Guilt- and Sugar-Free Chocolate Almond Butter Cups

Well I’m gearing up to start my next bikini competition prep (British Columbia Provincial Championships here I come!)  But before I start the insanely strict calorie counting and brutal fat/carb reduction plan, I really need to wea n myself off of the many vegan desserts I’ve been gorging on throughout my off-season.  Yes, sugar: that sweet, sweet nectar from the Gods…. It (and anything sweet for that matter) is my big-time weakness.  And well, it’s crucial that I cut it out before I embark on a “competition diet” which will consist of only the most bland & boring vegan foods imaginable.  Sounds great, huh?

almond_butter_cups_recipe_picSo why no sugar beforehand?  Well, as most of you already know, sugar is the devil!  In a nut shell, it causes serious cravings and makes us fat!  Too much of it can also cause low energy levels and muscle fatigue—two things you definitely don’t need when you’re working out constantly and trying to build lean muscle!

It’s also a well-known fact that when you remove sugar from your diet, your taste buds get retrained and suddenly not-so-sweet foods taste like candy!  I always feel this way about grapefruit (a competition diet staple.)

So without further ado, I wanted to share a “non-sweet treat” I’ve been enjoying throughout my current “sugar detox” phase whenever I’m craving something sweet.

I wanted to combine my Vancouver pal Krystle’s “peanut butter cup” recipe from with the “almond butter cup” recipe in Diane Sanfilippo’s 21 Day Sugar Detox book.  Who doesn’t love peanut butter cups?!  And my custom creation turned out even better than expected.  I highly recommend whipping up a batch of these before hogging out on that tub of ice cream or ginormous piece of chocolate cake.  These bad boys are not only sugar free, they’re also super high in protein!  Get ‘em in you guilt free, baby!



Prep Time
Total Time


Almond Butter (Bottom):

  • 1/2 cup natural almond butter
  • 2 tablespoons coconut oil, melted
  • 1 scoop vanilla Warrior Blend protein powder **Add a little bit of water if too thick**

Chocolate (Top):

  • 1/4 cup coconut oil, melted
  • 2 tablespoons unsweetened plain (or vanilla) almond milk
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup unsweetened cacao powder
  • Pinch of ground cinnamon
  • Pinch of sea salt


almond_butter_cups_picCombine all bottom ingredients together in a bowl.  Spoon approximately 1 tablespoon of the mixture into parchment-lined muffin tins. Should make about a half dozen (or 12 if using mini muffin tins.) Place in freezer for 15 minutes.

Combine all chocolate top ingredients together in a bowl.  Spoon approximately 1 tablespoon of the mixture on top of the almond butter. Place back in freezer for an additional 15 minutes or until hardened.

Tip: Keep cups in the freezer. This will prevent them from melting and losing their shape.

For more of my competition diet recipes, check out my eBook “Jacked on the Beanstalk: Plant Based Fuel for Vegan Athletes” via


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