Almond Butter Cups

Offer a snack that is vegan, paleo, gluten-free … and tastes decadent! You and your family can enjoy while feeling good about the ingredients you used and knowing how they were sourced!

Three chocolate almond cups on a plate next to a bag of fair trade chocolate chips.
5 from 2 votes
Print

Almond Butter Cups

We like that these cups take very little time but fully satisfy your cravings for something chocolatey, sweet and crunchy. Plus, they’re made with organic, fairly traded ingredients!

Course Dessert, Snack
Keyword almond butter, Chocolate
Total Time 15 minutes
Servings 12

Ingredients

Almond Butter Filling:

  • 1/2 cup almond butter (Make your own with Equal Exchange Almonds or use store-bought if you’re short on time.)
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic maple syrup

Chocolate Mixture:

  • 10 oz. Organic Bittersweet Chocolate Chips
  • 2 tablespoons melted organic coconut oil (We like Dr. Bronner’s because it’s fairly traded and whole kernel which gives it a nuttier flavor!)

Garnish:

Instructions

  1. Add almond butter, vanilla extract and maple syrup to a bowl. Mix until smooth. Set aside.
  2. Place chocolate chips and coconut oil in a heatproof bowl. Set over a pot of boiling water (but not touching the water) and stir until melted.

  3. Place paper cupcake lines inside the cups of a muffin tin. Add a tablespoon of melted chocolate to each cupcake liner. Use a spoon to work the chocolate up the sides of the liner. Place the whole muffin tin in the freezer for five minutes, until the chocolate hardens.

  4. Remove tin from the freezer and place one scoop of the almond butter mixture in the center of each chocolate filled cupcake liner.

  5. Top each filled cupcake liner with remaining chocolate until the almond butter is completely covered. Place two whole almonds on the top of each almond butter cup.

  6. Place the cups in the freezer for five more minutes to firm up.

  7. Remove from the freezer and garnish the tops with coarse sea salt if you’d like.
  8. Note: It’s recommended to store the cups in an airtight container in the refrigerator until you’re ready to serve them. The airtight container ensures that the chocolate doesn’t absorb any other food smells and flavors that are also in the fridge.

Recipe Notes

Recipe adapted from JoyfulHealthyEats.com

About The Author

Bethany Karbowski

Leave A Comment

Your email address will not be published. Required fields are marked *