These paleo dark chocolate cups are simple, rich in flavor, and require only 5 ingredients! They contain no sugar and instead are sweetened with maple syrup to create perfectly rich chocolate candies!

I have several chocolate cup recipes already on the blog because they’re so incredibly easy to make! And I’m finally adding this paleo option for you!

These 5-Ingredient Paleo Dark Chocolate Cups are going to be a big win for dark chocolate lovers! The texture is just beyond perfect. So creamy and chocolately!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • 100% cacao chips
  • Coconut oil
  • Almond butter
  • Maple syrup
  • Vanilla extract

To make this recipe, you’ll line a mini muffin pan with cupcake liners.

Then melt the coconut oil. Once melted, stir in the cacao chips, almond butter, maple syrup, and vanilla.

Scoop the melted chocolate mixture into each liner.

Freeze until firm and enjoy!

Can you use a standard muffin pan instead of a mini pan?

You can but you’ll only get about 6 to 8 cups due to their larger size.

What is cacao?

Cacao (usually found in natural grocery stores as a powder or chips) is made from pulverized cacao beans and often gets confused with cocoa powder. They’re similar but not always the same thing. Cacao powder usually refers to the raw minimally processed form so when available, get that! When you sweeten it you can achieve that chocolatey flavor we all love in desserts!

What are cacao chips?

For this recipe we’re using 100% unsweetened cacao chips. They look just like regular chocolate chips but they’re made from cacao and contain no sugar or extra ingredients! This is why we sweeten these chocolates with maple syrup.

Where to find cacao chips?

I buy Pascha Organic 100% Cacao Unsweetened Dark Chocolate Chips. You can find them in many natural grocery stores.

What’s a sub for cacao chips?

If you can’t find cacao chips I recommend breaking up a 100% unsweetened cacao bar (will look like a candy bar but contain no sugar or extra ingredients) until you have 1 cup worth. Add that to your sauce pan or pot instead of chips. You’ll get the exact same results!

Why use coconut oil?

The coconut oil is what makes the chocolate harden quickly in the freezer.

Can you taste the coconut oil in these cups?

Not at all! We use only a small amount and any coconut flavor is overpowered by the chocolate.

Can you use a different nut butter?

You can use any nut butter you like. Peanut and cashew butters work beautifully!

Can you use a seed butter like SunButter?

Yes! That will be no problem. Just use it the exact same way you’d use the almond butter in this recipe.

Are these vegan and dairy free?

Yes, these cups are vegan and dairy free if you use dairy free chocolate chips.

Can you store at room temperature?

I personally wouldn’t. They get pretty soft if they sit at room temperature for too long. If you want a creamier texture, store in the refrigerator until you’re ready to enjoy and then let them sit at room temp for about 5 minutes to soften.

Can you store in the freezer?

Yes! If you don’t plan on enjoying these in the next few days just store them in the refrigerator until you plan to eat them. They will of course require thawing when you’re ready.

More recipes like this:

Easy Chocolate Almond Butter and Jelly Cups

3-Ingredient Dark Chocolate Coconut Cups

Easy 4-Ingredient Almond Butter Cups

Grain Free Chocolate Chunk Granola

Paleo Maple Cinnamon Granola

5-Ingredient Paleo Dark Chocolate Cups

These paleo dark chocolate cups are simple, rich in flavor, and require only 5 ingredients! They contain no sugar and instead are sweetened with maple syrup to create perfectly rich chocolate candies!

Ingredients

  • 1 cup 100% unsweetened cacao chips
  • 1/4 cup coconut oil
  • 3 tbsp almond butter
  • 1/4 cup + 1 tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

  • Line a 12-cup mini muffin pan with cupcake liners. Set aside.
  • Add coconut oil to a small saucepan or pot on low heat. Once oil is melted, stir in cacao chips, almond butter, maple syrup, and vanilla extract. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (Don't use a higher heat and be sure to watch the chocolate carefully. We don't want it to burn and get thick.)
  • Divide chocolate mixture into each cupcake liner. Place pan in the freezer and freeze until firm, about 15 to 20 minutes (no longer). Enjoy immediately or let them soften for 5 minutes at room temp for an even creamier texture. Store uneaten cups in an airtight container in the refrigerator.

Notes

I recommend storing these in the refrigerator because they get pretty soft if they sit at room temperature for too long. If you want a creamier texture, store in the refrigerator until you’re ready to enjoy and then let them sit at room temp for about 5 minutes to soften some.

Nutrition

Serving: 1dark chocolate cup, Calories: 120kcal, Carbohydrates: 3g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Sodium: 1mg, Potassium: 31mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1IU, Calcium: 14mg, Iron: 1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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