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Strawberry Chocolate Almond Butter Cups

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Nicole Modic
SERVES 8 large cups
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  • Line a muffin pan with 8 liner cups.
  • Melt the half of the package of chocolate chips in the microwave, with 1 tb of coconut oil. Microwave in 30 second increments and stir until nice and smooth.
  • Spoon about 1 tb of the chocolate mixture into the bottom of the liner cups.
  • Place in the freezer for 20 minutes.
  • Remove from the freezer.
  • Spoon about 1/2-1 teaspoon almond butter into each cup, followed by the freeze dried strawberries.
  • Melt the remaining 1/2 package of the chocolate chips with remaining 1 tb coconut oil in the microwave, using the same process as before.
  • Once nice and smooth, pour mixture on top to cover the almond butter and strawberries completely.
  • Freeze for at least 30 minutes. Enjoy!

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