Raw Cacao Nut Butter Cups

Recipe by Laura Grammatico



Nut Butter Mixture
  • ​2 tbsp organic, unrefined coconut oil
  • ​5 tbsp organic almond, peanut, hazelnut or cashew butter
  • 1 tablespoon vanilla or maple flavoring (or sweetener of choice)
Chocolate Mixture
  • 2 tbsp of Foods Alive Raw Cacao Powder 
  • 2 tbsp coconut oil
  • 2 tbsp almond butter
  • ​1 tbsp vanilla flavor or extract
  • ​a dash of organic pumpkin pie spice


          In separate bowls on low heat, melt the two mixtures until blended thoroughly.
          ​Line a 12 mini muffin pan with mini paper cupcake liners.
          ​First pour the cacao mixture in half way. (Should be similar to a cake batter consistency.)
          ​Freeze until solid, about 15 minutes.

          ​Then pour the nut butter mixture in to the top. (​Should be similar to a cake batter.)
          ​Freeze until solid, another 15 minutes.
          Remove cups with liners still on and place on a plate.
          Spread a little almond butter on and top with fresh berries or chopped nuts.

          ​Keep refrigerated as coconut oil will melt. ​Remove just before serving.