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Raw Chocolate Almond Mini Cups

By March 10, 2013October 28th, 2015Desserts and Sweets, Nutrition Information, Raw, Recipes, Snacks


Chocolate Almond CupsHere is one of my favorite recipes. This is a healthy treat.  It is made with coconut oil that is made up of medium chain fatty acids which help you burn fat.  Coconut oil also great for your your brain. Your brain needs good fat. Coconut oil is one of the only foods with lauric acid which is found in breast milk.  It is good for your immune system and is anti-fungal.  Coconut oil also supports your mitochondria to give you energy.  Almonds are a great blood sugar stabilizer, high in protein and fiber. Cacao is high in magnesium, fiber and antioxidants. It only take 5 minutes to make and 15 minutes to chill.    This is a Gluten Free, Diary Free, Vegan and Paleo treat.  It only take 5 minutes to make and 15 minutes to chill.

Raw Chocolate Almond Mini Cups

Gluten Free, Dairy Free, Vegan, Paleo, Raw

12-16 servings                                                                PRINT RECIPE

6 Tb raw organic cacao powder
6Tb organic coconut oil
3 Tb raw almonds chopped
1/2 tsp vanilla extract
6 tsp coconut sugar
8-10 drops Stevia (to taste)

  • In a small pan, combine cacao powder and coconut oil over very low heat. Stir occasionally until mixture is completely liquefied.
  • Add coconut sugar and stir until dissolved.
  • Remove from heat and stir in, almonds, vanilla and stevia.
  • Pour mixture into paper mini muffin liners
  • Transfer to freezer or refrigerator to set (about 15 minutes in freezer, 30 minutes in refrigerator).
  • Store them in airtight container in freezer or refrigerator.
  • Enjoy!

A few more things…
*** Use walnuts other nuts of your choice instead of the almonds
*** For more protein use 1 1/2 Tb of hemp seeds and 1 1/2 Tb of almonds instead of 3 Tb of almonds





  • Waxela says:

    I get such intense chocolate cravings sometimes, this looks like the perfect remedy! I love how simple they are to make and I have all of the ingredients on hand. Thanks!

  • Cynthia says:

    Ingrid – I love your video. I’m going to make this recipe – looks wonderful. Cynthia

    • Ingrid says:

      You will be amazed how easy they are to make. They don’t even spike your blood sugar since they have the coconut oil to balance the coconut sugar. Yeah!

  • Linda says:

    Hi there, love your videos! As a nutritionist, what would you recommend to use as an alternative to the coconut oli in this recipe?

    My son is allergic to coconut oil (and coconut milk). He broke out with eczema when he was 3-mths old after I rubbed it all over his body. Never touched the stuff again since I was nursing him as well at that time. He is now 3 1/2 yrs old. Two mths ago I cooked brown rice with coconut milk and it broke him out with eczema the worst I’ve ever seen! <— second time he contacted the stuff! However, he occasionally drinks coconut water just fine with no reaction to it; go figure!!! So, what other alternatives are there?

    Also, what is the difference between coconut oil/coconut milk Vs coconut water?

    Thanks for all of your videos! I am kinda new to eating whole foods! 🙂

    • Ingrid says:

      Hi Linda,
      I am sorry your son is so alllergic. This dish will not work without the coconut. It needs it to become solid. He must be allergic to the fats in the coconut since he does not react to the coconut water, there are no fats in the water. I will think about a raw dessert without coconut oil for a future post. Thanks for liking my videos, I love making them. It is great for you and your son to be adding more whole foods into your diet. Health begins in the kitchen.

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