4 from 1 vote

Chocolate Almond Cup

Course Dessert
Cuisine Gluten free
Prep Time 10 minutes
Servings 8 mini-cups
Author Carolina Jantac, MS, RD, LD


  • ¼ cup honey
  • ¼ cup coconut oil
  • ¼ cup cacao powder
  • 1 tbsp. of Once Again Creamy Almond Butter


  1. Use coconut oil in liquid form, if you store it in the refrigerator you will need to slightly warm it to bring it to liquid again.
  2. Mix coconut oil and honey together first, then add in cacao powder and almond butter. Mix it well.
  3. This is the time to add some chopped nuts, dried fruits or even coconut flakes! Then pour in mini-muffin cups (silicone is best since it is super easy to remove them when ready!)
  4. Place in freezer for 20 minutes. Recipe makes 8 mini-cups. Store in freezer for up to 2 weeks.

Recipe Notes