These little treats are perfect for your mid-afternoon or late night chocolate cravings – they hit the spot and taste fabulous! Not to mention, our chef developed this recipe to be Paleo and Keto friendly! If you’re looking to satisfy a sweet-tooth and stay on track, this recipe is for you!


Cocoa Layer (bottom)

  • 1 tablespoon melted coconut oil (make sure you measure the oil after melting)
  • ¼ cup unsweetened, no salt, almond butter (pour off the oil on top before measuring)
  • 2 tablespoons Rodelle Cocoa Powder
  • 1 teaspoon Rodelle Vanilla Extract
  • 2 tablespoons sweetener (we used Lakanto Monk Fruit Sweetener with Erythritol)

Almond Butter Layer (top)

  • 1 tablespoon melted coconut oil (same as above)
  • ¼ cup almond butter (same as above)
  • ½ teaspoon Rodelle Vanilla Extract
  • 1 tablespoon sweetener (same as above)
  1. Set 10 mini cupcake papers on a plate or small tray.
  2. In a small bowl, stir all ingredients for the Cocoa / bottom layer together until smooth.
  3. Divide the mixture between the cups (about ½ full). Lightly tap the tray until the filling flattens out.
  4. Freeze for 10 minutes.
  5. Meanwhile, stir all of the ingredients the Almond Butter / top layer ingredients until smooth.
  6. Remove the bottom layer cups from the freezer and fill with the top layer ingredients.
  7. Return the tray to the freezer.
  8. Keep frozen. Remove from freezer five minutes before consuming so that they can soften slightly.
  9. These treats don’t travel well as they need to be frozen to maintain the best consistency. Enjoy at home just out of the freezer!