Dark Chocolate Almond Butter Cups



150g Good Quality Dark Chocolate (I love Montezuma's 100% dark chocolate but it's incredibly bitter)

3 Tsp Coconut Oil

1/2 Tsp Almond Butter / cup

Dash Sea Salt


Makes | 8 Large Cups


  1. Roughly cut chocolate, until approximately size of chocolate chips.

  2. Place in a microwaveable safe bowl with coconut oil.

  3. Heat for 30 second intervals until chocolate is melted, smooth and running freely. (There will most likely be a sheen from the coconut oil sitting on top - this is normal!)

  4. Either on a muffin tin or baking tray, spread out muffin cases evenly making sure bottoms are flat.

  5. Pour 1 to 1 ½  tablespoons of melted chocolate into each muffin case, ensuring the base is fully covered.

  6. Place tray in freezer for 15 minutes. (The coconut oil means they’ll freeze much more quickly than you think!)

  7. After 15 minutes, check cups and if frozen, take out and place on the side.

  8. Spoon 1/2 teaspoon almond butter onto the centre of each cup. Try and keep it from flowing too closely to the edges. If the almond butter is spreading to the edges, lessen the amount slightly.

  9. Once almond butter has been added to every cup, pour 1 tablespoon of the remaining melted chocolate over each one, ensuring that the almond butter is fully covered.

  10. Sprinkle sea salt on top and place in freezer for 30 - 40 minutes.

  11. Once frozen, peel away the muffin cases and enjoy! Or move to a freezer friendly container and save for a rainy day.