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Almond Butter Cups Recipe

almond butter cup stack_crop
This delicious recipe combines Jason’s love for chocolate with everyone’s love for the peanut butter cups of our youth. Instead of peanut butter, they’re made with almond butter. Instead of sugar, they’re sweetened with agave. Boom! You’ve got a recipe makeover you never knew you needed, just in time for Valentine’s Day.

I discovered them at our favorite local café and work spot Café St. Jorge. If you ever make it to San Francisco, you must try this spot. The owner, Andrea De Francisco, is a Bay Area native with Portugese heritage, which means you’ll find traditional Portugese pastel de nata alongside creative vegan treats and Stumptown coffee.

I used to treat myself to Andrea’s Almond Butter Chocolate Chip Cookies, but when I was looking for something with less sugar, she turned me onto these. They are rich and decadent and really easy to make! If Sofia-Rose and I can do it, I know that you can, too.


Makes 14-16 servings

Note: Silicone baking cups work well for these. If you don’t have them, use a cupcake pan with greased paper liners. I tested both and silicone cups are much easier! I got mine on Amazon for about six bucks.


For the almond butter filling:
3 cups almond butter
1/2 cup agave
1 1/2 teaspoons kosher salt
3 tablespoons vanilla extract

For the chocolate shell:
2 cups chocolate chips
1 teaspoon salt
Maldon sea salt (to top)

1.   Make the filling by combining the almond butter, agave, salt, and vanilla. Stir together well and refrigerate.
2.   Now we need to melt those chocolate chips. (You don’t need to temper the chocolate for this, so you won’t need a thermometer.) Heat up some water in a saucepan or a double boiler.
3.   Put your chocolate chips in the top of the double boiler or in a metal pan or metal bowl.
4.   Rest the chips pan on top of the boiling saucepan.
5.   Stir until the chocolate melts.
6.   Using a spoon, put one scoop of melted chocolate in each silicone baking cup. Use back of the spoon to spread the chocolate up the sides and bottom of the silicone cup. You should not see any silicone liner. If you do, add a tiny bit more chocolate and spread it around.
7.   Chill the chocolate cups in the freezer for at least 5 minutes, or until they harden. (If you’re using the paper liners, pop them into a muffin pan to help them keep their shape.)
8.   Take out your chocolate shells and place a large spoonful of the almond butter filling inside.
9.   Place one more spoonful of melted chocolate on top and thinly and evenly spread on top.
10.   Top cups with a pinch of Malden sea salt.
11.   Put them in the freezer or fridge until they set, then carefully pop them out of their liners.

Eat and enjoy. Don’t get too addicted!

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Avocado Chocolate Mousse with Strawberries

Avocado Chocolate Mousse Recipe

We had amazing food at this year’s retreat to the Lumeria Maui. And when you’re on a yoga retreat, doing many hours of yoga each day you really need a great dessert. This Avocado Chocolate Mousse was, hands-down, the group’s favorite, because hello, chocolate?

The base is nutrient-dense avocado, making it great for the non-dairy people in the crowd. But I’ll just say, for the record, that I love my dairy and I LOVE this dessert. (Since I’m on the low-sugar train I even tried it with less sweetener and raw cacao and that worked, too). I plan to make it on Thanksgiving and fool all my guests who happen to be afraid of avocado as a dessert choice.

Thank you to Lumeria and Chef Ben Diamond for sharing it with us!

Avocado Chocolate Mousse with Strawberries

Serves 4


1 1/2 cup avocado meat (about three avocados)
1/4 cup cocoa powder
1/2 cup agave
2 tablespoons grade B maple syrup
1 teaspoon vanilla extract
1 pinch kosher salt
1 cup strawberries


1. Place all ingredients except strawberries into a food processor and blend till smooth.
2. Serve with fresh sliced strawberries and mint sprig for garnish
3. Try not to eat all of it at once like Jason does.

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