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I’ve been wanting to make these for a bit now and so glad that I did this evening. These are delicious and easy to make.
Carolyn
Almond Butter Cups SAY WHATTTT!
It’s like Reese’s peanut butter cups left us, and then went and got cleaned up, and then came back to propose to us again just in time for Sugar Free January.
Raise your hand if you want to eat these right now? Your hand should be raised. Raise your hand if you just ate one of these and maybe still have a little chocolate on your mouth? Hiii it me. This is a new fridge/freezer staple in my life.
I have been generally staying away from desserts during our Sugar Free January challenge, but a few nights ago I was really getting hit hard with a craving for something a little more substantial than my humble little square of dark chocolate. So I went to the kitchen and just made what I was wishing for: a Reese’s-like chocolate situation with very nice, normal, even nutritious ingredients and very limited (or zero!) refined sugars. This was a very good moment for me and it’s about to become a good moment for you.
How To Make Our Almond Butter Cups:
Here’s What Almond Butter Cups Are All About:
- Coconut oil
- Cocoa powder
- Sweetener of choice – I like both agave and real maple syrup
- Nut butter of choice – I like both peanut butter and almond butter
- Coarse sea salt because SALT HOG
We start with the melted cocoa mixture. Just a little bit is all you need.
And now a quick little smush of almond butter. Or peanut butter. Or something else. You choose!
And finally, a finishing touch of chocolate to cover up and get smooth, and sea salt for crunch and prettiness.
Freeze and done.
LITERALLY DONE. Just peel the papers off and eat ’em. Not all at once, ideally, but…
Do you love this recipe or what?!
In case no one has told you yet today, you – yes, YOU! – are amazing. The universe (and me!) would like to thank you for being your unique and beautiful self by delivering you a sweet, rich, creamy almond butter cup that doesn’t include lots of icky ingredients. This is your moment. May you enjoy every sweet and creamy bite.
BLISSSSSS! ♡
Almond Butter Cups
- Total Time: 1 hour 10 minutes
- Yield: 12 medium/large almond butter cups 1x
Description
Almond Butter Cups: made with five ingredients and no refined sugar. So creamy, rich, and yummy!
Ingredients
- 3/4 cup melted coconut oil
- 1/2 cup cocoa powder (more or less to taste)
- 2–4 tablespoons natural sweetener (I like agave or maple syrup – more or less to taste)
- pinch of salt
- roughly 3/4 cup of almond butter (or any nut butter)
- sea salt for topping
Instructions
- Whisk the coconut oil, cocoa powder, sweetener, and a pinch of salt.
- Fill a regular size muffin tin with paper liners. Pour a small amount of the cocoa mixture (1-2 tablespoons) into the paper cups. Drop a small spoonful of the almond butter (2-3 teaspoons) into the center of each cup. Divide remaining chocolate amongst the cups.
- If almond butter is sticking up, just gently press it down so each cup has a smooth top layer. Sprinkle each almond butter cup with a pinch of coarse sea salt. Freeze for one hour or until solid. YUM TOWN.
Notes
These can be stored in the fridge or freezer!
They are very adaptable – I’ve used as much as 3/4 cup cocoa, and as little as 2 tablespoons agave. It just depends on how sweet / dark you want them to be. I’ve also used peanut butter which is (obviously) delicious!
- Prep Time: 10 minutes
- Cook Time: 1 hour (for freezing)
- Category: Dessert
- Cuisine: American
Nutrition Facts
- Daily value: 29% Total Fat 22.6g
- Daily value: 0% Cholesterol 0mg
- Daily value: 4% Sodium 99.3mg
- Daily value: 3% Total Carbohydrate 8.4g
- Daily value: 10% Dietary Fiber 2.7g
- Sugars 3.8g
- Daily value: 8% Protein 3.9g
- Daily value: 0% Vitamin A 0µg
- Daily value: 0% Vitamin C 0mg
Keywords: almond butter cups, peanut butter cups, healthy almond butter cups
One More Thing!
This recipe is part of our easy no-bake desserts page. Check it out!
I have to say I adore peanut butter cups they are so delicious. I will never buy a store board again. Friend forever
Can you make this without the coconut oil? I follow a Mediterranean diet but also watch my fats.
So good!! Easiest chocolates I’ve ever made too. The tops didn’t look so pretty… but still tasted amazing.
So excited to try these! Do you always use muffin tin liners?
Yes we do!
I’ve been wondering for a long time how to make these… good to know it’s so simple and just a few ingredients I already have in hand! Woohoo
Just made these tonight and they are so good! I couldn’t even wait till they were totally frozen before I went and ate one! I used peanut butter because I don’t have almond butter, and I had to make a little bit more chocolate as I didn’t have quite enough. Thanks for the awesome recipe!!!🙂
I came across this and asked husband to get the almond butter while shopping. He got Justin’s coconut almond butter – any idea of that means I should reduce the coconut oil in recipe?
No need to reduce the amount of coconut oil in the recipe!
I used coconut and honey but they didnt mix well together. The honey all went to the bottom so some pieces taste great but others not so much hahah
what did the sweetener do to the cup? I’m not a fan of sweet and was wondering if fully omitting it would have textural/structural effects on the cup
Can I use regular olive oil (that i use for baking) instead of coconut oil ?
This Looks awesome indeed
I LOVE peanut butter and chocolate but am trying to cut way down on sugar. I would like to try this recipe but I don’t like coconut or coconut oil. What could I use in place of that?
Hi Sheila! We haven’t tested this recipe with a replacement for coconut oil, but we think butter or ghee would work well.
Nice Recipe Indeed
Hey! I tried to make these and the cup didn’t freeze at the bottom. My thought is maybe I put too much maple syrup? Have you ever had that happen? I want to make a recipe featuring you and these for part of a summer ice cream series! Thanks!
Hmm possibly. It’s a little hard to say. You could try these with less maple syrup next time to see if that helps. Let us know how this goes for you!
These were great! The only thing was the tops went all white in the freezer so don’t look as appetising , do you know why that may be? Something to do with the coconut oil ?
Hmm it’s possible there was some extra coconut oil on top that just solidified.
So so so so so so so good. Thank you for this recipe, I was trying to figure out a way to cut back my sugar but have an addiction to Chocolate and PB (so I used Adams natural chunky) instead of almond butter, but they were wonderful.
So happy you enjoyed these, Nicole!
these were good but i used Trader Joe’s coconut oil which has a strong coconut smell + taste, so these came out tasting only like coconut oil. They also don’t hold their shape really well even though i left them in the freezer for an hour. this recipe is a smart idea to make chocolate however!
Just barely made it to frozen and these did not disappoint! I used less maple syrup than called for and some whole foods almond butter and these are fantastic. Totally hit the spot for my chocolate craving! Thanks for the super simple recipe!
Glad to hear you enjoyed these, Natalia!
I saw these while scrolling on Instagram while craving chocolate. So I instantly made them this morning and they are fantastic. I added about a 1/4 cup of almond milk to take down the bitterness and 1 more tablespoon of maple syrup since I’m a milk chocolate gal. It was great. Thank you for posting and helping me and my hubby survive no sugar January.
Glad to hear you and your husband enjoyed these, Yolanda! 😊
Thank you for a Great Recipe.
I am trying to cut on sugar. Can i use banana as sweetener instead of maple syrup.
Hi, Sam! We haven’t tested these with bananas instead of maple syrup yet, but we’d love to hear how this goes for you if you end up trying it out. Another option is you could opt for just using less of the maple syrup to make these less sweet.
YUM!!! These look so good! Is there any way that I can sub butter for the coconut oil?
I made these. Delicious. Although there are changes I would make next time. I would freeze first layer of chocolate before I add nut butter so it doesn’t sink to bottom. Then use honey instead of maple syrup and add more salt.
Ok–I didn’t quite make it the full hour for these to be set. I was too excited and I must say they delivered! SO YUMMY!!!!!! Definitely shared on my website
I am making these today and only have foil liners will these work?
They didn’t turn out for me all the syrup stayed at the bottom and I didn’t know till the end. Maybe if it was melted in the oil. Tasted like butter chocolate and coconut oil.