Sugar-Free Chocolate Cayenne Almond Butter Cups (Whole30, Paleo)

The month of love is upon us and I am currently on Whole30, so naturally I had to get experimental and find a way to still fit some chocolate into my plan :) I have forever and always been a lover of dark chocolate… really dark chocolate… so I was excited to take on the challenge of finding a way to make a little treat with 100% baking chocolate. Yes, you read that right. Entirely unsweetened baking chocolate.

If you do not happen to be on Whole30 and are thinking, “Girlllllll, you’re crazy! Chocolate with no sugar?!” you can definitely make this same recipe with a semi-sweet baking chocolate. These are so dang simple and you can have fun playing around with the kind of nut butter you use in them. This idea really began with me dipping chunks of 100% baking chocolate into cashew butter and then deciding to fancy it up a bit ;)

Speaking of the month of love, have you taken a moment this month to express your love to those you care about most? Many of us get wrapped up in thinking about Valentine’s Day as a holiday solely to be experienced with a significant other, but what about expressing love to your friends, family and most importantly… yourself. Take some time for yourself this month, step into the kitchen and whip up some healthy treats for you and the people you love most <3

Sugar-Free Chocolate Cayenne Almond Butter Cups

There isn’t a stitch of sugar to be found in these goodies, yet they are oh so indulgent and delectable! (Whole30, Paleo)

Course: Dessert
Servings: 9 cups
Ingredients
  • 1 cup shaved 100% dark baking chocolate (you could use semi-sweet if you want a little sweetness)
  • 2 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 3 Tbsp almond butter
Instructions
  1. Melt down the baking chocolate and coconut oil over a double boiler. 

  2. Add in the cinnamon and cayenne pepper and stir until completely melted.

  3. Line a muffin tin with 9 parchment cups.

  4. Fill the bottom of each cup with 1 tablespoon melted chocolate, then place in the freezer for 5 min.

  5. Dollop each cup with 1 teaspoon almond butter and spread it across the bottom of the cup.

  6. Top the almond butter with another tablespoon of melted chocolate, then place in the freezer for another 5-10 min.

  7. Store in the refrigerator for the perfect little after-dinner treat or mid-day chocolate boost!

If you love this recipe and want more chocolatey goodness that is dairy, gluten and refined sugar free, check out the recipe for these Brownie Batter Balls!