Almond Butter Cups

These Almond Butter Cups are so easy to make and taste even better than store-bought peanut butter cups. Made with just a few simple, real food ingredients, this recipe will be a hit with the whole family.

almond butter cups on parchment paper on a table with milk and coconut shells

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Are you craving a sweet treat? Before you reach for a store-bought candy bar, try this Almond Butter Cups recipe. Make a big batch and store them in the fridge for up to a week or in the freezer for up to 3 months. They’re perfect when you want a sweet treat without the guilt. And the kids will never know that this is way healthier than the store-bought version.

Ingredients You’ll Need

You only need a few ingredients for this recipe, and you likely already have them in your pantry.

  • Chocolate Chips: Use milk chocolate or semi-sweet chocolate chips (I prefer the Enjoy Life brand) for this recipe.
  • Coconut Oil: Use it to melt with the chocolate to create the outer layer of the cups.
  • Almond Butter: Use it as the filling of the cups, or any nut butter that you like.
  • Raw Honey: Adjust the amount of honey based on the sweetness of the almond butter. You can omit if you prefer.
  • Vanilla Extract: Use it to add a rich flavor to the almond butter mixture.
  • Sea Salt: Adjust the amount on your own taste but it’s great to offset the sweetness. You can omit if you prefer.
homemade almond butter cups on parchment paper on a table with milk and coconuts nearby

How to Make These Almond Butter Cups

  1. Line a muffin tin with 12 paper muffin liners. If you don’t have a muffin tin, you can use 12 silicone muffin liners (even in different shapes like hearts).
  2. Melt the chocolate chips with coconut oil over a double boiler. Stir to mix well until thoroughly melted.
  3. In a bowl, mix the almond butter, raw honey, vanilla extract and sea salt.
  4. Fill each cupcake liner with 1 tablespoon of melted chocolate. Put the muffin pan in the freezer and let sit for about 5 minutes to allow the chocolate to solidify.
  5. Take out the muffin pan out of the freezer, and then fill the middle of each muffin tin with 1 tablespoon of the almond butter mixture.
  6. Use the remaining melted chocolate to top off all of the muffin liners.
  7. Store in the refrigerator for about 15-20 minutes to let it solidify.
  8. When ready to serve, take out of the refrigerator and remove the cupcake liner. You’ll have the indentation mark like a store-bought peanut butter cup.

How to Store These Almond Butter Cups

These Almond Butter cups will melt at room temperature, especially if you live in a warm climate. Keep them in an air-tight container in the refrigerator for up to a week. When you want to eat them, just remove from the fridge and enjoy. You can also keep in the freezer for up to 3 months.

Can I Use a Different Nut Butter?

Yes, you can use peanut butter, sunflower seed butter (my favorite alternative), cashew butter, or any other nut butter that you prefer. Just adjust the sweetness with the raw honey in this recipe.

homemade almond butter cups on parchment paper on a table with milk and coconuts nearby

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Almond Butter Cups

Don’t Mess With Mama
These Almond Butter Cups are so easy to make and taste even better than store-bought peanut butter cups. Made with just a few simple, real food ingredients, this recipe will be a hit with the whole family.
5 from 8 votes
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 235 kcal

Equipment

  • Double boiler
  • Muffin tin
  • Muffin liners or silicone liners
  • Spatula
  • Tablespoon

Ingredients
  

Instructions
 

  • Line a muffin tin with 12 paper muffin liners. If you don't have a muffin tin, you can use 12 silicone muffin liners (even in different shapes like hearts).
  • Melt the chocolate chips with coconut oil over a double boiler. Stir to mix well until thoroughly melted. This should take about 5-10 minutes.
    melted chocolate chips in a saucepan with a spatula
  • In a bowl, mix the almond butter, raw honey, vanilla extract and sea salt. 
    white bowl with almond butter, honey and coconut oil with a spoon
  • Fill each cupcake liner with 1 tablespoon of melted chocolate. Put the muffin pan in the freezer and let sit for about 5 minutes to allow the chocolate to solidify.
    melted chocolate layered in a silicone muffin cups
  • Take out the muffin pan out of the freezer, and then fill the middle of each muffin tin with ½ tablespoon of the almond butter mixture.
    almond butter mixture layered in a silicone muffin cups
  • Use the remaining melted chocolate to top off all of the muffin liners.
  • Store in the refrigerator for about 10 minutes to let it solidify.
  • When ready to serve, take out of the refrigerator and remove the cupcake liner. You’ll have the indentation mark like a store-bought peanut butter cup. 

Nutrition

Calories: 235kcalCarbohydrates: 20gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 3mgSodium: 113mgPotassium: 118mgFiber: 2gSugar: 16gVitamin A: 51IUVitamin C: 1mgCalcium: 81mgIron: 1mg
Keyword almond butter cups, chocolate almond butter cups
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