Almond Butter Cup
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 pound freshly ground almond butter
  • ½ cup organic shredded coconut
  • 2 tablespoons organic unrefined coconut oil, melted
  • 1 teaspoon organic non-alcoholic vanilla
  • ½ teaspoon Celtic Sea Salt
  • ½ teaspoon organic stevia
  • 16 ounces organic raw cacao butter
  • ½ cup organic raw cacao
  • 2 tablespoons organic cold brew coffee
  • 1 teaspoon organic non-alcoholic vanilla
  • 2 teaspoons dark chocolate stevia OR 1 teaspoon dark chocolate stevia and ⅛ cup local honey
  • ¼ teaspoon Bragg's Amino Acid's
  1. In a food processor combine all the ingredients for the almond base, mix well.
  2. Spoon a heaping tablespoon of almond butter base into muffin cup papers in a muffin pan. Tap the muffin pan on the counter to get the almond base to settle.
  1. Fill a large sauce pan with an inch deep of water. Place a heat stable bowl into the pan on top of the water.
  2. Place all of the chocolate ingredients into the bowl.
  3. Turn the stove onto med high heat. Make sure to stir the entire time. If water begins to boil turn the stove off.
  4. When chocolate has melted or has reached NO HIGHER than 115° (use a candy thermometer) remove bowl from the pan and immediately pour into a clean, dry bowl.
  5. To temper the chocolate, stir chocolate in the bowl until the chocolate is cooled down to lower than 90°.
  6. When chocolate is cooled you can now pour it into a pourable container and pour it on top of each almond base.
  7. Place into the the freezer for 3 or 4 minutes. Pull them out and add an almond on top of each cup.
  8. Put back into the freezer for 30 mins -1 hr.
Chocolate can be finicky. It's very important not to get it too hot. If it gets too hot the oils will separate from the solids and then your chocolate will only be good to use in some muffins or a cake. Keep a carful eye not to over heat. Happy chocolate making!
Recipe by Sharla Ember at