Joyous Health Recipes Food
Joyous Health Wellbeing Well-Being
Joyous Health Beauty Beauty
Joyous Health Family Family
Previous Episodes 

Chocolate Almond Butter Cups

These chocolate almond butter cups are dangerously good! It's so hard to only eat one, but they are made with truly wholesome nourishing ingredients, so treat yourself!
Apr 6, 2023 | Joy McCarthy

These absolutely delectable chocolate almond butter cups are sure to become a favourite! They are so simple to make because of minimal ingredients and few steps. You'll be enjoying them in no time at all!

ingredients for almond butter chocolate cups

The raspberry in the middle is a nice tart surprise. You could certainly use jam, but I wanted to keep them refined-sugar-free. I used Lily's brand of chocolate chips which are also sugar-free. You can use any nut butter you have on hand. I've made them with PB before and they were a family fave but I usually stick with almond butter.


choclate almond butter cups

This recipe is...

  • Gluten-free and grain-free
  • Paleo-friendly and vegan
  • Kid-approved and a crowd pleaser
  • Packed with satiating and blood sugar balancing healthy fats and fibre

chocolate almond butter cups

This recipe makes 14 chocolate almond butter cups, but you could easily double the recipe if you're serving a big crowd or you want to have plenty to keep in the freezer for a quick and healthy snack or dessert.

melted chocolate

Vienna loves helping me make these but I think that's only because she wants to lick all the melted chocolate off the wooden spoon!

Vienna melting chocolate


Here's the recipe.

choclate almond butter cups

Rate Recipe • 
Sign in or create an account to rate this recipe
Select Stars → 
  • 1 1/2 cups almond flour
  • 1/2 cup nut butter, I like roasted almond butter or PB
  • 1/3 cup maple syrup
  • 1 pint raspberries
  • 1/2 cup chocolate chips
  • 1 tbsp coconut oil
  1. Preheat oven to 350F (180C). In a small bowl, combine almond flour, nut butter and maple syrup. Grease a mini muffin tin with coconut oil.
  2. Scoop out batter and roll each into a 1.5 inch ball. Place in a mini muffin tin and slightly flatten with hands or the back of a flat measuring spoon.
  3. Bake for 10-12 minutes. Do not overbake. Remove from oven and using the back of a measuring spoon or your thumb, put a imprint on to each cookie while they are still hot but be careful now to burn yourself. This is where the raspberry will go. Place one raspberry in each cup.
  4. In a double boiler or a small pot on low temperature, melt chocolate and coconut oil.
  5. Evenly divide melted chocolate amongst all cups. Pour over top. Refrigerate until chocolate is solid. Remove from fridge and carefully scoop out each cup. Enjoy right away or place in a container and keep refrigerated until eating.


Makes 14 cups

Chocolate almond butter cups

These freeze really well but definitely store them in the fridge to help keep the chocolate firm.


Joy xo

Jane   •   April 8, 2023

Just made these as an additional Easter treat. They smell super yummy: excited to try them.

Joy McCarthy   •   April 10, 2023

Jane M.   •   April 10, 2023

We all did, thank you


Arna   •   April 12, 2023

OMG! Thank you - they're the best! I've made them three times in the last two weeks! I've made them with Almond butter, PB and a mix of my own nut/seed butter - all delish!

Joy McCarthy   •   April 13, 2023

Sharon   •   April 14, 2023

I do not use coconut oil. Too much saturated fat. Do you know of a substitute....can you use olive oil?

Joy McCarthy   •   April 18, 2023
Sharon   •   April 18, 2023
Joy McCarthy   •   April 22, 2023

Jan   •   April 16, 2023

Wow, that looks so easy. Will have to find some time this week to make and enjoy!

Joy McCarthy   •   April 18, 2023

Laura   •   April 27, 2023

Do you recommend this recipe for pre diabetics?

Joy McCarthy   •   April 28, 2023

Amanda   •   May 9, 2023

These are amazing and everyone who I shared them with loved them! Freezing a batch to pull out and for the kids lunches (they are homeschooled). No allergies to be concerned about! Thanks so much for the recipe Joy!!

Joy McCarthy   •   May 15, 2023

Chantal   •   February 9, 2024

Has anyone made these with frozen raspberries? Or too liquidy?

Joy McCarthy   •   February 9, 2024

Elaine   •   February 15, 2024

Could you use coconut flour in place of almond flour. I have an abundance of coconut flour and am looking for yummy recipes to use it up.

Joy McCarthy   •   February 15, 2024
Elaine   •   February 16, 2024
Joy McCarthy   •   February 17, 2024

Post Comment

Welcome to thoughtful, organic beauty

Hello Joyous is an organic, plant-based, sustainable beauty brand here to bring more joy to your day.