This favorite treat just so happens to be GAPS — but we were eating them before GAPS, and we’re still eating them after GAPS. So call them whatever you’d like, but definitely make them!
They’re practically raw because we heat the coconut oil only to the point that it melts (86 degrees Fahrenheit) and we use raw honey. However, if you use roasted almond butter or roasted peanut butter, as I do, that part isn’t raw. Still… practically raw. 🙂
My husband declared that he wanted to have these on hand every day. And, in fact, he makes them himself when we get low. Instead of paper liners, we make it even easier by putting a chocolate layer in the bottom of a parchment paper lined square baking pan, and then smoothing the nut butter layer on top of that. Then chill and cut into squares.
Chocolate Peanut Butter (or Almond Butter) Cups Recipe
Make these with a chocolate layer on top and bottom, or with a chocolate layer just on the bottom. If you do the former, you'll yield about 1-1/2 dozen cups and have extra nut butter filling; if the latter, 3 dozen cups and no nut butter layer mixture leftover. Adapted from this recipe at Avivah's blog.
1-1/2 to 3 dozen paper mini-muffin liners — OR — 8-inch square pan lined with parchment paper
Ingredients
Chocolate Layer(s)
- 1/2 cup coconut oil
- 1 cup raw cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup raw honey
Nut Butter Layer
- 3/4 cup roasted natural almond butter or peanut butter
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil
Instructions
Chocolate layer
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Melt the coconut oil over low heat until just barely melted (do NOT let it get hot!).
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Remove the pan from the stove and put on a hot pad on the counter.
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Add the other ingredients and mix until smooth.
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If you plan to put a chocolate layer on top of your cups, spoon half of this into 1-1/2 dozen mini-muffin liners or the bottom of an 8-inch square pan.
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Cover the remaining to keep warm while you make the almond butter layer.
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If you don't want to put a chocolate layer on top, then spoon all of the mixture into 3 dozen mini-muffin liners.
Nut butter layer
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Melt the coconut oil over low heat until just barely melted.
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Remove the pan from the stove and put on a hot pad on the counter.
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Add the other ingredients.
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Stir until smooth.
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Spoon into the mini muffin liners on top of the chocolate layer.
Optional
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Add another chocolate layer.
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Spoon the remaining chocolate sauce over the nut butter layer.
Refrigerate
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Refrigerate for 30 to 45 minutes to harden, then serve.
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Keep refrigerated.
Recipe Notes
If the chocolate "seizes" and is like a paste with coconut oil oozing out (instead of smooth and pourable), let cool, then gently rewarm while stirring and adding a teaspoon of coconut oil at a time. This doesn't always work.
Another thing you can do is let it cool completely, then blend in the blender until smooth. This also doesn't always work. It is best just not to let the coconut oil get hot when melting it.
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I made something similar to this, but used peanut butter ice cream and chocolate cake. did this for my kids birthday party, gaps friendly, and everyone loved them!!
Mary, that sounds so yummy! Thanks for sharing. 🙂
Ah! Wardeh! I’ve made these before and they are soo good! And incredibly easy! I like to make them with coconut oil also, so they’re black (chocolate) on the bottom, nut butter in the middle, and white (coconut oil + coconut cream + vanilla) on top! It’s a great way to eat some coconut oil. I wish I could try your version 🙂 YUM
Meagan — What a good idea to make a white layer on top. I’m gonna try that. FOR SURE. 🙂
Do you have any nutritional breakdown on this? I would be interested in calories and fat content.
Oh yum, Wardeh! Thank you so much for sharing this yummy-looking treat! I recently started making my own pb, since I can get the nuts from Azure! Now, if I could just get hubbie to make some of these… 🙂
Can you substitute another sweetener instead of the honey? Would maple syrup work?
Hi Sandy,
Yes, maple syrup should substitute just fine.
Millie
GNOWFGLINS Support Team
Wardeh….you must be my new best friend.
Wondering if this should be 1/2c vs 1c cocoa? I just made these & they’re extremely thick. I’ve worked with melting choc & coconut oil for a long time.
I had the same problem. Are the measurements off in the recipe?
Oh, this sounds fabulous!!! Do you think sunbutter would substitute well for the nut butters? We have nut allergies, amongst other allergies, so I’m always looking for fun faux nut treats.
Hi Jessica,
I’ve read other recipes that used sunbutter but have not tried it. I think it would work. Enjoy 🙂
Millie
GNOWFGLINS Support Team
I’ve made things like these before (and plan to make these soon) and I use silicone baking cups and they work perfectly without mess or waste. Just thought that might help someone. They also work great as a safe non stick alternative to baking.
I know it’s been awhile since this was posted. But I wanted to say I have made these and they are still one of my favorites! But, also, I make just the chocolate portion of the recipe and either make just chocolate bars with it or as a base for other candy. Today I am making it and putting pomegranates on top of the chocolate before chilling. Like a chocolate and pomegranate bark! So excited!!
These do look delicious, I think I might be making these this evening.
Wardee, I think I mentioned before that I make the chocolate layer often and add fruit or nuts on top.
Today I made the chocolate layer and added in 1/2 cup of coconut butter, an extra tablespoon or so of honey and extra teaspoon of vanilla. Mixed it all together and spread it in my 8×8 glass dish. I put it in the fridge until firm and OH MY GOODNESS!!! It’s like chocolate fudge…the richest, best chocolate fudge ever!!
wait I thought cocoa powder was a no no on gaps. I know I wanted to do something with cocoanut oil and honey. if chocolate is allowed on gaps I have a recipe Idea for you to play with I have/had a family member who was a big german chocolate fan I realized i could mimic the frosting very well with a medjool dates and cocoanut oil and shredded cocoanut pair that with some sort of flourless cake or brownie and someone out there is going to be very happy.
Hi Wardee, Just made this recipe for the first time. It sure didn’t come out like it should have BUT I was trying to do too many things at once. Will take my time the next time. Looking forward to sampling.
Cocoa powder is NOT GAPS legal. You should remove the claim that these are GAPS snacks.
Hi Karina,
We go by this statement from Dr. Natasha Campbell-McBride on her FAQs page:
“When can cocoa be introduced?”
“Cocoa is SCD illegal. However, I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone. Find pure organic cocoa powder. Mixing the powder with some honey and sour cream makes a delicious dessert, and you can add it to your homemade ice cream or cakes. After trying it for the first time, observe your patient for any reactions. Cocoa is very rich in magnesium and some essential amino acids and, unless your digestive system is not ready for it, there is no need to avoid it.”
~Danielle, TCS Customer Success Team
Hi Karina,
is chocolate allowed in Full Gaps? I can’t find it in the book.
Hi Karina,
I found chocolate on the list ”to avoid”
Hi, Astrid.
We go by this statement from Dr. Natasha Campbell-McBride on her FAQs page:
“When can cocoa be introduced?”
“Cocoa is SCD illegal. However, I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone. Find pure organic cocoa powder. Mixing the powder with some honey and sour cream makes a delicious dessert, and you can add it to your homemade ice cream or cakes. After trying it for the first time, observe your patient for any reactions. Cocoa is very rich in magnesium and some essential amino acids and, unless your digestive system is not ready for it, there is no need to avoid it.”
~Danielle, TCS Customer Succeess Team
Hello. Can I use cacao powder instead of cocoa powder?
Thanks,