I Dream of Chocolate, Coconut, & Nut Butters KFP

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April 3, 2012 by RaesOfSunshine

Practicing my Pesach meals has been a delicious journey. I focused my efforts on Chocolate desserts, so really, I just had an excuse to indulge in healthy chocolate concoctions all week.

The good news?

You can indulge in these desserts on Pesach …and all year-round because they are deliciously nutritious, or as nutritious as chocolate gets!

One of my favorite flavor mixes is peanut butter and chocolate. For my friends who keep Cholov Yisrael (only have dairy from Israel), they have never tried a Reese’s Peanut Butter Cup. Well, after looking at the ingredients, their not missing much. Sugar, Cocoa butter, Nonfat milk, Milk fat, Lactose, Soy lecithin, PGPR, Emulsifiers, Peanuts (finally?), Sugar, Dextrose, Salt, and TBHQ.


PGPR? Emulsifiers? 3 types of Sugar? TBHQ?

Well, this just isn’t going to work.

To the drawing table….

Make the dessert parve (non-dairy) by using dark chocolate

Use organic, all-natural almond butter (aka..Ingredients = Almonds)

Not add any extra refined sugar

Add an extra kick of texture, flavor, and energy with trail mix

Make them KFP by using almond butter (Kosher for Passover)

*Can easily be made during other times of the year with organic peanut butter

The final product?

Dark Chocolate Almond Butter Cups Topped in Coconut Trail Mix
Don’t let the long name fool you, these are easy to make. The hard part is to only eat one two ;)


  • 1 bag dark chocolate chips
  • 2 TBS coconut oil (or another oil)
  • Approx 1/2 cup Almond butter (Liebers, or grind your own)
  • Approx 1 cup mix of: shredded coconut, chopped nuts, and dried fruits.
  • *If your almond butter & nuts are not salted, feel free to sprinkle Kosher Salt on top
  • Muffin tins (there are disposable ones)
  • Muffin liners

Only a few steps away from organic indulgence…

  1. Put 1/2 of your dark chocolate chips & 1 TBS coconut oil in a bowl and melt them (by double-boiler or microwave is fine).
  2. Line your muffin tins, approximately 18. When chocolate is ready, stir to incorporate.
  3. Spoon chocolate into muffin tins so that the bottom has just been covered. I usually put a spoon of chocolate in each liner and then move the pan side to side to see which ones still need chocolate.
  4. Once there is a base of chocolate, spoon approximately 1 teaspoon of nut butter into each liner. Move the pan side to side to flatten (if there is a clump).
  5. Heat the remaining chocolate with the 1 TBS of coconut oil like before. Now, cover each treat with a spoon of chocolate so that there is a layer of chocolate above the nut butter.
  6. The fun part! Sprinkle your trail mix (coconut, chopped nuts, and dried fruit) over the chocolate cups.
  7. Resist the temptation.
  8. Place the pans in the refrigerator (Or freezer if your fridge is full) and let harden.
  9. Once set, take the cups out of the papers and keep in baggies in the refrigerator….if they even make it there:)


Try any trail mix mixture that you would like. I used whatever was available – organic dried cranberries, almonds, cashews, shredded coconut, pumpkin seeds…etc


With a recipe like this…

Would you rather eat a brownie with 8 eggs & potato starch, even with knowing a  potato tree can grow in your stomach from that how unhealthy it is and the energy crash you may have later from the refined sugars?

Take one bite of these chocolate almond trail mix cups and then ask yourself this….

Ready to commit to the Healthy Pesach 2012 Challenege?

Comment below with trail mix combinations & your goals to passover foods that will make you slave in the gym or on a diet later!

Hope your days of Pesach cleaning & cooking are filled with RaesofSunshine.

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