These Almond Butter Cups are the ultimate bite-sized treat, combining rich chocolate with creamy almond butter for a perfectly balanced sweet and savory flavor.
Packed with plant-based protein, fiber, and healthy fats, they make a satisfying snack without excess saturated fat.
Quick, easy, and fuss-free, they’re ideal for everyday indulgence, meal prep, or a guilt-free dessert.
Almond Butter Cups
Equipment
- 1 muffin tin (12-cup)
- 12 paper cupcake liners
- 1 Microwave-Safe Bowl or Double Boiler
- 1 spoon or small scoop
- 1 spatula
- Measuring Cups and Spoons
Ingredients
- 14 ounces chocolate chips
- 2 tablespoons coconut oil
- ½ cup almond butter
- Flaky sea salt optional, for sprinkling
Instructions
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper cupcake liners. Gently press each liner into the wells so they sit neatly and will hold the chocolate and almond butter mixture securely. Set the tin aside while you prepare the chocolate.
- Melt Chocolate and Coconut Oil: In a microwave-safe bowl, combine 14 ounces of chocolate chips with 2 tablespoons of coconut oil. Microwave in 20-second intervals, stirring between each, until completely melted and smooth. Alternatively, melt over a double boiler on the stovetop, stirring frequently to prevent scorching. The coconut oil gives the chocolate a glossy finish and soft texture.
- Chill Almond Butter: Place 1/2 cup of almond butter in a small bowl and freeze for 5–10 minutes. Chilling firms the almond butter, making it easier to dollop and preventing it from blending too much into the chocolate later.
- Add Base Chocolate Layer: Spoon about 1 tablespoon of melted chocolate into each paper-lined muffin cup. Tap the muffin tin gently on the counter to flatten the chocolate evenly and remove air bubbles. Chill in the fridge for 5 minutes to set slightly.
- Add Almond Butter Centers: Remove almond butter from the freezer. Using a small spoon or teaspoon, place a dollop (around 2 teaspoons) in the center of each chocolate-filled cup. Flatten gently with the back of a spoon or your finger, keeping it away from the edges so it doesn’t spill over.
- Top with Remaining Chocolate: Pour roughly 1 1/2 tablespoons of melted chocolate on top of the almond butter in each cup. Tap the muffin tin gently to level the tops and remove air pockets. Sprinkle a pinch of flaky sea salt on each cup if desired.
- Chill Until Firm: Refrigerate the completed almond butter cups for 10 minutes or until completely firm. This ensures the chocolate sets fully while keeping a creamy almond butter center.
- Serve or Store: Once set, the almond butter cups are ready to enjoy. Carefully peel away the paper liners or leave them in place for easy storage. Store in an airtight container in the fridge for several weeks, or freeze in a freezer-safe container for up to 3 months.
Notes
- For best results, use high-quality chocolate chips or chunks with at least 60% cacao for a rich, smooth taste.
- Lightly tap the muffin tin after adding chocolate layers to remove air bubbles and achieve an even, professional-looking finish.
- Chilling the almond butter before adding it to the cups prevents it from blending too much into the chocolate, keeping each bite distinct.
- Optional: sprinkle a tiny pinch of flaky sea salt on top to enhance the sweet-and-savory contrast.
- These cups are naturally gluten-free, and with careful ingredient selection, they can also be made vegan.
Chef’s Secrets: Perfect Chocolate Almond Technique
The key to achieving perfect almond butter cups lies in the chocolate-to-almond butter ratio.
Too much chocolate can make the cups hard to bite into, while too little may not fully encase the almond butter.
Using coconut oil slightly thins the chocolate, giving it a glossy, easy-to-bite finish.
Always chill the almond butter first to prevent it from sinking into the chocolate.
For a smoother chocolate layer, gently stir melted chocolate rather than shaking or whisking aggressively, which can introduce air bubbles.
Serving Suggestions: Creative Enjoyment Ideas
Almond Butter Cups can be enjoyed straight from the fridge as a quick snack, post-workout protein boost, or guilt-free dessert.
For an extra special treat, serve alongside fresh berries or a dollop of dairy-free whipped cream.
They also pair beautifully with coffee, herbal teas, or a glass of almond milk.
If serving at a party, arrange on a decorative platter with alternating chocolate and nut varieties for a visually appealing display.
Storage Tips: Keep Treats Fresh Longer
To maintain optimal freshness, store almond butter cups in an airtight container in the refrigerator for up to several weeks.
For longer storage, freeze in a freezer-safe container for up to three months.
To enjoy frozen cups, simply transfer to the fridge for 10–15 minutes before serving to soften slightly.
Avoid leaving them at room temperature for long periods, as chocolate can melt and almond butter may soften excessively.
Frequently Asked Questions
1. Can I use peanut butter instead of almond butter?
Yes! Peanut butter works well, though it has a stronger, earthier flavor than almond butter. You may want to adjust the sweetness slightly if your peanut butter is unsweetened.
2. Do I need coconut oil in the chocolate?
Coconut oil is optional but recommended. It thins the chocolate slightly, giving a smoother texture and shinier finish. You can omit it, but the chocolate may be firmer and harder to bite.
3. Can I make these dairy-free or vegan?
Absolutely. Use dairy-free chocolate chips to keep the recipe vegan-friendly. Check labels to ensure all ingredients meet your dietary preferences.
4. How long will they last in the fridge?
Stored properly in an airtight container, almond butter cups will stay fresh for up to 3–4 weeks. Always check for any softening or oil separation before eating.
5. Can I add toppings or mix-ins?
Yes! Consider chopped nuts, shredded coconut, or cacao nibs sprinkled on top for extra texture. You can also swirl in a bit of honey or maple syrup into the almond butter for added flavor.
