Dark Chocolate Almond Butter Cups

Dark Chocolate Almond Butter Cups are like the healthier cousin to the beloved store-bought peanut butter cups. Making them at home is easy, using a handful of wholesome ingredients like almond butter, dark chocolate and maple syrup, these chocolate cups are paleo-friendly and made without any refined sugars.

Almond Butter Cups

If you like peanut butter cups (and who doesn’t?!) you’re going to love these Almond Butter Cups. They’re a healthy version of that beloved classic chocolate treat. These chocolate cups are made with simple ingredients you likely already have on-hand and they’re so easy to make, there is basically no excuse you can’t jump in the kitchen now! Having these healthy treats on hand will surely stop any chocolate craving in its tracks.

Here’s what you need to make them:

  • Dark chocolate chips (72% or higher)
  • Coconut Oil
  • Smooth Almond Butter
  • Maple Syrup or Honey
  • Vanilla Extract
  • Coarse Sea Salt, for garnish

What type of almond butter to buy?

We prefer to use a natural style almond butter. When you buy it, it will have a layer of oil on the top. Make sure to stir that in fully before using it in this, or any, recipe. It is more drippy than the creamy version of almond butter, and easier to mix together with the sweetener and extract.

How to Melt Chocolate

Melting chocolate is really the only cooking this recipe requires. We suggest melting chocolate over a double-boiler. Most people don’t have a double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Using this method to melt the chocolate is an easy way to melt it, while making sure you don’t over cook the chocolate.

The microwave is a great way to melt chocolate, but you can easily cook the chocolate for too long in it, causing the chocolate to break. If you do use the microwave make sure to do it in very short bursts, no more than 20 seconds, and whisking in between each time.

How to Eat and Store Almond Butter Cups

These chocolate cups are best eaten when they are slightly warmed at room temperature (so the chocolate isn’t super hard), but they’re best stored in the refrigerator or freezer. 

They’ll keep in the refrigerator for up to 1 week or slightly longer. And in the freezer they’ll keep for up to 3 months. 

I like to store them in the freezer long term, and then grab out when I’m craving a healthy treat. Let it sit on a plate at room temperature for about 15 minutes and then it will be good to go!

If you like this homemade chocolate cup recipe, check out these others:

If you like this healthier treat recipe, check out these others:

Sea Salted Dark Chocolate Almond Cups

Total Time 0:00

Ingredients

Directions

  • 1. In a small bowl mix almond butter, honey, and vanilla extract, and place bowl in freezer
  • 2. Set out muffin liners (mini, large, or silicone muffin tins)
  • 3. Melt chocolate: in a pot of simmering water, place chocolate into a bowl resting on top, stir until smooth
  • 4. Drop about 1/2 a tablespoon of chocolate in the bottom of your muffin liners
  • 5. Take almond butter mixture out of the freezer and roll into balls
  • 6. Drop an almond butter ball into the center of your chocolate and slightly flatten
  • 7. Cover with remaining chocolate, sprinkle with sea salt, and place in the fridge or freezer until set
  • 8. Store in freezer for up to one week
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Cookie Bars

    There’s something about cookie bars that are just so different from your standard cookie. They are the perfect mid-day treat, party treat, or treat to frost and celebrate with!

    Everyone of my trusty taste-testers (family, friends, neighbors) have raved about these cookies. The absolute perfect texture!

    Chocolate Chip Cookie Bars

    Warm classic cookies loaded with warm chocolate chunks. Pair them with a nice tall glass of almond milk!

    Chocolate Chip Cookie Bars

    Paleo Cookie Bars
    Yields 16
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    Prep Time
    8 min
    Cook Time
    20 min
    Total Time
    28 min
    Prep Time
    8 min
    Cook Time
    20 min
    Total Time
    28 min
    Dry
    1. 1 1/2 cup blanched almond flour
    2. 1 tablespoon coconut flour
    3. 1/2 cup coconut palm sugar
    4. 1 teaspoon baking powder
    5. 1/4 teaspoon baking soda
    6. 1/2 cup chocolate chunks
    Wet
    1. 2 tablespoon palm shortening
    2. 1 teaspoon vanilla
    3. 2 eggs
    Instructions
    1. Preheat oven to 350
    2. In a mixing bowl combine dry ingredients, minus the chocolate chunks
    3. Add in the wet ingredient and mix until combined
    4. Add in the chocolate chunks
    5. Line an 8x8 baking dish with parchment paper*
    6. Pour in batter and spread evenly
    7. Bake for 20-25 minutes or until a toothpick comes out clean
    8. Let cool COMPLETELY before cutting, bars will become more dense as they cool
    Notes
    1. *If you have only a larger baking dish, line with parchment paper and spread batter on only one side of the dish, leaving the other half empty! I made a batch this way and they came out perfect.
    Lexi's Clean Kitchen https://lexiscleankitchen.com/
    Chocolate Chip Cookie BarsChocolate Chip Cookie Bars

    Learn more about living gluten free! Visit http://udisglutenfree.com/community 

    This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

     


    Paleo Cookie Bars

    Prep Time 8 min Cook Time 20 min Total Time 0:28 Yields 16

    Ingredients

      Dry

      Wet

      Directions

    • Preheat oven to 350
    • In a mixing bowl combine dry ingredients, minus the chocolate chunks
    • Add in the wet ingredient and mix until combined
    • Add in the chocolate chunks
    • Line an 8x8 baking dish with parchment paper*
    • Pour in batter and spread evenly
    • Bake for 20-25 minutes or until a toothpick comes out clean
    • Let cool COMPLETELY before cutting, bars will become more dense as they cool
    • Recipe Notes

    • *If you have only a larger baking dish, line with parchment paper and spread batter on only one side of the dish, leaving the other half empty! I made a batch this way and they came out perfect.
    • Loading nutrition data...
      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Chocolate Chip Coconut Macaroons [VIDEO]

      These Chocolate Chip Coconut Macaroons are the perfectly sweetened holiday cookie! They are so delicious, while also being gluten-free, dairy-free, and refined sugar free!

      Chocolate Chip Coconut Macaroons

      Chocolate Chip Coconut Macaroon

      Passover is one week away. Coconut macaroons are a Passover staple, but for those of you who don’t celebrate; they are probably one of my favorite light cookies anytime of the year. Sweet, light, coconut-y, and of course for me, a touch of mini chocolate chips and dipped in chocolate. Perfect. And did I mention they are super easy to make?

      Passover is a time where we get together with family, have our traditional Jewish eats (Swedish meatballs, brisket, rolled cabbage, etc.), and reflect. On Passover you eat only unleavened bread and flourless desserts. Perfect for a grain-free/gluten-free house! Minus the matzo… I make a mean Matzo Lasagna!

      Chocolate Chip Coconut Macaroons

      I love Passover because like some of other holiday’s throughout the year, my nanny (grandma) comes in from Florida. Her famous recipes are the ones that line the table year after year. I have learned so much from her as a person, and as a chef! This week you’ll find a recreation of Nanny’s Swedish Meatballs that taste just like her traditional dish; one that is so special to me. This year Passover falls smack in the beginning of the week; sadly, heading back to New York isn’t an option, but I’ll go the weekend after to enjoy the time with my family!

      Chocolate Chip Coconut Macaroons 

      Sweetened just right! I’ll take another batch…

      Watch the video here: 


      Chocolate Chip Coconut Macaroons

      Prep Time 00:05 Cook Time 00:15 Total Time 0:20 Yields 12

      Ingredients

      • 5 large egg whites
      • 1/4 cup honey
      • 2 cups unsweetened shredded coconut
      • 1 tsp vanilla extract
      • Dash fine sea salt
      • 1/4-1/3 cup chocolate chips of choice
      • Optional: 1/2 teaspoon almond extract
      • Dipping: 1/3 cup melted chocolate chips

      Directions

      • Preheat oven to 350℉.
      • In a large bowl whisk together egg whites with honey.
      • Once fluffy, add in coconut, vanilla, and sea salt and mix well to combine.
      • Add in chocolate chips.
      • Line baking sheet with baking liner or parchment paper.
      • Roll into balls (I pinch mine at the top, but you don't have to).
      • Bake for 12-15 minutes until slightly golden brown at the top.
      • Let cool and drizzle with chocolate.
      • Store in refrigerator.

      Recipe Notes

      • Servings: 12
      • Amount Per Serving: 1 (without chocolate dipping)
      • Calories: 139
      • Fat: 10g
      • Carbs: 12g
      • Protein: 2g
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Cookie Dough Cheesecake Bars

      Friends… I think you are either going to love me or hate me, for the dairy-free cheesecake addiction that I am about to instill in you. Trust me and make them! These were outrageous. My trusty taste-tester was blown away.

      Cookie Dough Cheesecake Bars

      A little side note: While I love a good treat (I’ll take a chocolate chip cookie or a brownie any day), moderation is key. These bars are made with real food and good-for-you ingredients, but they are not made to eat the entire batch! Okay, rant done. Go enjoy one or two!

      Cookie Dough Cheesecake Bars

      Cookie Dough Cheesecake Bars

       

      Cookie Dough Cheesecake Bars
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      Cheesecake crust
      1. 2 cups raw sunflower seeds, ground into flour (if you sub another nut, I can't promise the cookie dough taste)
      2. 2 tbsp grass-fed butter or coconut oil
      3. 4 tbsp pure maple syrup
      4. Dash Himalayan sea salt
      Filling
      1. 2 cups raw cashews, soaked in water overnight
      2. 2-3 tbsp coconut oil
      3. 1 tsp vanilla
      4. 2 tbsp pure maple syrup
      5. Dash himalyan sea salt
      6. 1/3 cup Enjoy Life's mini chocolate chips
      7. Optional chocolate drizzle: 1/3 cup Enjoy Life's Chocolate Chips
      Instructions
      1. 1. Soak cashews overnight in a bowl of water
      2. 2. In the morning, rinse and discard water from bowl, set aside
      Crust
      1. 3. In a food processor, add sunflower seeds and grind into flour
      2. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
      3. 5. Blend until smooth
      4. 6. Line a 7x11 glass baking dish with parchment paper
      5. 7. Spoon crust mixture and flatten evenly
      Filling
      1. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
      2. 9. blend until creamy and smooth
      3. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
      4. 11. Place in freezer for 4-6 hours
      5. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator
      Notes
      1. Serving: 15 bars
      2. Amount per serving: 1 bar
      3. Calories: 253
      4. Fat: 20g
      5. Carbs: 16
      6. Protein: 6g
      Lexi's Clean Kitchen https://lexiscleankitchen.com/

      Cookie Dough Cheesecake Bars

      Cookie Dough Cheesecake BarsWhat is your favorite cheesecake flavor?

      Cookie Dough Cheesecake Bars

      Total Time 0:00

      Ingredients

        Cheesecake crust

        Filling

        Directions

        1. 1. Soak cashews overnight in a bowl of water
        2. 2. In the morning, rinse and discard water from bowl, set aside
        3. 3. In a food processor, add sunflower seeds and grind into flour
        4. 4. Add grass-fed butter or coconut oil, maple syrup, and sea salt
        5. 5. Blend until smooth
        6. 6. Line a 7x11 glass baking dish with parchment paper
        7. 7. Spoon crust mixture and flatten evenly
        8. 8. Combine soaked cashews, coconut oil, vanilla, maple syrup, and salt in the food processor
        9. 9. blend until creamy and smooth
        10. 10. Once blended, add in chocolate chips and spread mixture evenly over crust
        11. 11. Place in freezer for 4-6 hours
        12. 12. Remove, slice into bars, drizzle with chocolate, and store in refrigerator

        Recipe Notes

      • Serving: 15 bars
      • Amount per serving: 1 bar
      • Calories: 253
      • Fat: 20g
      • Carbs: 16
      • Protein: 6g
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

        Can it be Friday yet? If you read my last Valentine’s Day post, it’s no surprise to you that I am a big Valentine’s Day fan. I obviously love to make the sweet treats that we’re going to indulge in healthy, clean, and just as delicious. This week I am busy prepping homemade gifts for the women in my family (can’t give away the surprise just yet), and definitely another batch of these beauties. 

        Chocolate Raspberry Ganache Cupcakes

        Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

        Hands down, these cupcakes make my Top Ten Favorite Recipes List. Seriously. You need to g0 make them.

        Chocolate Raspberry Ganache Cupcakes

        Other paleo chocolate recipes:

        Paleo Chocolate Cupcakes

        Double Chocolate Raspberry Filled Cupcakes with Chocolate Ganache

        Prep Time 7 min Cook Time 18 min Total Time 0:25 Yields 12

        Ingredients

        • 3/4 cup almond meal
        • 1 1/2 tablespoon unsweetened cocoa powder
        • 3 tablespoon Enjoy Life’s mini chocolate chips
        • 1/4 teaspoon baking soda
        • Pinch of salt
        • 3 eggs
        • 3 tablespoon unsweetened organic apple sauce
        • 3 tablespoon pure organic raw honey
        • 1 teaspoon vanilla extract
        • 1 carton fresh organic raspberries

        Ganache Frosting

        Directions

      • Preheat oven to 350
      • In a mixing bowl combine almond meal, cocoa powder, salt, and baking soda, mix well until smooth
      • Add in eggs, apple sauce, honey, and vanilla extract- whisk together
      • Add in chocolate chips
      • Pour into greased muffin tins (I use silicone muffin liners) halfway, place a raspberry in the center and top off with remaining batter
      • Bake on 350 for 15-20 minutes, or until a toothpick comes out clean
      • Make ganache: In a saucepan or microwave, heat chocolate chips and coconut milk and mix until combined, let sit for 5 minutes
      • Remove cupcakes and let cool on cooling rack, dip into ganache (optional: add a raspberry to the top), and let sit so the ganache cools and slightly hardens
      • Storing: Store in tupperware and for best results keep in the refrigerator
      • Recipe Notes

      • Servings: 12
      • Amount Per Serving: 1
      • Calories: 142
      • Fat: 9g
      • Carbs: 13g
      • Protein: 4g
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        There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

        I was selected by American Express to help educate consumers about how to use Membership Rewards points. As such I was paid for my services, but all gift choices selected and opinions about the gifts and American Express are my own. 

        {Dairy-Free} Mocha Hot Chocolate

        TUESDAY TREAT from Lexiscleankitchen.com‘Tis the season for warm drinks and comforting winter treats! Making your own homemade hot chocolate is so easy and everyone in your family is sure to love it. No powders filled with one too many ingredients, just simple and fresh plus the addition of a mid-day coffee… perfection. So, if you aren’t reaching for that cocktail tonight, cozy up by the fire with some homemade hot cocoa!

        Dairy-Free Mocha Hot ChocolateDairy-Free Mocha Hot Chocolate

        Dairy-Free Mocha Hot Chocolate
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        Ingredients
        1. 1 cup dark chocolate chips of choice
        2. 2-3 cups unsweetened vanilla almond milk, depending on how chocolatey you want it!
        3. 1 cup freshly brewed coffee
        4. 1 tbsp raw honey
        Dairy-Free Whipped Cream
        1. 1 can coconut milk, refrigerated at least overnight
        2. 1/2 tsp vanilla extract
        Instructions
        1. In a saucepan heat chocolate and almond milk and stir well until combined
        2. Add coffee and raw honey and stir well
        3. Pour into your mug and top with dairy-free whipped cream for an extra treat
        4. Dairy-Free Whipped Cream
        5. Remove can from fridge and turn upside down
        6. Use a can opener to open and scoop out the thick into a bowl
        7. Add vanilla extract and whip using a hand blender
        8. Taste and add more vanilla/sweetener as desired
        Lexi's Clean Kitchen https://lexiscleankitchen.com/

        Dairy-Free Mocha Hot ChocolateDo you have a favorite winter drink?