Chocolate Cardamom Cups

Chocolate Cardamom Cups

You guys, I have a serious cardamom addiction and I have become obsessed with the cardamom + chocolate combo. Last week we found these aaaaahhhhmazing chocolate cups that used cardamom and I just about died and went to chocolate heaven. I loved them so much that (1.) I couldn’t stop thinking and dreaming about them and (2.) I had to recreate my own version!!

A few years ago, I created these raw tahini cups – the photos are horrendous, BUT omg, that photo I snapped of little, itty bitty Willow is so dang priceless! Anyways, I took inspiration from those and gave it a twist. If you’re not a fan of cardamom, you can easily leave it out or add ground vanilla bean…but I really think you should try it!

If you don’t have any raw cacao butter on hand to make the chocolate for these, you could melt some dark chocolate chips (although I haven’t tried it). I’d start with melting at least 1-1.5 cups. And definitely leave out the added sweetener!

I chose to use roasted almond butter (from Costco, because that stuff is magic) because it brings a really really good flavor to the filling and pairs so perfectly with chocolate. You can swap it for raw almond butter or your favorite nut/seed butter.

Chocolate Cardamom Cups


Makes 6 big cups or 12-14 mini

I went heavy on the chocolate for these cups, but you could certainly stretch out the chocolate to make shorter/thinner cups, which will also lead to more cups!


for the chocolate:

  • 1/2 cup raw cacao butter (84 g)
  • 1/2 cup solid coconut oil (88 g)*
  • 2 Tablespoons pure maple syrup OR coconut sugar**
  • 1/2 cup cacao powder
  • 1 teaspoon vanilla extract
  • pinch Himalayan salt

for the filling:

  • 1/2 cup roasted creamy almond butter (unsweetened, oil-free, unsalted)
  • 1 Tablespoon coconut sugar
  • 1/4 heaped teaspoon – 1/2 teaspoon ground cardamom
  • pinch Himalayan salt (optional)

*You can omit the coconut oil to keep this oil free – just double the raw cacao butter. I have tested it both ways and they’re equally delicious! The coconut oil makes for a softer chocolate, but the all cacao butter version can be soft too if you have patience 😉 If you try and eat it straight from the fridge it will be very hard…just allow it to sit at room temp for a few minutes to get to that softer chocolate.

**I have tested this both with maple syrup and coconut sugar. The coconut sugar tends to settle to the bottom of the melted chocolate, so be sure to stir it frequently between pours. That being said, I actually do prefer the coconut sugar variation!


  1. In a double boiler, melt the cacao butter, coconut oil, and maple syrup (or coconut sugar).
  2. Once melted, remove from heat and whisk in the cacao powder, vanilla, and salt.
  3. If making the large cups, pour about 1.5-2 Tablespoons worth of the melted chocolate into muffin liners or silicone liners. If making smaller cups, pour about 1/2-3/4 Tablespoons. Place in the freezer while you make the filling.
  4. In a small bowl, stir together the almond butter, coconut sugar, salt, and cardamom.
  5. Put a small dollop on top of the bottom chocolate layer. Then add more melted chocolate to each cup…if making large cups, use approx another 1.5-2 tablespoons and if you’re making smaller cups, pour approx 1/2-3/4 tablespoons.
  6. Place in the refrigerator until fully set (about 30-40 min) OR if you’re impatient, you can put them in the freezer and cut your waiting time in half 😉
  7. Store them in the refrigerator in an airtight container. Let them sit at room temperature for a few minutes to soften a bit before eating and ENJOY!

Although completely optional, you can dust these with extra cacao powder, coconut sugar, or toasted coconut! I let the cups hang in the freezer until almost set and then sprinkled toasted coconut on top….then returned to the freezer to fully set.

I went a little heavy with the filling in these! Ha! But look how a heart appeared in that bottom cup!

Chocolate Cardamom Cups

Chocolate Cardamom Cups

Chocolate Cardamom Cups

If I can get my act together, I’ll share some other chocolate recipes with you!

Thanks for stopping by!

8 thoughts

  1. Ooh these look so good and I don’t even know what cardamom is! I’m sure it’s in my pantry but then again maybe I’m thinking of coriander 🤣 For you my friend I will absolutely buy some and make these!


    1. I laughed SO hard!!!! 🤣🤣🤣 yeah, don’t use coriander 😆 If you like chai, then you probably like cardamom. It’s really fragrant with a slightly spicy/sweet flavor (very similar to ginger, but with a bit of a citrusy kick). I really don’t know how to properly describe the flavor!! Ha!! It’s so unique! Please let me know if you give these a try!! Love you, friend! 😘❤️❤️


  2. Made. Loved. Devoured❤️ OMG Mandy I can see why you are obsessed with this combo, they were delicious! I love cardamom but I never know what to do with it, and I have a feeling most of the bottle I just bought will be funneled into chocolate things now haha😊 I did use enjoy life chips, but I want to try it with cacao butter next time and make them a little bit darker because I feel like that would be even better with the cardamom. And I couldn’t pass up the pretty toasted coconut on top idea too which just made them all the more irresistible. So much going on with the spice and vanilla and coconut and SALT, but gah it just works so well. Thank you for the inspiration and yummiest treat! xo

    Liked by 1 person

    1. OMG!!!!!! 😭😭😘😘 Thank YOU so much for giving this recipe a try!!! I am beyond thrilled to hear that you enjoyed them!! Now Dee’s comment above makes sense 😂 Isn’t that combo so good? I find myself adding cardamom to just about every chocolate creation these days…cardamom hot chocolate is really good, just an fyi 😆 I don’t know what it is, but I’ve been a lot more into salt this past year and find that adding it to all things chocolate just makes it better! I’m glad you added the toasted coconut!! Next time I make a batch I really want to add pistachios!! Thank you so very much for this lovely comment, Natalie! You’re the best!!! Happy weekend to you! xo ❤️❤️❤️


  3. OMG, how did I miss this post?!! I LOVE cardamom!!! I actually make an orange and cardamom cake last year but have been saving to post it and am in total agreement with the cardamom obsession! I absolutely love the smell and flavor. I actually like to just sprinkle it directly onto warm pancakes with syrup, omg, it’s heaven. This is such a brilliant recipe Mandy, I swear we have the same tastebuds! I cannot wait to try this recipe too! I’ll be dreaming of it all day, haha!


    1. No way?!? Orange and cardamom cake?!?! You must post that recipe!! We really do have the same tastebuds…which is why I make so many of your recipes (I’d make them all if I had a normal system 😂)! I just love cardamom – the smell is absolutely intoxicating. No joke, sometimes I’ll open the jar just to smell it! Thank you so much for the kind words, sweet friend!! ❤️❤️❤️


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s