Strawberries and cacao powder are great for your Heart, and strawberries are also good for your Gallbladder function, while almonds benefit the lungs. The sweetness of the maple syrup gives this healthy little dessert a major taste boost while also strengthening Stomach and Spleen function.

Strawberries and cacao powder are great for your Heart, and strawberries are also good for your Gallbladder function, while almonds benefit the lungs. The sweetness of the maple syrup gives this healthy little dessert a major taste boost while also strengthening Stomach and Spleen function.

Yields1 Serving
 2/3 cup raw cacao powder
 1/2 cup coconut oil
 1/4 cup maple syrup (add more to taste if desired)
 1/3 cup almond butter
 1/4 cup strawberries, crushed or smashed
 8 freshly sliced strawberries for garnish
 1 Tablespoon sweetened coconut flakes for garnish
1

In a small pot, mix coconut oil, cacao, and maple syrup and melt on very low heat, while constantly stirring to ensure the chocolate doesn’t burn.

2

To build cups in layers: pour half of the mixture divided amongst 8 small sturdy cupcake paper cups.

3

Freeze for about 30 minutes until almost frozen.

4

Then, warm almond butter on stove top on low heat so it’s easy to pour on top of the chocolate cups.

5

Spread the almond butter among 8 cups, evenly on top of the chocolate layers.

6

Freeze cups for another 20 minutes or so to solidify almond butter.

7

Smash the strawberries using a food processor or fork until jam-like consistency, then layer on top of the almond butter.

8

Freeze again until strawberries are solid, and meanwhile re-warm the remaining chocolate mixture.

9

Pour chocolate on top of all 3 layers and place in the freezer for a few hours until completely frozen.

10

When ready to serve, peel cupcake paper away from sides of the frozen dessert to reveal the pretty layers.

11

Garnish with fresh sliced strawberries and sprinkle with coconut flakes before serving!

CategoryCooking Method,

Ingredients

 2/3 cup raw cacao powder
 1/2 cup coconut oil
 1/4 cup maple syrup (add more to taste if desired)
 1/3 cup almond butter
 1/4 cup strawberries, crushed or smashed
 8 freshly sliced strawberries for garnish
 1 Tablespoon sweetened coconut flakes for garnish

Directions

1

In a small pot, mix coconut oil, cacao, and maple syrup and melt on very low heat, while constantly stirring to ensure the chocolate doesn’t burn.

2

To build cups in layers: pour half of the mixture divided amongst 8 small sturdy cupcake paper cups.

3

Freeze for about 30 minutes until almost frozen.

4

Then, warm almond butter on stove top on low heat so it’s easy to pour on top of the chocolate cups.

5

Spread the almond butter among 8 cups, evenly on top of the chocolate layers.

6

Freeze cups for another 20 minutes or so to solidify almond butter.

7

Smash the strawberries using a food processor or fork until jam-like consistency, then layer on top of the almond butter.

8

Freeze again until strawberries are solid, and meanwhile re-warm the remaining chocolate mixture.

9

Pour chocolate on top of all 3 layers and place in the freezer for a few hours until completely frozen.

10

When ready to serve, peel cupcake paper away from sides of the frozen dessert to reveal the pretty layers.

11

Garnish with fresh sliced strawberries and sprinkle with coconut flakes before serving!

STRAWBERRY-CHOCOLATE-ALMOND BUTTER CUPS

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