Go Back
+ servings

Chocolate Coconut Almond Butter Cups

These chocolate coconut almond butter cups are candida friendly, gluten-free, dairy-free, sugar-free, paleo friendly AND extremely satisfying!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Chilling Time: 30 minutes
Total Time: 15 minutes
Servings: 12 cups
Calories: 151kcal
Author: Megan


For the Chocolate:

  • 1 cup cocoa powder
  • 1/2 cup coconut oil (melted)
  • 60 drops liquid stevia (or use 1 tbsp maple syrup)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

For the Filling:

  • 1/4 cup almond butter (no sugar added)
  • 2 tablespoons coconut flour
  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon coconut oil
  • liquid stevia (to taste)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt


  • Line mini muffin tins with paper liners and set aside. 
  • To make the chocolate, add melted coconut oil, vanilla, cocoa powder, salt, cinnamon and liquid stevia to a bowl. I used about 60 drops of liquid stevia but adjust to your tastes.
  • Then spoon chocolate into the mini muffin cups to just cover the bottom. Place in the freezer to set for 10-15 minutes. 
  • In the meantime, to make the filling, combine melted coconut oil, almond butter, coconut flour, shredded coconut, stevia, salt and cinnamon in a bowl. I used about 10 drops of liquid stevia for the filling, but again, adjust to your tastes.
  • Place filling in the refrigerator for 10 minutes or so to stiffen up. 
  • Then, form little balls with the filling and drop them into the muffin cups. 
  • Using the remaining chocolate, cover the filling completely. Freeze until set and ready to eat. 


Calories: 151kcal | Carbohydrates: 6g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Sodium: 53mg | Potassium: 154mg | Fiber: 3g | Calcium: 27mg | Iron: 1.2mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!