Chocolate-Topped Almond Coconut Cups

Sarah Cuff, a Registered Holistic Nutritionist and owner of Eat2Run has been in my "nutrition corner" for the past 6 months. I couldn't be more grateful to work with her as I chase down new race PRs and learn additional nutrition strategies to help my clients reach their goals. This recipe is all Sarah... A high-fat, low-carb treat to satisfy hunger and/or a sweet tooth when you aren't in need of carbohydrates to fuel a run or workout. 

(Makes 12 servings)

Ingredients- Bottom Layer

  • 2 Tbsp coconut oil, melted
  • ¼ cup almond butter
  • ¼ cup shredded coconut
  • ¼ cup hemp hearts
  • ¼ cup chia seeds

Ingredients – Top Layer

  • 2 Tbsp coconut oil, melted
  • ¼ cup raw cacao powder
  • ¼ cup raw cacao nibs
  • 1 Tbsp maple syrup


  1. In a medium bowl, mix together bottom layer ingredients. Divide the mixture between 12 mini muffin cups. Place the muffin pan in the refrigerator for a few minutes.
  2. In the now emptied bowl, mix together the top layer ingredients, and spoon it over the top of the almond butter mixture in the mini muffin cups.
  3. Place in the fridge until set (about an hour); keep stored in the refrigerator.

For more of Sarah's terrific recipes, visit her at


Karen Berenson