Eat and Drink Recipe for raw chocolate-almond butter cups Raw chocolate-almond butter cups, featured in "The Integrative Nutrition Cookbook." Photo Credit: Institute for Integrative Nutrition By Meredith Deliso email@example.com @themerryness February 9, 2016 4:08 PM Print Share Share Tweet Share Email If you’re going to indulge in sweets this Valentine’s Day, make them super. The Institute for Integrative Nutrition’s first cookbook, “The Integrative Nutrition Cookbook: Simple Recipes for Health and Happiness,” by the institute’s founder and director, Joshua Rosenthal (e-book out Friday, available for 99 cents for one week, then $16.99 starting Feb. 20 on Amazon) features easy-to-follow, nourishing recipes, including “superfood sweets.” The recipes for light desserts that are still packed with flavor include these vegan, gluten-free raw chocolate-almond butter cups, made with such superfoods as cacao and coconut oil. But, the book advises: “Keep in mind that these are still sweets, so eat sparingly.” Raw chocolate-almond butter cups Prep time: 30 minutesCook time: 30 minutesServes: 6-8 Ingredients1 cup raw cacao powder1⁄2 cup coconut oil, melted2 tsp. fine Himalayan salt1 1⁄2 tsp. vanilla extract1 cup raw almonds3 tbsp. quinoa flakes2 tbsp. raw almond butter2 tbsp. coconut oil2 tbsp. raw honey DirectionsWhisk raw cacao powder into melted coconut oil in double boiler until smooth.Turn off heat and add 1 tsp. salt and 1⁄2 tsp. vanilla extract. Set aside in bowl.Grind almonds and quinoa flakes in food processor and add to separate bowl. Then add 2 tbsp. coconut oil, raw honey, 1 tsp. vanilla extract and 1 tsp. salt. to the bowl. Combine well with spoon until thick paste forms.Line small muffin tray with paper cups. Drizzle 1 tbsp. chocolate into the bottom of each liner then freeze for 15 minutes or until firm.Remove from freezer and top with 1 tsp. almond mixture and then 1 tbsp. chocolate.Return to freezer after 20-30 minutes or until mixture is firm.Serve immediately or store in refrigerator. By Meredith Deliso firstname.lastname@example.org @themerryness Meredith has been a features editor with amNewYork since 2013, covering dining, health, travel and books. Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.