Chocolate Covered Strawberry Almond Butter Cups

Considering chocolate covered strawberries are basically only consumed on Valentine’s Day (okay, and maybe New Years, but that’s a bit of a stretch), I knew they had to be the hidden star of my V-day themed dessert. Instead of replicating the exact treat that I could purchase anywhere, I decided to get creative. As a girl who loves her layers, and thinks that almond butter is just about the perfect addition to any meal, snack, or dessert, my mind immediately led me here: chocolate covered strawberry almond butter cups. These three-layer treat are the perfectly creative dessert to cap off your meal with and the reinvented version of the oh so classic and (dare I say it?) kind of boring original. Make for your friends, loved one, or yourself – everyone will enjoy!

Ingredients (makes 6):


  • Dates (4)

  • Almonds (1/2 cup)

  • Hazelnuts (1/2 cup)

  • Coconut flour (1 tablespoon)

  • Coconut oil (1 teaspoon)

  • Ground flaxseed (1 teaspoon)

  • Cacao powder (1 teaspoon)

  • Almond butter (1 tablespoon)

  • Maple syrup (2 tablespoons)


  • Strawberries – chopped (1 cup)

  • Coconut oil (1 teaspoon)

  • Chia seed (1 ½ teaspoons)


  • Dark chocolate chips (1/2 cup)

  • Coconut oil (1 teaspoon)

  • Cacao powder (1/2 teaspoon)

  • Sea salt

  • Shredded coconut (1 tablespoon)


  1. Soak the dates in a cup of warm water for at least 5 minutes and then remove the pits

  2. Make the filling by placing the chopped strawberries and coconut oil in a pot on medium heat

  3. After a minute or so, when the strawberries begin to soften, mash them with a potato masher or a fork until it is a smooth jam-like consistency

  4. Stir in the chia seeds and allow to sit and cool

  5. While the filling is cooling, make the base by placing the hazelnuts and almonds in the food processor and blending on high for ~15 seconds, or until they have become a powder

  6. Add the dates and the remaining base ingredients into the food processor and blend on high for ~30-45 seconds, or until it has formed a dough like texture

  7. Scoop out the dough and place in the base of lined muffin tins

  8. Place the muffin tin in the freezer for at least 10 minutes

  9. While the base is hardening, make the topping by combining the chocolate chips, coconut oil, cacao powder, and a dash of sea salt in a bowl and heating in the microwave for 20 second increments, stirring in-between, until it is a melted and smooth consistency

  10. Remove the muffin tin from the freezer and top each base with a spoonful of the now cool, and thickened, strawberry filling

  11. Place the muffin tin back in the freezer for at least 5 minutes

  12. Remove the muffin tin and top each one with a spoonful of the melted chocolate topping

  13. Sprinkle with shredded coconut

  14. Place back in the freezer for an additional 10 minutes for everything to combine and harden

Allergen Information:

  • Gluten Free

  • Dairy Free

  • Soy Free

  • Vegan

  • Vegetarian

  • Paleo

Chocolate Covered Strawberry Almond Butter Cups.png

Chocolate Covered Strawberry Almond Butter Cups.png