Paleo LOVE Cups (GF, DF)

So Valentine's Day is just around the corner, and whether you are celebrating with your love, or you're partying it up for Single's Awareness Day, this recipe is for you.


Because chocolate is agnostic when it comes to spreading the L❤️️ VE. Honestly, you may not want to share this delectable treat with anyone anyway.

Recently, I came across the most adorable silicone heart mold pan from Wilton, and ideas began to percolate ... chocolate, nut butter, hearts, Valentine's Day, oh my ...

Excuse me while I go clean up my drool.

While Reese's PB Cups used to be my favorite, I've since ditched the processed candy, especially since it's so easy to make your own with higher quality ingredients and dramatically less sugar.

So I say, TREAT YO'SELF, and make a batch of these STAT. I will warn you - they're RICH, so you may actually decide to share one after all.

The best part - you can keep them frozen and ration them as long as you'd like.

In this recipe, I used Equal Exchange chocolate chips (70% cocoa). I love this brand because the chocolate is organic, vegan, fair-trade, and is produced in a facility that does NOT process peanuts, tree nuts, milk, eggs, wheat, and soy. You can purchase these at natural grocery stores or Whole Foods (or order online!). You'll also notice that I additionally use organic cacao powder in the chocolate shell ingredients. I did this for 2 reasons: 1) to cut the sweet flavor of the chocolate chips (I like my chocolate on the less sweet side), and 2) to boost the nutrient density. Raw cacao is less processed and maintains more nutrients and live enzymes than cocoa. 

Disclosure: This recipe contains affiliate links; if you visit Amazon through these links and purchase the products, I'll get a small commission. Have no fear - the price is still the same for you! 


Paleo Love Cups
(GF, DF)

Prep time: 30 min
Makes 6 hearts


Chocolate shell


NUT butter

  • 1 cup of your favorite organic nut butter
    (almond, walnut, cashew, pistachio)
  • 1 Tbsp organic coconut oil
  • 1 small pinch sea salt
    (if nut butter is unsalted)
  • Optional: 1/2 to 1 tsp maple syrup

    OR, Shannon's Recipe 😃
  • 1/4 cup organic roasted almonds
  • 1/4 cup raw, organic walnuts
  • 1/4 cup organic macadamia nuts
  • 1/4 cup coconut flakes
  • 1 Tbsp organic coconut oil
  • 1 small pinch sea salt
  • Optional: 1/2 to 1 tsp maple syrup


Chocolate shell

  1. Melt chocolate chips and coconut oil in a double boiler (if you have one), or on low in a small sauce pan (be sure to keep stirring so the chocolate doesn't burn). Whisk in the cacao powder until smooth.
  2. Place 1.5-2 Tbsp melted chocolate into the bottom of each heart mold.
  3. Place mold into freezer for 30 min while preparing the nut butter mixture.

NUT butter

  1. Using a food processor, mix nut butter with coconut oil, sea salt, and optional maple syrup until smooth.
  2. If preparing Shannon's nut butter recipe, add all ingredients to food processor, and process until smooth.

Preparing the love cups

  1. Once the chocolate base has set, remove the silicone mold from the freezer.
  2. Place a small dollup (approx. 2 tsp - depends how thick you want it!) of nut butter mixture onto the hardened chocolate. Gently spread the nut butter out, but don't push it all the way to the edge of the mold. Leave a little bit of space for the top layer of chocolate to surround it.
  3. Spoon ~2-2.5 Tbsp chocolate mixture on top to cover the nut butter. Be sure that the nut butter is completely covered, and that the chocolate is surrounding the nut butter on the edges (so you cannot see the nut butter center once you pop them out of the mold).
  4. Place the mold back into the freezer for at least 30 min-1hr.
  5. Pop the hearts out of the mold (this part is SO easy; no need to use a knife!), and let thaw in the fridge for 1hr, or at room-temp for 10 min before eating.
  6. ENJOY!! 

NOTE: You will likely have a slight excess of nut butter and chocolate, which isn't necessarily a bad thing. DO THIS: pour the rest of the chocolate mixture into your remaining nut butter, mix well ... and voilà, now you have chocolate nut butter as a sinfully tasty treat. I kept mine in the freezer, and would cut out small pieces to eat like fudge.