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!
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.