Ingredients
Equipment
Method
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.
Nutrition
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.
