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three dark chocolate walnut butter cups stacked
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5 from 4 votes

Dark Chocolate Walnut Butter Cups

A healthier take on a peanut butter cup, these homemade dark chocolate walnut butter cups are quick, easy, delicious, and full of toasted walnuts, extra virgin olive oil, a touch of maple syrup, and sea salt!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: dark chocolate, naturally sweetened, walnut butter
Servings: 16 cups
Calories: 222kcal


  • 2 cups California Walnuts
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup more or less to taste
  • 1 teaspoon vanilla extract
  • 1 (10 oz) package vegan dark chocolate chips I used a 62% cacao
  • 1 tablespoon extra virgin olive oil
  • maldon sea salt for garnish


  • Pre-heat oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.
  • Spread out the California Walnuts in an even layer on the prepared baking sheet.
  • Bake for 10 minutes.
  • Remove from oven and let cool slightly.
  • Place walnuts into a food processor with the salt and pulse together until they resemble fine crumbs.
  • Scrape down the sides.
  • With the food processor running, slowly pour in 2 tablespoons oil, maple syrup, and vanilla extract.
  • Process until the mixture is very smooth. You may need to occasionally stop and scrape down the sides. Set walnut butter aside.
  • Line a mini muffin tin with mini paper liners (you’ll need 16 slots). Set aside.
  • Melt the dark chocolate chips and 1 tablespoon oil together in the microwave until smooth.
  • 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.
  • Repeat with remaining slots.
  • Place muffin tin in the fridge for 10 minutes, or until the chocolate has hardened.
  • Take 1 tablespoon walnut butter and place it into the center of one of the chocolate slots.
  • Lightly flatten with fingers.
  • Top with 1 teaspoon melted chocolate. This should completely cover the walnut butter.
  • Repeat with remaining slots.
  • Top with maldon sea salt. 
  • Place in fridge until firm, about 2 hours.
  • Serve, then store leftovers in an airtight container in the fridge.
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Serving: 1cup | Calories: 222kcal | Carbohydrates: 14g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 92mg | Potassium: 182mg | Fiber: 2g | Sugar: 8g | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 0.6mg