Yup, Chocolate.

I tend to be one of those slightly odd individuals who does not gravitate toward chocolate.  Strange, I know. However, chocolate makes me happy in its purest form because it is equally nutritious as it is delicious, and I’m all about knowing I can eat dessert for breakfast.

For the record, more than 90% of the time, my diet consists of real food.  Seldom do I take wheat, dairy, alcohol, sugar, or animal products, to hit the big ones.  I also take a few herbs and supplements that vary based upon the needs of my body.

Oh, and lately?  Chocolate.  I am also taking chocolate.

That being said, I’d like to shar a favorite recipe of mine. One that my students have begun calling, “mouth-gasms”…. if you had any doubt about making these little bites of yum.

I recommend this recipe to anyone who is interested in a nearly perfect, healthy dessert bite.


You will need mini baking papers (about 1/4 the size of a standard muffin paper), and a round, metal pan to place them in for freezing.

Chocolate Ingredients:

1/2 cup cacao powder
1/4 cup maple syrup (or a sweet syrup of your choice)
1/4 cup coconut oil (melted)
1/8 teaspoon organic almond extract
1/4 teaspoon organic vanilla extract

Filling Ingredients:

1/2 cup cashew butter (or any nut butter of your choice will work)
1+ tablespoon cacao nibs (optional, but ohh so worth it for the crunch)
1 tablespoon maple syrup (or again, whatever sweetener you fancy)


Teeny, tiny dash of fresh ground Himalayan pink salt


1. Combine the chocolate ingredients above.

2. Use a spoon to spread this mixture on the bottom of each mini baking paper.  Your chocolate should be about 1/4+ inch thick and fill approximately 18 papers. You may use all of the chocolate.  (Note:  Melting the coconut oil in a pan of hot tap water will allow the chocolate to be thin enough to spread flat in each paper.)

3. Put these prepared liners in the round, metal pan (to help each cup maintain its shape) and place in the freezer. (I used a 10×10 round cake pan and 18 fit in it perfectly.)

4. While the cups are setting in the freezer, combine the filling ingredients, again mixing well.

5. Once your filling is ready, take the muffin pan out of the freezer and fill each cup with the cashew filling, spreading evenly among the quantity of papers.  Note:  I found that the filling ingredients to be a bit stiff, therefore I opted to dip my finger in remaining liquid coconut oil and spread the filling around on top of the chilled chocolate.  Works great!)

6. Sprinkle a tiny bit of salt (like 5-10 pieces)

7. Place the cups back in the freezer for 10-30 minutes.

8. Peel the cupcake liners off and enjoy!

THAT, my friends, is a “mouth-gasm”

A bit more seriously:  Ayuredically, this dessert is great if you are looking for a little energy boost in a way that does not vitiate vata.  It is sweet, salty, and nourishing to the dhatus (tissues), and is a great snack for the new or full moon, or for women during menses… OR just a great pick-me-up coupled with a chai.

Radical Self-Care

Nutbutter Cups.

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Hi, I'm Britt.
I've been described as a "yogini with some serious chops -- a wholehearted devotee who walks in the world precisely as she teaches".

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Britt hosts retreats and online immersions for women seeking healing, heart and vitality. 

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