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AB&J Cups

(Paleo, Gluten Free, Vegan, Dairy Free, Refined Sugar Free)
Makes 24 mini cups or 12 large cups


1 ½ Cups WOODSTOCK Frozen Whole Strawberries
1 Cup WOODSTOCK Almond Butter (Salted is our favorite for this recipe)
1 ½ Tablespoons WOODSTOCK chia seeds
24oz (1 bag) of dark chocolate (Look for 72% cacao if you can)
2 Tablespoon Maple Syrup (Optional)
½ Cup HARVEST BAY refined coconut oil


To Make the Jelly 

  1. Place the berries in a medium sauce pot with a tablespoon of water. Bring to a boil and reduce heat to medium to simmer. Look for a soft consistency and then turn off the heat.
  2. Stir in 1 tablespoon maple syrup and chia seeds. Mix until the jelly thickens a bit. Place mixture in bowl and set aside.

To Make the Cups

  1. Cupcake liners in a cupcake pan/muffin pan and set aside next to the stove. 
  2. Stir the Almond Butter in a mason jar so the consistency gets smooth and creamy and is easily spreadable. Set aside next to the stove.
  3. In a double boiler melt chocolate. Stir in remaining maple syrup and coconut oil. 
  4. Spoon a thin layer of the chocolate mixture into the liners. Place in the freezer for 5-10 minutes
  5. Once set, spoon about a teaspoon of the jelly mixture into the center of each of the cups, leaving a bit of space around the edges. Then spoon the almond butter mixture (about a tablespoon) into each of the cups, covering the tops and the sides of the jelly.
  6. Once all of the cups have been enrobed place them in the freezer to set (1-2 hours).
  7. Store in the freezer for up to 1 month

Enjoy and hide them from your husbands, roommates, children and co-workers!!

Tip: To make this recipe completely sugar free exclude the maple syrup and use 100% cacao chocolate