Dr. Mindy Pelz | Reset your Health | Nutrition Health Coach

One of the greatest food pairings of all time is chocolate and peanut butter… It’s the perfect mix of sweet and salty!

The only problem is that peanut butter is highly toxic for your body. Not only does most peanut butter get made with bad, hydrogenated oils, but the peanuts they use more than often contain mold, pesticides, and bacteria.

Not to worry though, as their are great alternatives such as  raw cashew butter,  raw almond butter , Nutzo Butters, and even pecan butter! I like to get my nut butters from Thrive Market, as they tend to get a little bit expensive in the store. You can click on the name of each butter to see the ones I use.

YIELD: 48 mini cups  | PREP TIME: 15 minutes | TOTAL TIME: 45 minutes


  • 2 tablespoons of Raw Honey
  • 1 tablespoon of organic vanilla extract
  • 2 tablespoons of organic coconut oil
  • 1 Jar of Raw Almond Butter or Raw Cashew Butter
  • 1 bag of Lily’s chocolate baking chips
  • Pinch of Himalayan sea salt
  • Himalayan salt flakes or Cocoa Nibs for topping (optional)

Other things you’ll need to make this easier

  • I recommend a large tart pan! It makes the perfect size, and you can do a whole bunch all at once
  • Food processor! Mixing nut butters is a messy business– food processor or vita-mix is super helpful
  • Re-usable cupcake or tart linings — or paper linings. Trust me, you don’t want to try it without– the nut butters will stick to the bottom of the pan leaving a huge mess.
  • Double Broiler to melt chocolate– makes life so much simpler, but there are other creative ways to melt chocolate


Nut Butter Base

  • Mix honey, vanilla, coconut oil, almond or cashew butter, and Himalayan sea salt together in a food processor
  • Line your cupcake or tart tin with reusable or paper linings
  • Place one scoop ( I like to use a cookie scoop) of nut butter mixture into each cup.
  • Place in refrigerator to chill for 20 minutes

Chocolate Topping

  • Place chocolate chips in a glass bowl and place it securely over a saucepan of hot water.
  • Place on scoop ( again, I like to use a cookie scoot) of chocolate sauce into each cup
  • Top with cocoa nibs or salt flakes
  • Place in refrigerator to chill for 20 minutes
  • ENJOY!

You’ll want to continue to store these in the refrigerator