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All recipes are GF, DF & refined sugar free, but mostly delicious!


As an Olympian I know food has the power fuel your adventures.

Being cert. in holistic nutrition I know how to design food to nourish you. 

As a trained chef I know how to make recipes taste good + satisfy you. 

Having a chronic illness, I know food is the foundation of your health journey. 

Crave worthy recipes that just happen to be damn good for you. 

Hi! Im arianne 

Your ideal Almond Butter Cups that hit the spot for those sweet cravings and are healthy enough for you to leave the guilt at home!

Almond Butter Cups

Recipe by Arianne JonesCuisine: Dairy Free, Gluten Free, No Refined Sugar, Vegan



*You can make your own Oat Flour by adding oats to a food processor or high speed blender and blending until it forms a flour.


  • 1 ¾  cups dairy free choc chips, divided

  • ½ cup natural almond butter (unsweetened and unsalted)

  • 1 ½ Tablespoons maple syrup 

  • 1-2  Tablespoons oat flour *

  • Pinch of Salt

  • Flakey Maldon salt or sea salt 

  • Optional Toppings (Choose One)
  • Chopped peanuts

  • cacao nibs

  • sesame seeds

  • almond slivers


  • Create a double boiler by bringing a medium pot filled a little less than halfway with water to a simmer. Place a heatproof bowl that’s just big enough to sit on top of the pot (ensure the bottom of the bowl does not touch the water) and add 1 cup of chocolate chips or chopped chocolate bar to the bowl, stirring consistency until fully melted. 
  • Set out 12 regular muffin tins on a baking sheet. Add a spoonful (about ½ tablespoon) of melted chocolate to the bottom of each muffin tin. Swirl the muffin cup by tipping it on its side and rotating it to ensure the melted chocolate goes about ¼-½ inch up the sides (you can also use a spoon to push it up onto the sides). You want a thin layer on the bottom, but ensure it is fully covered without gaps.
  • Once all 12 muffin tins have been coated, place the tray in the freezer to set. 
  • In a medium bowl, mix together nut butter, maple syrup, oat flour* and salt. 

    * Nut butter consistency varies greatly between brands. Depending on how dry or oily your nut butter is, you may need more or less oat flour. The mixture should no longer have the oily sheen and turn slightly doughier – enough that you could handle it with your hands. 
  • Once the chocolate is set (5-10 minutes) remove the muffin tins from the freezer. Take a small spoonful (about ½ tablespoon) of mixture and roll it into a ball in your hands, and then press flat into a disk with your palms. Place nut butter disk into the base of the chocolate. You can also simply spoon in the nut butter mixture and press flat with a spoon. 
  • Melt remaining ¾ cup of chocolate in your double boiler. Once melted, spoon the melted chocolate onto each cup, fully covering the nut butter center and ensuring it reaches all sides. 
  • Sprinkle the top with flakey sea salt and optional toppings. Place the tray in the freezer until set. Enjoy! 

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