Let’s not beat around the bush…
Chocolate is A.M.A.Z.I.N.G
It tastes good. It makes most of us feel good if even for a few seconds and seriously we’ve never heard anyone said “ya know I’m having a great day and this chocolate I’m about to stuff in my face is going to turn my great day into a crappy day so I better not eat it“
The only problem with most chocolate is it’s really shitty. Overly processed, with “how the hell do you pronounce these” chemicals added to it and enough sugar to send anyone on a binge and into a cycle of not being able to put down that 15th reece’s pieces peanut butter cup…
Following a paleo food foundation (or at least trying to the best of our ability) doesn’t mean we thumb our noses at chocolate. Fuck, we love chocolate. And there in lies the problem: because we love it so much we have to be very (very very) careful in our consumption.
In fact, we have to be very cautious in our consumption of anything containing any kind of “sweet tooth” factor. We don’t just take something we like, find the paleo version and then proclaim “IT’S PALEO THEREFORE WE WILL NOM OUR FACES OFF AND NOT WORRY”.
So when we do make things like the following Chocolate Almond Butter Cups and Chocolate Coconut Butter Cups, we do so knowing we have to be very vigilant to make that shit last and not turn it into a replacement for say something healthier like oh we don’t know…vegetables or something.
Okay so listen, make these. Don’t go buy crappy cheap chocolate. Work for that shit. Roll up your sleeves, create in your kitchen and enjoy the hell out of knowing you’re taking another step away from the processed foods and taking a little more control of your food.
Paleo Chocolate Cups (Almond Butter / Coconut Butter)
The amounts listed made 6 large cupcake wrapper sized portions. Adjust accordingly if you want more or less or smaller sized amounts!
12oz Dark Chocolate (preferably 70% or higher)
Almond Butter Filling:
- 1/4 c Almond Butter (or any nut butter really) and if you want to make your own you can go HERE.
- 1 Tbsp honey (though you can omit this if you prefer a less sweeter cup)
- 1/4 tsp vanilla extract (again this is a preference not a requirement)
- Sea Salt for garish.
Directions for Almond Butter Filling: Mix that shit together until smooth
Coconut Butter Filling:
- 1/2 cup unsweetened shredded coconut
- 1 Tablespoon melted coconut oil
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
Directions for Coconut Butter Filling:
In food processor or high speed blender mix ingredients until you get a sticky (delicious) mess of smooth coconut…It might take a few minutes and you’re gonna have to scrap the sides but that’s why we roll of our sleeves and put some work into it!
Now putting it all together…
Melt 1/2 your chocolate either in the microwave on high (but keep a close eye that you don’t burn the chocolate goodness), or in a double boiler contraption. We go for the double broiler method (bowl in a saucer on the stove top on low).
When melted, place approximately 1 Tablespoon of chocolate in the bottom of each wrapper and smooth out with the back of a spoon so that you create a “cup” like shape (meaning a bottom and sides). Tedious but damn if you don’t feel like a BOSS in the kitchen with your master chef skills!
Refrigerate until hardened (about 5 – 10 minutes)
Portion out Coconut Butter and Almond Butter into chocolate cups and flatten (make sure you leave a little wiggle room on the sides for the chocolate topping).
Melt the other half of your chocolate and again place approximately 1 Tablespoon of chocolate over filling to seal. If you’re using a cupcake pan you can lightly bang it on the counter to help with the process. If not using a cupcake pan you can smooth it out with the back of a spoon.
Garnish coconut cups with shredded coconut. Garnish Almond Cups with a touch of coarse sea salt.
Refrigerate until hardened (again about 5 – 10 minutes).
~Now that’s good eatin’ Folks!