Almond Butter Cups
Creamy almond butter meets silky chocolate in these easy, no-bake Almond Butter Cups. High in protein, fiber, and healthy fats, they’re perfect for snacking, dessert, or meal prep. Ready in just 15 minutes, these bite-sized treats satisfy sweet cravings without the guilt.
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.
