Friday Foodie: Chocolate Nut Butter Cups

by Polly N on August 23, 2013


Chocolate Nutbutter Cups                


Makes 8 GF, DF, VGN 15mins

Raw Chocolate

  • ½ cup melted coconut oil
  • ½ cup raw cacao powder
  • 2.5 tbs maple syrup
  • A pinch of sea salt flakes
  • Sea salt flakes or cacao nibs for topping.
  • 2Tbs Superfoods (optional) – See Tips

Nutbutter Filling

¼ cup nut butter (or sunflower seed butter if allergic)


  1. In a bowl, whisk through the cacao and salt through the melted coconut oil and maple syrup so no clumps are present.
  2. Pour 1tsp of chocolate mixture into mini muffin cases/chocolate molds and place in freezer for 5 minutes or until firm.
  3. Remove from freezer and spoon on ½ tsp. nubutter into the center of each chocolate, place back into freezer if nutbutter is runny.
  4. Top each chocolate with 1 tbs. of chocolate mixture and leave to set in fridge or freezer for at least 30 minutes.


  • Top with sea salt or cacao nibs if desired.
  • Add 2tbs of superfoods to the chocolate mix before freezing to boost nutritional benefits; we recommend mesquite, lucuma, açai or maca for this recipe.
  • These are raw; so serve immediately or store in an airtight container in the fridge. Double the quantities to make into larger cups.



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