Vegan & Paleo Almond Butter Candies

Here is a healthy upgrade on a childhood favorite, peanut butter cups. I wanted to make a truly paleo treat, so I replaced the peanut butter with raw almond butter. And by mixing in ALOHA Daily Good Chocolate, these candies go from simply delicious to delicious and nutritious! Garnishing with edible flowers is not necessary, but in the words of Hans Christian Andersen, "just living is not enough... one must have sunshine, freedom, and a little flower."

Makes 15 candy cups


12 ounces dark chocolate chips or ALOHA Superfood Chocolate, chopped 1 packet ALOHA Daily Good Chocolate 1/2 cup crunchy almond butter 1 tablespoon maple syrup Edible flowers (optional) 1 cup water 12 one-inch silicone baking cups


  1. Mix almond butter, maple syrup, and ALOHA Daily Good Chocolate until well blended. Set aside.

  2. Fill a small saucepan with water and place a glass bowl on top of the sauce pan

  3. On a half-size baking tray, lay out your silicone baking cups. Set aside.

  4. Fill the glass bowl with the chocolate chips.

  5. Over low heat, bring the water to simmer, gently melting the chocolate, making sure to constantly stir.

  6. With a small spoon, place a dab of melted chocolate at the bottom of your baking cup.

  7. Use a chopstick or toothpick to spread out the chocolate on the bottom so it doesn't sit too high in the baking cup.

  8. Place the baking cups with the chocolate in the fridge for a few minutes to chill.

  9. Take one teaspoon of almond butter and roll into a flattened ball. Repeat this 15 times.

  10. Place the rolled almond butter into the silicone cups centered on top of the chocolate drops.

  11. Fill a gallon-sized Ziploc bag with the remainder of the chocolate and when ready to fill the chocolate cups, snip a small corner (about 1/8 inch) off one of the corners.

  12. Fill the chocolate cups, making sure to cover the almond butter completely with chocolate.

  13. Tap the sides of the baking sheet to level out the melted chocolate, creating a smooth, even surface.

  14. Place an edible flower on top of each chocolate cup.

  15. Place the chocolate cups in the fridge to set for about ten minutes or until chocolate is firm.