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Almond Butter and Chocolate Cups

Justine Taulin



Impact of food on health

I have always lived in a family where food was very important. My parents used to eat a lot of meat, cream, cheese, etc. All this food is very caloric and fatty. That’s why I started having high cholesterol even though I didn’t eat a lot. When I left my parents’ home to live in my own apartment, I decided to become vegetarian, then vegan a few months later. I no longer wanted to participate in the horrible treatment of animals, and I also wanted to improve my health. Since going vegan, my blood tests have been very good; I haven’t had any more cholesterol issues. It has changed everything in my life and I am glad to be taking care of my body.

Real wellness

At first I thought that wellness was just eating healthy, doing sports, etc. But I realize more and more that it’s not just balanced eating that makes you happy, but also your state of mind. Wellness also depends on what we feel inside. (For example, now that I’m vegan, I no longer feel guilty about the treatment of animals.) That’s why I am increasingly interested in yoga to feel good in my body and my head. I think this is “real wellness.”

Vegan goals

My ultimate goal is to veganize the French pastries that are already well known. Later, I want to create my own vegan recipes and open a vegan coffee shop in the South of France with a lot of French vegan pastries.


1 vegan chocolate bar

½ cup organic almond butter (preferably homemade)

1 tbsp coconut oil

1 tbsp maple syrup


In a bowl, mix almond butter and maple syrup in order to make dough. Melt the chocolate bar with the coconut oil. In a silicone cupcake mold, add the melted chocolate at the bottom and on the edges by turning the mold in your hand. Remove the dough and shape it into a disc with your hands. Then, add it in the mold covered with chocolate. Cover all with the melted chocolate. Put it in the fridge for 3 hours. Unmold and taste them!

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