Rich Chocolate Almond Butter Hearts That Will Blow Your Mind

Rich Chocolate Almond Butter Hearts That Will Blow Your Mind


Chocolate almond butter cups are a classic combination of nuts and chocolate that make up many of the best selling candy bars. Since this flavor combination is so delicious, we’ve created this chocolate almond butter cup as a cleaner alternative and we think it’s the perfect Valentine’s Day choice. Adding a scoop of Chocolate Daily Shake ups the nutrition and protein content for a va-va-voom treat.


Full-fat coconut milk (the kind found in a can), is like nature’s whipped cream. Not only does it satisfy with its creamy texture and rich flavor, but it is dense with health benefits. Coconut milk is extracted from the meat of the coconut itself, rather than the liquid you find when you crack a coconut open, which is called coconut water. As a coconut matures it develops more meat and more coconut milk. Coconut milk and coconut oil are much richer in fatty acids and specifically lauric acid. Lauric Acid is known to help reduce blood pressure, prevent heart disease, and keep bad cholesterol in check.


We’ve chosen raw cacao for these treats. Raw cacao gives any dish a satisfying chocolate taste, but with many more benefits than normally found in a traditional, sugar and dairy-laden milk chocolate. Cacao has one of the highest concentration of antioxidants, with 40 times the antioxidant levels of blueberries! These antioxidants function in our bodies to prevent free radical damage that causes inflammation, chronic illness, and premature aging. Cacao also has a high magnesium content.


We’ve chosen almond butter instead of the traditional peanut butter for our filling. We think the salty, creamy addition is even tastier than peanut butter, and it’s also cleanse-friendly since we avoid peanuts during the clean program. Buying raw almond butter (or making your own) helps ensure that the fats in the almonds are not damaged during the roasting process.


Chocolate Shell

1 1/2 cup coconut oil

1 cup raw cacao powder

6 tablespoon coconut nectar
2 tablespoons full-fat canned coconut milk
1/2 teaspoon vanilla
1 scoop of Chocolate Daily Shake (optional)
1/4 cup raw almond butter
1/2 tablespoon coconut nectar
2 tablespoons full-fat canned coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt
Other tools needed
A small or medium candy mold


Place all chocolate shell ingredients into a glass bowl or double boiler.
Heat over a low simmer until the ingredients are melted.
Whisk the ingredients together until a smooth and uniform liquid is formed.
Fill about 1/3 of your candy mold with the liquid chocolate. Set the mold in the freezer for 15 minutes.
While the chocolate freezes, make the filling. Simply mix all filling ingredients by hand until the are fully combined.
Place a small dollop of the filling in the center of the hardened chocolate, without letting it touch the edge.
Pour the remaining chocolate over the almond butter, and smooth out the top if necessary. Optionally sprinkle with sea salt or coconut flakes.
Freeze for an additional 15 minutes. We recommend storing these candies in a cool place, or in the refrigerator. Due to the coconut content, they will soften at room temperature.

Recipe and photography by Kaitlyn Noble