As an endurance athlete, this recipe is a go-to healthy treat for me when completing short cycles on a high-fat, low-carb diet as a means of improving fat utilization during exercise. Similarly, for individuals trying the keto diet, this is a perfect dessert replacement. Chia and flax seeds add Omega-3 and Omega-6s to these chocolate cups while coconut oil provides plant-based medium chain triglycerides (MCTs). A small amount of xylitol, erythritol, and stevia blend adds a hint of sweetness without raising the blood sugar level. 


Time: 15 min, plus chilling time
Servings: 24 chocolate cups





  • ¼ cup chia seeds 
  • ¼ cup flax seeds 
  • ¼ cup pumpkin seeds 
  • ½ cup coconut flakes 


  • ¼ cup coconut oil 
  • 1 cup almond butter 
  • ¼ cup cacao powder 
  • 1 tsp stevia blend (recommend: Trim Healthy Mama Gentle Sweet) 
  • pinch of sea salt 


  • 24 mini-cupcake liners 
  • mini-cupcake pan 

Team RESTORE recommends organic ingredients. If it’s labeled “organic,” that means the food is not genetically engineered or modified (“GMO”). If you are unable to source organic, we definitely recommend non-GMO. GMO foods are likely treated with herbicides, especially glyphosate, because they are engineered to resist it. (Glyphosate kills the weeds, but not the GMO crop.)



  • In a food processor, mix all the seeds and coconut flakes. Pulse to chop. Dump this dry mix into a large bowl. 
  • Melt the coconut oil in a small saucepan on low heat. Gradually add in the almond butter, cacao powder, stevia blend, and sea salt into the saucepan. Stir until well combined.  
  • Add the warm, wet mixture into the dry ingredients.  
  • Place 24 mini-cupcake liners into cupcake pan. Spoon the mix into each individual cup. 
  • Refrigerate overnight or freeze for 30 minutes if eager to serve. Enjoy your healthy treat! 




 Per Chocolate Cup: 

  • 126 calories 
  • 11g total fat, 3g saturated fat 
  • 5g carbohydrate, 3g fiber, <1g sugar 
  • 4g protein