Guilt free chill-it nut butter cups. All raw, vegan and gluten free, meet your new best friend

Nothing can make a post more popular than chocolate! And what’s better than tasty chocolate that you can make yourself, eat from the freezer and do so guilt free? Yes my love, welcome to my train, this is how I roll, you can have your chocolate, eat it AND feel good about it.

Now don’t get silly and eat 10 of these a day. Everything. in moderation my love, but this is moderation that feels good.

First you will need 1 batch of raw chocolate, you can find that recipe here.

Simple ingredients that make you feel good

Simple ingredients that make you feel good

Now gather your chocolate molds or baking cups. Know that raw chocolate is more intense than the waxy stuff you buy, so you will want to make them smaller or make then to slice and share. Personally I like using silicone chocolate molds, they come out with clean lines and no paper cups, aka trees, are involved! The first time I made these I couldn’t find my molds, so I did use paper baking cups, I like the crinkle they leave but I also loved the smooth walls of the smaller cups I made in the mold. Experiment, use what you have, it tastes good either way.

Now all you need to make the filling is a bowl to put the ingredients in, and fork to mix them.

1 batch raw chocolate, warm and silky, see here
 cup organic unsweetened nut butter of choice. peanut, almond and cashew work well
2 tbsp coconut palm syrup, or liquid sweetener of choice (sweetens and binds so you need liquid)
1 tbsp coconut palm crystals, ground to fine powder * optional, adds texture
1/4 tsp Himalayan pink salt, or sea salt of choice
1/2 tsp almond extract, *optional
2 tbsp melted coconut oil



Different chocolates in the same mold and with the same base recipe. Walnut almond divine bites recipe coming soon

  1. This is probably much simpler than you might expect, not to mention a lot of fun. Gather your (very dry) chocolate molds and a spoon. Take about 2/3 tsp of chocolate (it really depends on your mold., you want to fill about 1/3 of the bottom to start, and spoon it into the bottom of each mold. Continue filling the molds no more than 1/3 full, one batch should make 16-20 cups but as I said, it all depends how big each cup is. Remember you need chocolate to close the cup up after you put in the filling, so don’t use the whole batch here or you will be whipping up a new one (good job it’s simple).
  2. Take your (very clean and dry) index finger and gently swirl the chocolate up the sides of the mold. You need a thin but consistent layer, this is the “wall” of the cup and will keep the nut butter filling in. You can always go back and swirl the sides a second time.if you want to build up the wall. Place molds in freezer for 5 minutes to set while you make your nut filling.
    Note: if your chocolate mix is getting stiff place it in a heat proof dish and put over a pan of simmering water to loosen it, make sure the bowl with the mix is in wider than the pan so water bubbles do not seize your chocolate.
  3. To make the filling combine the nut butter, liquid sweetener, vanilla extract, salt, coconut oil, and sugar granules together in a bowl and mix with a fork to combine and make smooth.
  4. Spoon a small amount of mixture into each cup, leaving room to top the cup off with chocolate once the filling is set. Place filled cups back in the freezer and clean up the counter, all you need now id the remaining chocolate, perfect time to clean up the dishes so far,
  5. After 5 minutes take the cups out of the freezer and spoon a small amount of chocolate onto the top to seal the cup. Place back in the freezer to set fully. Once set, take molds out of the molds and place in a glass container in the freezer. Eat straight from the freezer for the a cup that snaps or leave at room temperature for 2-3 minutes, it doesn’t tale long for the chocolate to loosen and start melting, this is why we store it in the fridge and don’t travel with it unless we have the cooler.

And that my dear is how you make your very own guilt free, all raw, all vegan totally delicious nut butter cups. Keep them chilled, and if they get warm and floppy, no worries, just pop them back in the freezer. Make a double batch and share, they last well in the freezer depending how long you can resist eating them.

Now it’s your turn, what candy or treat do you miss and want to recreate? How can you have it and feel good about it? After all life without chocolate is no life at all. Here’s to the “you-can-have-your-chocolate-and-eat-it-and feel-good-about-it” train, all aboard, we are chocolate heaven bound.

I hope you enjoy this one as much as I enjoyed making it to share with you. In the process of putting this post together I gave away more than 60 different chocolates, not only did I have some very happy people around me, it makes my heart so very happy to share food. What makes your heart happy? I would love to know.

Sending you love and chocolate

Sat nam