Coconut oil almond butter cups

Coconut oil almond butter cups

Coconut oil makes a great base for making your own raw chocolate and creates a really delicious, smooth, truffle like consistency. These almond butter cups are really quick and simple to make and are a perfect little treat if you fancy something sweet after dinner. Seeing as Valentines day is also approaching, we’ve given these a little twist and added in some pomegranate seeds too, for a little splash of pink!





3 tbsp Coco Zumi coconut oil

4 tbsp cacao powder

4 tbsp agave/maple syrup

Almond butter

Pomegranate seeds



Line a tray with cupcake cases- the silicone ones work really well for this.

Melt the coconut oil until liquified, then stir in the cacao powder and sweetener of choice.

Pour a little of the mixture into the base of your cupcake cases and place them in the freezer for about 10 minutes to set.

Add a tsp of almond butter to each cup and top with another layer of the chocolate. Sprinkle each cup with some pomegranate seeds and leave these in the freezer for an hour to set.