Dark Chocolate Almond Cups

chocolate dessert recipes Aug 09, 2017

There isn’t a better combination than chocolate and peanut butter.  It’s a match made in heaven!  I set out this week to make a healthier version of the classic combo.  

I swapped out the milk chocolate for dark chocolate (which has higher antioxidants) and sweetened it up with dates (which are high in fiber and potassium).  I made my own nut butter with roasted almonds and macadamia nuts (these are really low in Omega -6 Fatty acids which is good) and little maple syrup for sweetness.  I added a bit of Pink Himalayan Sea Salt on top for that sweet/salty combination.  I definitely think these are winners!


For Chocolate:
3 oz. Dark Chocolate (88% Cocoa) Bar

3/4 Cup Medjool Dates (pitted and chopped)

1 t Vanilla


For Nut Butter:

1 Cup Raw Almonds (roasted and cooled)

1/2 Cup Macadamia Nuts

1 T Maple Syrup

Himalayan Pink Sea Salt

Directions For Nut Butter

 Roast Almonds at 350 F for 7 minutes and then let cool.
Place cooled almonds and macadamia nuts into high speed blender or food processor and grind until it becomes peanut butter consistency.  Add the maple syrup at the end to sweeten slightly.  If it’s too thick add some almond oil to thin the consistency.

Make the Chocolate:

 Using a double boiler, break up the chocolate into pieces and melt until liquid.
Using a food processor, grind the dates until they form into a ball.
Add the ground dates and the vanilla to the melted chocolate and stir until very well mixed.  It should be a wet paste consistency.


 Line mini muffin cups with paper liners.
Add a 1/2 T of chocolate paste, followed by 1 t of the nut butter, followed by another 1/2 T of chocolate paste.  Press down firmly.  Repeat until all of the chocolate paste is gone.  Sprinkle the treats with some pink himalayan sea salt and then put into the refrigerator to cool for 1 hour.