Almond Butter Cups

Processed with VSCOcam with t1 preset

Yum yum towns!

These are so easy even a caveman can do it! Sorry, old joke…

Seriously, though, these are my go-to for any dessert cravings…which I have often.

Right now I’m doing Insanity all the way through (normally I get into it for a few days and quit..oops).

Anyway, doing Insanity is prepping me before training season starts and I am loving it! The one thing I don’t love, though, is being hungry 24-7. For those that know me well, you know that when I get to these states I often end up eating things that my body can’t digest and then end up in pain. Last night I ate a cookie for dinner with Kombucha…seriously? Anyway, with this hunger I am craving dessert way more than necessary, so I decided to make these for a slightly healthier option. Good choice! They’re delicious! My husband has even taken a few from my stash, so they must be good…right?


  • 1 bag of dark chocolate chunks (try and get at least 70% chocolate)
  • 1/2 almond butter
  • sea salt
  • mini muffin cups

1. Use a double boiler (or a microwave if that floats your boat) to melt the chocolate. It should be smooth and shiny.
2. Pour about a tsp of chocolate into the muffin cups. Coat the sides of the muffin cups with the chocolate as well (I didn’t do that for this batch, but it’s a good idea!).
3. Stick in the freezer to set. This will only take a few minutes.
4. Remove the cups from the freezer and add a dollop of almond butter. Pour chocolate on top and coat with sea salt.
5. Freeze over night to completely set.

**Tip: I keep mine in the freezer, but they get really hard, so before you eat I might leave on the counter or keep in the refrigerator. Just a thought so you don’t break your teeth! Happy chocolate making!

PS. this is my new favorite spot in our apartment. Look at that Seattle sun coming in!
Processed with VSCOcam with f2 preset

Leave a Reply

Your email address will not be published. Required fields are marked *