Recipe Remix: Dark Chocolate Almond Butter Cups with Dried Blueberries

Before I started my sugar avoidance kick, I posted a recipe for these almond butter cups that included some powdered sugar.  They were most delicious, and I was pretty sure I could make a version with minimal sugar, and so I did.  The only refined sugar in these comes from the dark chocolate, and you can vary the percentage to get a sweeter/less sweet final product.  I used Green & Black’s 85% Dark.

I used some juice-sweetened dried blueberries in the filling, and while that is certainly optional they add a really wonderful flavor and some little bursts of sweet, berry flavor.  I want to try these again with some cacao nibs mixed in instead of the berries.  The candy is lightly sweet, densely chocolatey, and has about 3.5 net carbs per piece, when using the 85% dark and the juice-sweetened dried berries.  I ended up with 26 pieces of candy, but that will vary according to how much you fill the candy cups.  I bought some standard paper candy cups at Michael’s, and filled them pretty full.  I have a larger-capacity food processor than I did when I made the sugar-sweetened version, and found that to get the right texture for the filling I had to use more almonds than called for in the previous recipe–the smaller amount never got finally ground in the larger capacity bowl.  For that reason, unless you have a smaller food processor, I do not recommend trying to halve the filling recipe.

Recipe Remix: Dark Chocolate Almond Butter Cups with Dried Blueberries
Recipe type: Candy, Low Carb, Low Glycemic
Prep time: 
Total time: 
Serves: 25ish
  • 16 ounces good-quality dark chocolate
  • 1 1/2 cups blanched, whole almonds
  • 1/3 cup coconut oil
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2-3 droppers full of liquid stevia (I used Sweet Leaf brand for these)
  • 1/4 cup juice-sweetened dried blueberries
  1. In a food processor, pulse the almonds until they are fairly smooth and are starting to form a paste. You will need to scrape down the sides a few times to get that texture.
  2. Add the coconut oil, salt, vanilla, and stevia to the almonds, and pulse until smooth. Start with 2 dropper of stevia, and taste and add more if needed. Scrape the filling into a bowl and stir in the blueberries. You should have a slightly crumbly paste.
  3. Melt half of the chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each one, until the chocolate is completely melted. Divide the chocolate evenly into about 26 candy cups (this will be roughly one tablespoon per cup).
  4. Using about a teaspoon of the filling, press it into a flattened disk and place in one of the candy cups. Repeat until all cups have filling. If you have leftover filling, eat it 🙂
  5. Melt the rest of your chocolate and top off each of the candy cups. Let the candy cool completely at room temperature. When they are completely cooled, the wrappers will peel off easily.

I was really happy with how these turned out, and they are really low glycemic, and full of healthy dark chocolate, almonds, and blueberries.  An exceptionally nice treat.  If your family enjoys sweeter candy, just use a lower percentage of cacao content in your dark chocolate, and you will still have a relatively healthy treat.

Thanks for reading,


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18 Responses to Recipe Remix: Dark Chocolate Almond Butter Cups with Dried Blueberries

  1. Cathy W September 6, 2012 at 7:37 pm #

    Now, don’t these look fabulous?! Green & Black’s is such a good chocolate to use…I have to try these! 🙂

    • Angela September 6, 2012 at 8:18 pm #

      It is by far my favorite chocolate–their dark chocolate is smoother than most.

  2. Marja September 7, 2012 at 12:17 am #


  3. Lisa @ Snappy Gourmet September 7, 2012 at 1:41 pm #

    I love Green & Black’s! Looks delish!

    • Angela September 9, 2012 at 9:59 am #

      Their mint flavor is my *favorite* chocolate.

  4. Jersey Girl Cooks September 11, 2012 at 5:46 am #

    Mmmmnn! I am afraid if I make these I will eat the whole batch!

    • Angela September 11, 2012 at 6:45 pm #

      That was my problem 🙂

  5. Bonnie Banters September 11, 2012 at 11:40 am #

    Thank you Angela for working so hard to offer this less sugar version…it looks phenomenally delicious!

    • Angela September 11, 2012 at 6:45 pm #

      Thank you, Bonnie!

  6. mild September 14, 2012 at 4:08 am #


    • Angela September 14, 2012 at 7:55 am #

      So glad you enjoyed!

  7. Katie September 16, 2012 at 10:45 am #

    I love this healthy twist on a sweet favorite!

    • Angela September 16, 2012 at 4:11 pm #

      Thanks, Katie! We have polished off the batch.

  8. Kiran @ September 26, 2012 at 2:09 pm #

    Love the twist in this classic, Angela!

  9. Paulette October 10, 2015 at 9:39 pm #

    Is it possible to use Organic Almond Butter and Agave instead? if so, would I need to alter the recipe in any way?

    • Angela October 10, 2015 at 10:07 pm #

      Paulette, the almond butter would make the filling much more runny, but it would still work. Just keep in mind that it will harder to work with and it will be more fluid. I would chill it well before making the candy, which should help. Agave should be fine, but will also make it thinner in texture.


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