Hormone Friendly Raw Chocolate-Almond Cups


I heard recently that chocolate is one of the top cravings for Meno-She’s. Would you agree? Are you a chocolate fiend?

While that’s OK sometimes, so much chocolate these days is filled with not-so-good things as well as lots of refined sugar which do not love our insulin, our waistlines or our hormones. This makes grabbing the nearest, most inexpensive bar (or block) you can find a pretty bad idea.

I’ve been through periods of doing just that and it didn’t do me any favours. In fact, I’ve found that since I’ve chosen to ditch refined sugar I feel better, my energy levels are peppier(!) and, if I don’t go off my good behaviour, my fibromyalgia (or whatever it is) doesn’t flare.

If you experience energy lags, brain fog – which can be due to sugar, not meno! – or the irritability, depression, anxiety, joint pain etc. that go with the meno years I highly recommend experimenting with giving sugar a miss. The first three weeks aren’t easy, but after that, you’ll wonder why you didn’t do it earlier.

If you want more info read our sugar series here:

The good news is that eschewing sugar doesn’t mean chocolate has to leave your life. Why not try these yummy little delectables? You can have your choccy fix and make your hormones. Win, win!

chocolate is one of the top cravings for Meno-She's Click To Tweet

Prep Time

30 minutes

Cooking Time

60 minutes


6-8 servings


  • 1 cup raw almonds, ground
  • 2 tbsp raw almond butter
  • 2 tbsp coconut oil
  • 3 tbsp quinoa flakes, ground
  • 2 tbsp raw honey
  • 1 tsp vanilla extract
  • 1 tsp fine Himalayan salt
  • 1 cup raw cacao powder
  • ½ cup coconut oil, melted
  • ½ tsp vanilla extract


  1. Whisk cacao powder into coconut oil in double-boiler until smooth.
  2. Turn off heat and add salt and vanilla extract. Set aside in bowl.
  3. Grind almonds and quinoa flakes in food processor and add to bowl.
  4. Add coconut oil, raw honey, vanilla extract, and salt.
  5. Combine well with a spoon until thick paste forms.
  6. Line small muffin tray with paper cups.
  7. Drizzle one tablespoon chocolate into the bottom of each liner then freeze for 15 minutes or until firm.
  8. Remove from freezer and top with one teaspoon almond mixture then another tablespoon of chocolate.
  9. Return to freezer after 20–30 minutes or until mixture is firm.
  10. Serve immediately or store in the refrigerator.

Used with permission from The Integrative Nutrition Cookbook, 2016
Main image via pixabay

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