I could blame these little bites of heaven on a slew of things.
-that oh, so wonderful time of the month.
-the sweet comment I received yesterday telling me my profile picture is unflattering.
-the weekly work conference call that makes me want to bash my head against a wall.
-the fact that Friday feels like it should’ve happened 3 days ago, not today.
But really, life’s too short to make excuses about wanting chocolate.
I wanted it.
So I made it.
Then I ate it.
Excuses are overrated.
ps- the profile picture is staying.
Dark Chocolate Almond Butter & Strawberry Cups
Prep time
Total time
No bake, chocolate, almond butter and strawberry jam filled cups.
Author: Gina Matsoukas
Recipe type: dessert, chocolate
Serves: 6 cups
Ingredients
- ¾ cup dark chocolate chips
- ½ tablespoon coconut oil, melted
- ½ cup fresh (or thawed frozen) strawberries
- 1 tablespoon water
- 1 tablespoon chia seeds
- 3 teaspoons almond butter
- sea salt (*optional)
Instructions
- Grease 6 mini muffin tin spots with baking spray or line with mini-muffin paper cups.
- Melt chocolate chips over a double boiler or in a small bowl in the microwave.
- Add melted coconut oil once chocolate is almost fully melted and stir to thin out and incorporate fully into chocolate.
- Spoon half the chocolate mixture into the bottom of the muffin tins.
- Using a pastry brush, brush the chocolate up the sides of the tins a bit. (If you greased the tin, it will take some persistence to get the chocolate to stick to the sides but do not skip the greasing step otherwise it will be very difficult to get the chocolate out later).
- Freeze for about 20 minutes.
- Meanwhile, combine strawberries and water in a food processor and pulse until it reaches the consistency of jam.
- Transfer to a small bowl and stir in the chia seeds. Set aside.
- Remove muffin tin from freezer and spoon half a teaspoon of almond butter into each muffin tin. Then layer on half a teaspoon of the strawberry chia jam on top of that (you will have extra jam).
- Freeze again for another 20 minutes.
- Remove from freezer and spoon remaining chocolate (you may have to reheat again slightly) on top.
- Sprinkle with sea salt if using and freeze one last time for 10-15 minutes.
- Remove from freezer and using a knife, carefully pop out chocolate cups from tin.
- Keep refrigerated.
{ 36 comments… read them below or add one }
Way to hold strong on the profile pic, I think it is perfect! These little bits look perfect, too!
Love how your husband came to your defense, whata guy! I like your picture too, and I like the look of these as well. There’s never an excuse for me consuming chocolate. It happens everyday and will continue to happen everyday no questions asked.
I like your profile picture! Funny some of the comments people write. Now your Strawberry Almond Butter cups look amazing! I would love to eat like all of them!!! Yum!!
LOL @ that profile comment. For real. Also, I want these. pronto. I think if you put them in the mail today I could have them Monday…is that too long to wait for chocolate?
I love your profile pic! It’s funny what some people choose to comment on…I would never think to do that.
These sound awesome! Like a pb&j with chocolate…comfort food at its finest.
These are REDONK and I want them right now. There are so many combo possibilities, too. Cashew butter and sweetened coconut flakes on top? Peanut butter and raspberry? So many fat kid thoughts running through my head right now.
Also – the picture better stay. It’s hawt
Haha, thanks. Also, deciding on one combo was almost impossible. There are millions of possibilities!
Must. make. this. weekend.
and WTF to that comment you got about your profile pic?! I happen to LOVE your profile pic. It’s adorable – you’re enjoying life!
Ahahaha. Best post ever. And I’m with you. Chocolate needs no excuses even though there could most usually be about 15,000 on a day to day basis that would qualify.
Also? I like Ulysses reaction to the profile picture comment. Haha. He’s a keeper.
Is that person stoned? Lol I think your picture is adorable! Aaaaand I’m totally making these this weekend.
haha, this just made me choke on my coffee. I’d like to hope he/she was
love that your man commented back to that ass. some people have no class. love the profile pics and all the chocolate pics.. no excuses need, i want to make this now!
These cups look really good! It’s like PB and J between chocolate. I don’t know if I would be patient enough to wait until these are frozen and ready. Keep the profile pic! I saw that comment yesterday and I had to roll my eyes.
I know, the 3 freezing times were kind of torturous. I recommend setting a timer and occupying yourself with something else so you forget about them!
Whoaaaaa. These sound so awesome.
omg people are unbelievable sometimes! it’s YOUR blog for goodness sake!
on another note, these look amazingly delicious… i have a feeling my self control would go out the window with them.
Wow – some people really have no clue. Glad you are keeping it – it is cute!
These little chocolate cups look incredible, I even bought my first jar of almond butter this weekend!
There is absolutely nothing wrong about this. Be glad it’s Friday today instead of 3 days ago
Holy nom! This is such a creative – and not too bad for ya – dessert idea!
Yum! And I’m glad the profile picture is staying–it’s a good one.
I think your profile picture is ace, the world is full of weird people. Not really that you ever need an excuse to make something chocolatey though!
These look absolutely incredible! I’ve been making a lot of PB cups lately…but never thought to add strawberry’s! Like a PB&J but healthier!! I’m pinning this one!~
PERFECTION!
Oh these are going to make the rounds on every single food site, pinboard, and the like. They are going to be a huge fave, instantly.
Now I need to make one!
Hi! I’m a new reader and loving your blog. I made your zesty quinoa cakes the other night and LOVED them. This recipe looks awesome and I can’t wait to try it. One question: are the chia seeds an essential part of the recipe other than adding a nutrition boost? Thanks in advance!
PS – I love your profile pic
Hi Rachel-the chia seeds definitely aren’t necessary, but they do make the jam thicker which helps keep it in place once you put the last layer of chocolate on top and of course like you said give it a little nutritional boost
but you could totally leave them out if you want or just use regular jam instead of making your own.
haha, whoever decided to constitute what you should have as your profile pic or not is stupid. oops, i didn’t mean to be mean but c’mon..they started it
love your idea of this chocolate cup..it’s filled with all my favorites!!
This looks great!! I’ve never heard of chia seeds before! I’ve got to look these up!
By the way, your profile picture is awesome, no need to change
LOL. How ridiculous. I’m glad the pic is staying
I have no words for these little treats. Except maybe – I need these now!! 
Keep your profile pic!:)
I am of the believe that chocolate really does cure a multitude of problems..including cruel people. Hope you have a fabulous weekend Gina!
WTF?? I think that commenter may have needed one of these cups. Too bad she ain’t gettin’ none.
(Btw, these look so yummy, especially the shot where all the filling is all squishy and oozing out)
You had me a Chocolate! Pinned!
I don’t even think an excuse is needed. These look amazing! I need to do more with almond butter…than eat it straight off the spoon already!
holy shit. its a pb&j sandy covered in chocolate. you are brilliant. brilliant!
I’ve been excited for this recipe ever since I saw the pic on twitter. Looks delicious!
sounds yummy!