Dong Quai Almond Butter Cups
Prep time
Cook time
Total time
Equipment: Muffin tin, paper muffin liners
Recipe type: Dessert
Serves: 6
  • 2 cups dairy-free dark chocolate chips
  • 2 tablespoons raw honey
  • 1 tablespoon virgin coconut oil
  • ⅓ cup creamy organic almond butter
  • 1 ½ teaspoons ground dong quai powder
How To Make
  1. Line 6 muffin tins with paper liners. Melt chocolate chips and coconut oil in a double boiler over medium-low heat, about 10 minutes. Once smooth, stir in honey. Spoon heaping tablespoons of chocolate into muffin tins and freeze for 5 minutes to slightly firm.
  2. While chocolate chills, stir together dong quai powder and almond butter in a small bowl.
  3. Spoon 1 teaspoon of almond butter onto each chocolate layer. Add a second heaping tablespoon of chocolate over each almond butter layer. Transfer to freezer for 1 hour. Store in an airtight container in the refrigerator for up to 1 month.
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