Dark chocolate is a good mood enhancer and high in antioxidants and minerals such as manganese, copper, magnesium, and iron. Nut butter and chocolate is a match made in heaven, especially if enhanced with a bit if salt! Try these homemade nut butter cups - they’re a cinch to make and a lot healthier than the store-bought variety. Try to use nut butter that doesn’t contain additional oil or sugar.



Makes 12 mini cups

3/4 cup (150 to 200g) high quality dark chocolate, coarsely chopped (like Malagos)

3/4 cup creamy peanut, cashew, or almond butter (preferably with no added oil or sugar)

4 to 6 tbsp coconut sugar (omit if the nut butter is sweetened)

1/8 tsp salt, optional

Toppings, such as: sliced almonds, pistachios, goji berries, desiccated coconut, chocolate chips



  1. Line a mini cupcake tray with 1 oz cupcake liners.
  2. Place the chocolate in a heatproof metal bowl and place over a small saucepan with 2 inches of water (make sure the water doesn’t touch the bowl). Melt the chocolate over medium or medium-low heat. Remove from heat.
  3. Place a 1/2 teaspoon of the melted chocolate in each cupcake liner. Place in the freezer for 5 minutes to harden.
  4. Meanwhile, mix the nut butter with the sugar and salt, if using. Place a heaping teaspoonful into the liner; bang the cupcake tray on the table to help the nut butter spread out.
  5. Divide the remaining melted chocolate over the nut butter cups and flatten with the back of a spoon.
  6. Decorate the tops with almonds, pistachios, dried berries, etc. Chill in the refrigerator until ready to eat.