Homemade Almond Butter Cups Recipe. Only 5 ingredients necessary: coconut oil, pure maple syrup, cocoa powder, almond butter, and optional maldon sea salt! Quick. Easy. Healthy. Vegan. Gluten Free!
If you love this healthier twist on the classic treat, you’ll also love: vegan scotcheroos, whole wheat chocolate chip cookies, and monster cookie bites.
Almond Butter Cups.
Because I’ve been craving Reese’s Peanut Butter Cups like no other and I seriously needed a healthy alternative.
I know you’re with me. 😉
PSST – If you’re not on the almond butter train or need a nut free version, feel free to use any “nut butter”: peanut butter, cashew butter, sunflower seed butter . . . you name it, it’ll probably be delicious.
If I haven’t convinced you yet, let me tell you. These homemade almond butter cups are:
- Easy! Trust me. They’re easier than getting in your car, running to the convenience store, and picking up a pack of Reese’s.
- Delicious! Your favorite brand of almond butter wrapped in a naturally sweetened chocolate mixture <— drooooool.
- Healthier! Real ingredients people.
While I’ll always have a special place in my heart for the classic, store bought peanut butter cup, I’m tellin’ ya, this homemade version is SO much tastier and will totally satisfy the craving.
Ingredients in vegan almond butter cups:
- Coconut oil
- Cocoa powder
- Pure maple syrup (not pancake syrup)
- Almond butter
- Maldon sea salt
How to make easy dark chocolate almond butter cups:
- Line a mini muffin tin with mini cupcake paper liners. You’ll fill 12 of the slots.
- Whisk together melted coconut oil, cocoa powder, and maple syrup until smooth.
- Pour 1 teaspoon of the melted chocolate mixture into one liner.
- Use the back of the teaspoon to “paint” up the sides of the liner.
- Repeat with remaining slots.
- Place muffin tin in the freezer to harden the chocolate.
- Take heaping 1/2 tablespoon almond butter and place it into the center of one of the chocolate slots.
- Top with another 1 teaspoon melted chocolate.
- Repeat with remaining slots.
- Top with maldon sea salt.
- Place in freezer until firm.
- Serve, then store leftovers in an airtight container in the freezer.
Naturally sweetened, sweet, but not too sweet homemade dark chocolate with rich, nutty, creamy almond butter . . .
Move over store bought candy, there’s a new nut butter cup in town!
– Jennifer
Almond Butter Cups
Equipment for this recipe
Ingredients
- ¼ cup + 2 tablespoons melted coconut oil
- ¼ cup + 2 tablespoons pure maple syrup
- ½ cup cocoa powder
- 6 tablespoons (heaping) almond butter all natural, runny, just nuts variety, room temperature
- Maldon sea salt for topping
Instructions
- Line a mini muffin tin with mini paper liners (you’ll need 12 slots). Set aside.
- In a bowl, whisk together melted coconut oil, pure maple syrup, and cocoa powder until smooth.
- Microwave for an additional 30 seconds if the mixture isn’t smooth and runny.
- Spoon 1 teaspoon melted chocolate into one liner.
- Use the back of the teaspoon to “paint” up the sides of the liner. The inside of the liner should be completely covered in a thin layer of chocolate. This is messy and doesn’t have to be perfect.
- Repeat with remaining slots.
- Place muffin tin in the freezer for 10 minutes, or until the chocolate has hardened.
- Take heaping 1/2 tablespoon almond butter and place it into the center of one of the chocolate slots.
- Top with 1 teaspoon melted chocolate (you’ll need to microwave the mixture again for another 30 seconds or so to re-melt). This should completely cover the almond butter and fill the cup.
- Repeat with remaining slots.
- Top with maldon sea salt.
- Place in freezer until firm, about 8 hours or overnight.*
- Peel the off the paper liners. You need to do this when they're frozen solid or you'll break the chocolate.
- Serve, then store leftovers in an airtight container in the freezer.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Christine
Jennifer @ Show Me the Yummy
Christine
Jennifer @ Show Me the Yummy