Chocolate Almond Butter Cups (Paleo)
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Chocolate Almond Butter Cups (Paleo) – a sweet treat made with dark chocolate and almond butter for a healthier twist on a Reese’s cup! Sweet, delicious, and guilt free!
It’s safe to say that while on this last round of Whole30, I missed chocolate. And peanut butter. So one of the first things I made after the 30 days were these Chocolate Almond Butter Cups. OMG did they hit the spot! After 30 days of no sugar, they were just the right amount of sweet without feeling too rich and heavy.
Made with dark chocolate (vegan chips can be used for 100% Paleo), pure almond butter, and just a bit of raw honey for sweetness, these little cups are guilt free! My husband even said he preferred these to a Reese’s! What??!? Okay, coming from him (a self professed lover of Little Debbies), this was quite a statement. But after 30 days of no sugar, his taste buds shifted. I told you Whole30 was life changing!
One of my biggest takeaways from this round of Whole30 was identifying my unhealthy relationship with sugar. I honestly never described myself as having a huge sweet tooth (hello, denial), but I craved it more than anything throughout those 30 days! As part of my new found food freedom, I am learning to allow myself a small sweet treat now and then without losing total control. Believe me, one of these Chocolate Almond Butter Cups goes a long way to curb those cravings! By retraining my body and taste buds to live without refined sugar, I now feel satisfied with just a few bites.
Have you found your Food Freedom after Whole30? Melissa Hartwig (author and creator of Whole30) defines true “food freedom” as being in control of the food you eat, instead of food controlling you. Although I’m still a work in progress, I would describe my food freedom as eating a mostly Paleo, whole food diet with occasional indulgences. What does your Food Freedom look like?
Paleo Chocolate Almond Butter Cups
- Combine almond butter, honey, and coconut flour in a small bowl. Mix well. Place in the freezer for a few minutes.
- Line a mini muffin tin with paper liners. Melt chocolate chips and coconut oil in microwave in 30 second bursts. Stir until completely melted and smooth. Place 1 teaspoon of chocolate into the bottom of each cup.
- Remove almond butter mixture from freezer. Scoop about a teaspoon size of almond butter mixture, form into a ball, then flatten. Place each flattened ball on top of the chocolate in cups.
- Pour additional chocolate over top of each cup. Refrigerate until firm.
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