Chocolate Almond Butter Berry Cups topped with sea salt - no added sugar, no bake, dairy free, gluten free, paleo, raw, vegan, vegetarian | fromcatstocooking.com
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5 from 1 vote

Chocolate Almond Butter Berry Cups

These no bake Chocolate Almond Butter Berry Cups topped with sea salt are dairy free, gluten free, paleo, raw, vegetarian and vegan!
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: Paleo
Servings: 12
Author: Isabel Eats

Ingredients

  • 1 1/4 cup semi-sweet chocolate
  • 1/4 cup almond butter
  • 1 tbsp + 1tsp dried blueberries
  • 1 tsp dried cranberries
  • sea salt

Instructions

  • Line a mini muffin pan with 12 muffin liners.
  • Pour chocolate chunks into a microwave-safe bowl.
  • Heat chocolate in microwave in 40 second intervals, stirring in between each interval, until the chocolate is fully melted and smooth.
  • Pour a spoonful of melted chocolate into each muffin liner, making sure that the bottom of each liner is fully covered.
  • Place the muffin pan in the freezer for 5 minutes.
  • Add 1 tsp of almond butter into each cup.
  • Add the dried fruit on top of the almond butter - about 4 dried blueberries and 1 dried cranberry per cup.
  • Reheat the remaining chocolate in the microwave in 40 second intervals until it is fully melted and smooth.
  • Top each cup with enough melted chocolate to fully cover the almond butter and dried fruit.
  • Top each cup with a pinch of sea salt.
  • Place the muffin pan in freezer for 10 minutes.
  • Remove from the freezer and enjoy!

Notes

The cups can be stored in the fridge for up to two weeks.