Chocolate Almond Butter Goddess Cups
These aren’t just any chocolate cups—they’re “Goddess” cups because they combine luxurious indulgence with feel-good, nourishing ingredients.
Think glow-from-within energy, elegant presentation, and the kind of treat that feels just as good to eat as it looks on your feed.
Why You’ll Love Them
- No refined sugar – Sweetened naturally with dates and a little maple syrup.
- Simple, whole ingredients – Pantry staples with a luxurious twist.
- Aesthetic appeal – Beautifully glossy, perfectly portioned, and ultra shareable.
- Better-for-you indulgence – Feels decadent but nourishing.
Timings & Servings
- Prep Time: 20 minutes
- Chill Time: 30–40 minutes
- Total Time: ~1 hour
- Servings: 12 cups
Equipment
- Silicone or paper-lined mini muffin tin (12-cup)
- Small saucepan or microwave-safe bowl
- Food processor or high-speed blender
- Rubber spatula
- Small spoon or cookie scoop
Ingredients
For the chocolate shell:
- 1 ½ cups dark chocolate chips (70% cocoa or higher)
- 1 tbsp coconut oil
For the almond butter filling:
- ¾ cup creamy almond butter (unsweetened)
- 4 Medjool dates, pitted and chopped
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of cinnamon (optional)
Topping (optional but recommended):
- Pink Himalayan salt
- Chopped roasted almonds
- Edible rose petals or cacao nibs (for a goddess-style finish)
Instructions
Step 1: Prepare the Chocolate Base
- Melt the chocolate chips and coconut oil together using a double boiler or in 30-second intervals in the microwave, stirring until smooth and glossy.
- Spoon about 1 teaspoon of melted chocolate into the bottom of each mini muffin liner.
- Gently tilt the pan or use a spoon to coat the sides, creating a shallow chocolate cup.
- Place in the freezer for 10–15 minutes to set.
Step 2: Make the Almond Butter Filling
- In a food processor, combine almond butter, dates, maple syrup, vanilla, and cinnamon (if using).
- Blend until smooth and sticky. If needed, add 1–2 tsp warm water to help it blend.
- Scoop small balls of the filling (about 1 tsp each) and press gently into flattened discs.
Step 3: Assemble the Cups
- Once the chocolate shells are firm, place an almond butter disc into each one.
- Cover with another spoonful of melted chocolate, smoothing the top.
- While the chocolate is still warm, sprinkle with pink salt, chopped nuts, or rose petals for that elegant, goddess-worthy finish.
Step 4: Chill and Serve
- Chill in the fridge or freezer for 20–30 minutes until fully set.
- Pop out and store in an airtight container in the fridge for up to a week.
Nutritional Info (Per Cup, Approximate)
- Calories: 150
- Fat: 11g
- Carbs: 10g
- Sugar: 6g (natural)
- Protein: 3g
Chocolate Almond Butter Goddess Cups
These aren’t just any chocolate cups—they’re “Goddess” cups because they combine luxurious indulgence with feel-good, nourishing ingredients.Think glow-from-within energy, elegant presentation, and the kind of treat that feels just as good to eat as it looks on your feed.
Equipment
- Silicone or paper-lined mini muffin tin (12-cup)
- Small saucepan or microwave-safe bowl
- Food processor or high-speed blender
- Rubber spatula
- Small spoon or cookie scoop
Ingredients
Ingredients
For the chocolate shell:
- 1 ½ cups dark chocolate chips 70% cocoa or higher
- 1 tbsp coconut oil
For the almond butter filling:
- ¾ cup creamy almond butter unsweetened
- 4 Medjool dates pitted and chopped
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of cinnamon optional
Topping (optional but recommended):
- Pink Himalayan salt
- Chopped roasted almonds
- Edible rose petals or cacao nibs for a goddess-style finish
Instructions
Instructions
Step 1: Prepare the Chocolate Base
- Melt the chocolate chips and coconut oil together using a double boiler or in 30-second intervals in the microwave, stirring until smooth and glossy.
- Spoon about 1 teaspoon of melted chocolate into the bottom of each mini muffin liner.
- Gently tilt the pan or use a spoon to coat the sides, creating a shallow chocolate cup.
- Place in the freezer for 10–15 minutes to set.
Step 2: Make the Almond Butter Filling
- In a food processor, combine almond butter, dates, maple syrup, vanilla, and cinnamon (if using).
- Blend until smooth and sticky. If needed, add 1–2 tsp warm water to help it blend.
- Scoop small balls of the filling (about 1 tsp each) and press gently into flattened discs.
Step 3: Assemble the Cups
- Once the chocolate shells are firm, place an almond butter disc into each one.
- Cover with another spoonful of melted chocolate, smoothing the top.
- While the chocolate is still warm, sprinkle with pink salt, chopped nuts, or rose petals for that elegant, goddess-worthy finish.
Step 4: Chill and Serve
- Chill in the fridge or freezer for 20–30 minutes until fully set.
- Pop out and store in an airtight container in the fridge for up to a week.
Notes
Why You’ll Love Them
- No refined sugar – Sweetened naturally with dates and a little maple syrup.
- Simple, whole ingredients – Pantry staples with a luxurious twist.
- Aesthetic appeal – Beautifully glossy, perfectly portioned, and ultra shareable.
- Better-for-you indulgence – Feels decadent but nourishing.
Nutrition
Calories: 150kcalCarbohydrates: 10gProtein: 3gFat: 11gSugar: 6g
Tried this recipe?Let us know how it was!
