Snacks

Dark Chocolate Almond Butter Cups

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Dark Chocolate Almond Butter Cups are a healthy twist on Reece’s Peanut Butter Cups, except these are vegan, gluten-free and made with healthy ingredients like dark chocolate, almond butter and coconut flour.

A delicious twist on a classic peanut butter cup except these are made with dark chocolate and almond butter. Sprinkled with sea salt for the ultimate sweet and salty pairing.

Skip the store bought candy

Skip the packaged candy and make these easy Dark Chocolate Almond Butter Cups at home! These easy Almond Butter cups are made with just five simple ingredients, but still have that irresistible taste like the original, just without any of the preservatives or funky ingredients!

You may be wondering why you would make your own homemade almond butter cups when you can easily buy them at the store for an inexpensive price. Well, the reason is because making your own is both fun and satisfying!

The biggest achievement from making your own homemade almond butter cups is that they really taste SO much better than the packaged kind. For example, in this recipe I use dark chocolate, which is richer. I also use a special kind of almond butter that is uniquely great for this recipe.

Now, don’t get me wrong. I love peanut butter and chocolate as much as the next gal. And you can totally use peanut butter in this recipe instead of the almond butter, both will work fine. However, for this recipe I used a special kind of almond butter which is what really set this recipe apart. Keep on reading to find out what I used and where you can get it.

A delicious twist on a classic peanut butter cup except these are made with dark chocolate and almond butter. Sprinkled with sea salt for the ultimate sweet and salty pairing.

Ingredients in Almond Butter Cups

This almond butter cup recipe has just 4ish simple and healthy ingredients that are both suitable for a vegan or gluten-free diet.

  • Dark Chocolate- I like to use Lily’s Sweet Dark Chocolate which has no added sugar but is instead sweetened with stevia.
  • Almond Butter- The almond butter that I used for this recipe is from Abby’s Better. I used the Cinnamon Roll flavor which was an absolute dream paired with the dark chocolate.
  • Coconut oil- just a few teaspoons of coconut oil for melting the dark chocolate and making sure it’s creamy and smooth.
  • Maple syrup- just a teaspoon of maple syrup to sweeten up the almond butter a bit. This is totally optional, but I believe it makes them taste better.
  • Coconut flour- Coconut flour is used to thicken up the almond butter and make it workable that you can roll the almond butter into balls for this recipe.
A delicious twist on a classic peanut butter cup except these are made with dark chocolate and almond butter. Sprinkled with sea salt for the ultimate sweet and salty pairing.

How to make homemade almond butter cups

Making your own homemade almond butter cups is both stress and pain-free. You won’t need any fancy equipment, just a cupcake tin and some liners and you’ll be ready to go. I like to use these silicon cup cake liners that I got from amazon. They make baking so easy and it’s allows for less paper waste.

Now let’s get into making these delicious dessert treats. To start, you will melt the dark chocolate chips with the coconut oil. You can do this in the microwave in 30 second increments, or you can melt it in a double broiler. Both methods work great.

Add the cupcake liners to the cup cake tin, then add 1.5 Tbsp of melted dark chocolate to the bottom of each cupcake liner. Place the entire tray in the freezer for 5-7 minutes to harden.

In the meantime, add the almond butter, maple syrup and coconut flour to a small bowl and mix until a thicker dough starts to form. Using your hands, grab about 1/2 Tbsp worth of the almond butter and roll them into a ball.

Remove the cupcake tray from the freezer. Then, with the palms of your hands, flatten the ball slightly so it’s more like a flat oval shape. Place this almond butter ball in the center of the cupcake liners. Allow there to be room on the edges. That’s what will complete the almond butter cups.

Pour more dark chocolate over each of the almond butter balls until they are covered completely. Smooth out the tops of each one and place back in the freezer for 30-45 minutes or until they are completely harden.

Remove from liners and store in the fridge for up to 1 week.

A delicious twist on a classic peanut butter cup except these are made with dark chocolate and almond butter. Sprinkled with sea salt for the ultimate sweet and salty pairing.

Dark Chocolate Almond Butter Cups

Recipe by Hannah KlingCourse: DessertCuisine: AmericanDifficulty: Beginner
Servings

8

almond butter cups
Prep time

15

minutes
Cooking time

45

minutes

Dark Chocolate Almond Butter Cups are a healthy twist on Reece’s Peanut Butter Cups, except these are vegan, gluten-free and made with healthy ingredients like dark chocolate, almond butter and coconut flour.

Ingredients

  • 2 cups of dark chocolate chips

  • 2 tbsp coconut oil

  • 1/2 cup almond butter

  • 1 Tbsp coconut flour

  • 1 tsp maple syrup

Directions

  • Melt dark chocolate chips with coconut oil. You can do this in the microwave in 30 second increments, or you can melt it in a double broiler. Both methods work great.
  • Add the cupcake liners to the cupcake tin, then add 1.5 Tbsp of the melted dark chocolate to the bottom of each cupcake liner. Place the entire tray in the freezer for 5-7 minutes to harden.
  • In the meantime, combine the almond butter, maple syrup and coconut flour in a small bowl. Mix until a thicker dough starts to form.
  • Using your hands, grab about 1/2 Tbsp worth of the almond butter and roll them into a ball. Set aside.
  • Remove the cupcake tray from the freezer. Then, with the palms of your hands, flatten the ball slightly so it’s more like a flat oval shape. Place this almond butter ball in the center of the cupcake liners. Allow there to be room on the edges. That’s what will complete the almond butter cups.
  • Pour more dark chocolate over each of the almond butter ball until they are covered completely. Smooth out the tops of each one and place back in the freezer for 30-45 minutes or until they are completely hard.
  • Remove from liners and sprinkle with sea salt if desired.
  • Store in the fridge and enjoy up to 1-2 weeks.

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
  • Please leave a comment or review below!
 

2 Comments

  1. You had me at dark chocolate ?

    Definitely going to try this recipe! As far as the coconut flour, does it over power the almond butter taste?

     

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