Naturally Sweetened Almond Butter Cups


If you’re new to the blog, welcome, and if you’ve been here before, welcome back! I’m thrilled that you’re here and hope you find my recipes and tips to be both delicious and inspiring. I love to create recipes for my friends and family with special dietary needs and preferences, so when my friend Alex asked me about desserts she could enjoy as a patient with Lyme Disease, I jumped at the opportunity to make something tasty! If you love the combination of chocolate and creamy nut butter you are sure to enjoy these sweet and salty cups filled with real, healthy ingredients.

Naturally sweetened and made with nutritious superfoods, these cups are just as simple to make as they are delicious. High in iron, magnesium and polyphenols (naturally occurring antioxidants that reduce inflammation and blood flow), raw cacao powder is a the nutritional powerhouse and star ingredient that creates a perfect dark chocolate shell when mixed with a few simple ingredients.  The filling itself, made out of protein-rich almond butter and naturally sweetened with coconut sugar and dates, makes a deliciously creamy center that you can even enjoy on its own. It’s that good! Did you know that dates are not only a great source of potassium, magnesium and fiber but they are also filled with antioxidants that lower inflammation? These cups are a double dose of anti-inflammatory foods that taste totally indulgent, it really doesn’t get better than this!

You’re less than an hour away from your new favorite treat, so what are you waiting for?


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Almond Butter Cup Filling: Makes 12-13 Cups   

  • 1/2 C. Medjool dates, pitted and sliced in half (approx. 6-7 Dates)
  • 1/2 C. + 1T almond butter (unsalted & unsweetened)
  • 3 T coconut flour
  • 1 T. coconut sugar (optional)
  • 1 tsp. salt
  • 3-4 T. hot water

Dark Chocolate Shell: Makes Enough for 12-13 Cups

  • 1/2 C. coconut oil (refined or virgin)
  • 2/3 C. + 1T cacao powder
  • 3 T. maple syrup
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. salt
  • flaky sea salt, for topping (optional)


  1. Place the dates into a cup of hot water and let sit for 1 minute to soften. Remove the dates from the water and add to high powered blender or food processor along with the almond butter, coconut flour, coconut sugar, salt and 3 T. of hot water. Blend for 1 minute before stopping the blender to scrape down the sides and mix with a spatula.
  2.  Place lid back on blender and continue to blend in 1 minute increments until all of the dates are broken down and the mixture is well incorporated. This should take 2-3 more minutes. If needed, add one additional tablespoon of hot water to achieve a cookie dough-like consistency.
  3. Using a spatula, remove the date mixture from the blender into a small bowl and place in the freezer for 15 minutes to stiffen.
  4. In the meantime, place 12 cupcake liners in the base of a 12 C. muffin pan and set aside. (Depending on the size of your dates, this recipe may make 13 cups. You can freehand this cup outside of a muffin pan or use an additional muffin pan to hold the cup during assembly.)
  5. To make the dark chocolate coating, place the coconut oil into a microwave safe bowl and microwave on high for 30-60 seconds until completely melted. Remove from the microwave and slowly whisk in the cacao powder until no lumps remain and then whisk in remaining ingredients until smooth.
  6. Using a Tablespoon, pour 2 tablespoons of the liquid dark chocolate into the base of each muffin liner until all 12 or 13 are complete.
  7. Remove the date mixture from the freezer and using either a heaping tablespoon or a small ice cream scoop, create small balls of the mixture and then flatten slightly between your hands until the mixture is about 1/2 inch thick. Place the flattened balls into the base of the muffin tins and press down slightly, so that the dark chocolate begins to cover the mixture. Repeat until all cups are filled.
  8. Top the all of the cups with 1 tablespoon of dark chocolate and a small pinch of flaky sea salt, if using. Place into the freezer to set for 20 minutes before enjoying.

Note: You can thaw the cups to room temperature for about 5 minutes before eating, but be sure to enjoy right afterward as they will melt! They are best kept in the refrigerator or freezer to keep the chocolate from melting all over the place.

I hope you enjoy these chocolatey treats and share with your family and friends!

If you try this recipe or have any comments, questions or notes please leave them below.



Almond Butter Cups



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