cups. Drop 1 teaspoon nut butter mixture on top of the chocolate. Sprinkle 1 teaspoon combined seeds on top of nut butter. Lightly tap tin on kitchen counter to settle ingredients. Top each cup with 1 tablespoon of chocolate and divide the remaining chocolate between the six cups. Lightly tap down tin when finished to meld together. Place in freezer covered with plastic wrap. Eat right from the freezer, as coconut oil softens quickly at room temperature.

About this recipe

"Remember Reese’s Peanut Butter Cups? Well, life just got better. Yes, these are better in every way. They are made with dark raw cacao powder, coconut oil, and seeds, lightly sweetened—they are essentially healthy. We call this one our favorite go-to-freezer desserts. Eat soon after removing from the freezer as they melt quickly." -- from Raw-Vitalize. Photo: Mike Mendell

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  • 2 teaspoons hemp seeds
  • 2 teaspoons sunflower seeds
  • 2 teaspoons pumpkin seeds
  • 2 tablespoons each almond and peanut butter
  • 7 tablespoons solid coconut oil, melted
  • 7 tablespoons cacao powder
  • 3 tablespoons + 1 teaspoon maple syrup
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