MCT Oil Nut Butter Cups

MCT Oil Nut Butter Cups

MCT Oil Nut Butter Cups



* One cup of chocolate chips is about 175 grams. One cup of grated chocolate is about 125 grams. A good bar of 70% or 80% cocoa chocolate weighs about 100 grams. You’ll need at very minimum 100 grams to fully surround the centers in this recipe. Use what you have.

Chocolate will vary in consistency. Drier chocolate, such as baking chocolate, will remain firm with 1-2 tablespoons of added MCT oil, but if your chocolate is very soft, reducing the MCT oil will help avoid cups that melt too quickly in your hand.


Nut Butter Filling

  • 4 Tbsp. nut butter
  • 2 Tbsp. Flora Organic MCT oil
  • pinch sea salt (exclude if nut butter is salted)
  • 1-2 Tbsp. honey (optional)

Chocolate Shells

  • 1-1.5 cups dark chocolate (chopped bar or chips made with lots of cacao and low in sugar)*
  • 1 Tbsp. Flora Organic MCT oil*


  1. Mix the filling ingredients together by hand or in a processor until smooth. The mixture should be soft but not runny. If needed, mix in additional MCT oil until the mixtures reaches the desired consistency. Mix in sweetener as desired. Drop spoonfuls onto a small lined baking tray to create 6 mounds or discs. Freeze the tray while you work with the chocolate.
  2. Melt the chocolate for the first time: either place the chocolate and MCT oil in a glass measuring cup and heat in the microwave in 30 second increments, or place in a double boiler or Bain Marie over medium heat until just melted. Either way, stir often and stop as soon as the chocolate is melted, remove from heat, and set aside.
  3. Using half your melted chocolate, pour equal amounts into 6 muffin cups. Go halfway up the sides with chocolate, either by swirling up the sides or using a silicone brush or other utensil. Chill the chocolate cups until firm, about 1 hour. The chocolate will look less shiny and will not stick to a utensil or finger if prodded
  4. Once the chocolate firms up, pull them and your frozen fillings back out. Place one filling in the center of each chocolate cup. Pour the remaining chocolate equally over the nut butter in the 6 filled cups, using a utensil to get the chocolate in the cracks and seal the nut butter centers in. If necessary, gently melt the remaining chocolate again first, being careful not to scorch it.
  5. Place your nut butter cups back in the freezer briefly until the chocolate is firm, then enjoy them, or place them into a sealed container and refrigerate for later.

Dana Green Remedios, RHN, RNCP, NNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.