Serves: 6


  • 1/3 cup dark chocolate baking chips (I use Lily’s Dark Chocolate Baking Chips “no sugar added”)
  • ½ cup + 2 tablespoons slivered almonds
  • 1 tablespoon organic coconut oil 


  1. Melt baking chips and coconut oil in a microwave safe bowl for 1 minute. Stir until smooth.
  2. Stir in slivered almonds until coated with chocolate.
  3. Pour into 6 cupcake tins (approx. 2 tablespoons each- thickness of a Reese’s Peanut Butter Cup)
  4. Refrigerate until hardened (about 15 minutes). Enjoy!! 

Recipe Note: Substitute slivered almonds with any other desired nut.


I love that this recipe is so simple, yet the most delicious and satisfying sweet treat!