Trick or Treat

Lauren Silva

As kids, Halloween was a time to dress as your favorite superhero or storybook character, galavant throughout the neighborhood, and collect as many treats as you could carry. Now as adults, we may choose to forego the costumes, but the urge to indulge can still be present for most of us.

At DEFINE foods, we love treating ourselves. For us, an indulgence could be anything from a delicious soak in the tub to a glass of natural wine. However, sometimes the craving for something sweet and decadent can’t be ignored. For moments (and holidays) like this, we’re always finding ways to satisfy our sweet tooth in a way that doesn’t deviate us from our health goals.

So this Halloween, while sugar-laden candies and goodies are constantly within reach, try making one of our sweet treats to enjoy, instead. Packed with mind-boosting cacao and heart-healthy almond butter, these deliciously clean, bite-size desserts are guilt-free and could be enjoyed any day of the year.

Dark Chocolate Almond Butter Cups
Yields: 12
  • 7 oz dark chocolate (at least 70% cacao)
  • 1 T coconut oil (melted)
  • ½ cup natural almond butter
  • 1 T honey
  • 1 T coconut sugar
  • ½ t vanilla extract
  • ¼ t sea salt
  • Flaky sea salt, for garnish
  • 12 mini muffin liners


Melt the chocolate in a double boiler (a bowl resting over a pot of simmering water). If using a bar, break up first. Stir well until completely melted.

Whisk in 1 Tbsp oil, stirring to combine until shiny and smooth.

Set out the liners in a mini muffin tin. Spoon about a teaspoon of the chocolate into the bottom of each. Tilt and twist around so the chocolate coats the side of the liner and rest it back in the tin. Repeat with remaining papers.

Mix the almond butter, honey, sugar, vanilla and salt together until smooth to make the filling. Scoop out a teaspoon of the almond butter filling and gently roll it into a flat disc between your palms. Give it a press down and center it on top of the thin chocolate



Spoon another teaspoon of chocolate on top of each almond butter disc to cover completely. You may need to add a few drops more to get the chocolate to level above the bump of the almond butter.

Sprinkle a pinch of flaked sea salt on each one and chill in the fridge to set.

This can be kept in a covered container at room temperature or in the fridge once set.

With a batch of these chocolate + almond butter cups, we promise you won’t be missing out on anything this Halloween.

Recipe by Chef Erin Stewart ©

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