Almond Butter Hearts

This has to be my favorite recipe I’ve recreated so far. The taste is amazing. Soft but crunchy with just the right amount of sweet. It has lots of ingredients that boost your energy so you can consume it before a workout, after for recovery or as a snack, which is my case.

Some of my friends where able to try it my samples and I was lucky enough to save a few to freeze for future snacks.


Almond Butter Hearts


  • 3 cups almonds
  • 1 cup walnuts
  • ¼ cup cacao nibs
  • 6 medjool dates, pitted, chopped, and soaked
  • 3 tbsp agave nectar or maple syrup


  • 1/3 cup virgin coconut oil, melted
  • 1/3 cup almond butter
  • 1/3 cup agave nectar or maple syrup
  • ¼ cup almond milk
  • 1 tsp pure vanilla extract


  • ¼ cup sliced almonds
  • ¼ cup cacao nibs


  • ½ cup coconut oil (melted)
  • ½ tsp sea salt
  • ½ cup agave nectar
  • 1 cup cacao powder


Crust: In a food processor, combine the almonds and walnuts. Process
until the nuts are in very small pieces. Add the cacao nibs; pulse until they are the
same size as the nuts. Add the dates and agave; pulse until a dough forms. Press
the dough into the bottom and up the sides of silicone cupcake molds,
keeping it thin to ensure lots of room for the filling. Set aside.

Filling, in a blender, combine all the ingredients. Process until smooth.
Divide the filling among the molds.

Chocolate Sauce: Blend all the ingredients in a blender until smooth pour a small amount as a third layer.

Garnish with sliced almonds and cacao nibs.

Refrigerate until firm, about 1 hour.