Paleo Chocolates

Reese’s Peanut Butter Cups used to be my favorite candy to get in my halloween bag as a kid.  After making these paleo chocolates, I tried a Reese’s and noticed how artificial they tasted.  These paleo chocolates are incredible, but I must warn you they are very addicting.



  • 1/2 c cocoa or cacao powder
    • Cacao is known to have a higher antioxidant content than cocoa, but I am still researching this
  • 1/2 c melted coconut oil
  • 1/2 c almond butter
    • Can use any nut butter, but peanut butter is not paleo since it is a legume
    • I like using chunky nut butter so there’s nuts in the cups
  • 1/4 c honey
  • Pinch of salt



  • Mix all of the ingredients in a bowl or a Nutribullet
    • I stopped using the Nutribullet because it’s hard to get the chocolate out from under the blade, but they’re still awesome for smoothie making.  Click here for the 12-piece and here for the 13-piece if you’re interested in investing in one.  Right now they’re on sale!
    • Tip: Add the ingredients in the order in which they’re listed.  The peanut butter comes out of the measuring cup a lot easier after the coconut oil was in it.
  • Line a muffin tin with cupcake liners
  • Optional: put almonds inside the cupcake liners for extra crunch
  • Pour the chocolate mixture into the liners
  • Freeze for ~30 minutes
  • You can keep these in the fridge, but they will be softer
    • I like to put them in the freezer and then leave them on the counter for a few minutes before eating them, although it’s very hard to wait


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