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These dark chocolate and almond butter cookie dough cups are so easy to make! In addition to being super easy, it’s also healthy – it’s gluten-free, dairy-free, egg-free, grain-free, refined sugar-free, vegan and Paleo-friendly!


8 servings


Prep Time: 15 mins  | Freezer Time:  15 minutes | Total Time: 30 minutes  


  • 1 cup Pure Mill 76% Dark Chocolate bar, roughly chopped
  • 1/2 cup shredded coconut
  • 1 tsp coconut oil
  • 4 tsp almond butter 


  1. Place 8 mini cupcake liners on a plate or baking sheet
  2. In a heat proof bowl, gently melt the chocolate chunks and coconut oil over a pot of hot water, mixing together until smooth.
  3. Spoon 1/2 tablespoon of chocolate into the bottom of each liner.
  4. Blend the shredded coconut and almond butter together until well mixed and creamy. 
  5. Place a spoonful of the coconut almond butter mix into the center of the chocolate and press it down.
  6. Finish it off with another 1/2 tablespoon of chocolate.
  7. Repeat 7 more times.
  8. Place cups into the freezer to chill for 15 minutes.
  9. Eat all 8 cups as quickly as you can because they’re SO good.

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