Chocolate Almond Butter Cups With Raspberry Jelly – Monday Munchies

Hello Monday and Happy Valentine’s Day, everybody!

This week’s Monday Munchies pick I thought would be a great sweet treat to pair with Valentine’s Day. Yes, I know this was yesterday but maybe you’re still spreading the love or wanting to treat yourself with love by making some tasty little chocolate love bites.

These are super tasty and not to mention healthy! These are also fantastic as edibles and very simple to alter the recipe, all you need is the already made cannabis coconut oil (see altered recipe below).

Have fun and remember share the love before you eat it all!

Chocolate Almond Butter Cups With Raspberry Jelly
3/4 cup frozen raspberries
1/2 cup organic cacao powder
1/2 cup refined or unrefined coconut oil (I used refined, this has no coconut taste.)
1/4 cup organic honey or agave (test taste for desired sweetness)
almond butter or preferred nut butter
mini muffin liners
*Makes around 20 cups. I don’t mess around making small batches of these, they’re SO yummy and I love to share them so I make a whole bunch!

1.) Melt coconut oil in a small saucepan on low heat.
2.) Stir in all the organic cacao gently until chocolate sauce is smooth and thick.


I’m a chocolate lover! So I like to make lots of the chocolate to have on hand for later. 🙂

3.) Stir in honey lightly until all melted. Test taste for sweetness. Let chocolate cool.
4.) Pour first chocolate layer into mini muffin liners, 1/3 full. Place in freezer for a few minutes to harden. (Muffin liners can be placed in muffin tin or baking sheet to hold their form better.)
5.) Blend raspberries with food processor or hand blender.
6.) Take the chocolate out of the freezer. Add layer of almond or preferred nut butter on top of frozen chocolate. For this part I don’t measure out the almond butter, I LOVE almond butter so I just eye ball it. Remember you still need to add the jelly and top chocolate layer, so leave room.
7.) Top nut butter with blended raspberries and fill the liner the rest of the way with remaining chocolate sauce.
9.) Freeze for 30 minutes.


Ready set, DEVOUR

Edible Chocolate Raspberry Cups

Now, if your looking to make these into edibles it is pretty simple.

1.) Cut the original coconut oil measurement into 2 parts. 1/4 of a cup of your regular coconut oil and 1/4 of a cup of your cannabis infused coconut oil.
2.) Melt 1/4 cup of regular coconut oil in a small saucepan on low heat.
3.) Cut the original organic cacao measurement into 2 parts. Stir in 1/4 of a cup of your organic cacao into melted coconut oil until smooth. Let cool 10 minutes.
*The reason for making this in two parts is because cannabis coconut oil can not be heated at high temperatures or you run the risk of loosing all the THC in the vapor! I have done this, it SUCKS! Better safe then sorry.
4.) After chocolate has cooled, stir in your cannabis coconut oil until completely dissolved and combined.
5.) Add remaining organic cacao into chocolate and continue making recipe from the original recipes step 3 and VOILA!

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