I know everyone has their theories on how to reduce sugar cravings, but when I want something sweet it’s not going away until I’m satisfied. These dark chocolate babies are filled with healthy fats, natural sugars and are the perfect way to ease those late night cravings while staying on track (because seriously who can live without dessert, like really though).

For this recipe I’ve added collagen peptides- I’ll get into these more in a later post- and they are completely optional, please don’t go out and buy them just for this recipe. This amino acid powder from Further Food (my favorite brand, but there are many out there) is unflavored, unsweetened and dissolve in hot or cold mixtures.

For those interested- Collagen Benefits: great for gut health, keeping bones & joints strong, reducing inflammation and bloating, great source of protein.


Honey Almond Butter Cups

Yield: 6 cups

1/3 cup chopped dark chocolate pieces (I use an 85% dark chocolate bar from Aldi)

1 teaspoon coconut oil

1/3 cup almond butter (sub: peanut, sunflower, cashew, macadamia)

1 sprinkle of cinnamon

1 Tablespoon honey (sub: maple syrup, agave)

½ teaspoon vanilla extract

2 scoops collagen peptides (optional- these add an extra protein boost)

Sea salt for garnishing (optional)



  1. In a microwave safe bowl, place the chocolate and coconut oil. In 30-second increments, melt the mixture, stirring between each time. Set aside.
  2. In a small bowl combine the almond butter, cinnamon, honey, vanilla and collagen. Stir until fully incorporated.
  3. Line a mini cupcake pan with 6 paper liners. Take ½ teaspoon of the chocolate mixture and place it in the bottom of the liner. Carefully spread the chocolate on the sides of the liner, coating it halfway up the paper to create the shell. Repeat for the other 5 liners.
  4. Place the whole pan in the freezer for about 5 minutes or until the chocolate has set.
  5. Once the chocolate has hardened, place 1 heaping teaspoon of the almond butter mixture into each cup and spread evenly.
  6. Next, place another ½ teaspoon of the chocolate mixture on top of each cup, covering the almond butter completely.
  7. Sprinkle each cup with sea salt (optional) and then place in the freezer for 5-10 minutes or until the chocolate is firm.


Keep these cups in the refrigerator or freezer so they don’t melt! These can be kept for 3-4 weeks.

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