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Almond Butter Cups

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 1 hour (for freezing)
  • Total Time: 1 hour 10 minutes
  • Yield: 12 medium/large almond butter cups


Almond Butter Cups: made with five ingredients and no refined sugar. So creamy, rich, and yummy!


  • 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


  1. Whisk the coconut oil, cocoa powder, sweetener, and a pinch of salt.
  2. 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.
  3. 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.


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!