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–+ servings
almond butter cups stacked
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Almond Butter Cups

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!
Prep Time15 mins
Cook Time1 min
Course: Candy, Dessert
Cuisine: American
Keyword: almond butter, naturally sweetened, vegan
Servings: 12 cups
Calories: 144kcal

Equipment

Ingredients

  • 1/4 cup + 2 tablespoons melted coconut oil
  • 1/4 cup + 2 tablespoons pure maple syrup
  • 1/2 cup cocoa powder
  • 6 tablespoons (heaping) almond butter all natural, runny, just nuts variety, room temperature
  • Maldon sea salt for topping
US Customary - Metric

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

*The longer you leave these in the freezer, the harder the chocolate (and almond butter inside) gets. I think the texture is perfect at about 6-8 hours.
**Let them sit for about 5 minutes at room temperature before serving.
**You can store these in the fridge, but then the chocolate won’t be as hard.
***This recipe can easier be doubled, tripled, etc. 

Nutrition

Calories: 144kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Sodium: 2mg | Potassium: 136mg | Fiber: 2g | Sugar: 6g | Calcium: 43mg | Iron: 0.8mg