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Almond Butter Cups

Almond butter cups are super easy to make with just three ingredients! That means you can replicate your favorite store-bought sweet treat at home whenever that chocolate craving strikes. Win!

Almond butter cups layered on top of each other.

Out of all the nut butters, almond butter continues to be a staple in my pantry. It’s high in protein, compliments many other ingredients (even cold cut vegetables), and tastes oh so good. But I’ll admit that the flavors are magical when it’s paired with chocolate.

Enter these almond butter cups! Similar to peanut butter cups, these bite sized treats have a dark chocolate coating, are filled with creamy almond butter, and sprinkled with a pinch of sea salt. So I say skip the Reese’s and whip up this healthier version in just 15 minutes.

Almond Butter Cup Ingredients

Yep, only three ingredients are needed for this recipe. The sea salt is optional, though I love a good salty sweet combo so highly recommend it.

  • Chocolate Chips: I’m using semi-sweet chocolate chips, but feel free to use dark chocolate or milk chocolate, it’s up to you!
  • Coconut Oil: This will help soften the chocolate, so it’s not rock hard when you bite into it.
  • Almond Butter: Whether it’s homemade or store-bought you’ll have the creamiest filling.
  • Flakey Sea Salt: I like a sprinkle of this on my chocolate, but if you’re not a fan – just omit it.

Ingredients for almond butter cups on a table.

How To Make Almond Butter Cups

First, line a muffin tin with 12 paper cups. In the microwave, melt the chocolate and coconut oil in a bowl. Then freeze your almond butter for 5-10 minutes. This makes it much easier to work with.

Fill the muffin tins with a tablespoon of melted chocolate. Then gently tap the tray to remove air bubbles and let it chill in the fridge for 5 minutes, or until it’s fully hardened.

Muffin tins being filled with chocolate for almond butter cups.

Add a dollop of almond butter into the middle of each muffin cup. You can flatten this a little bit with your finger. Then add another 1 1/2 tablespoons of melted chocolate over the almond butter. Top them off with a sprinkle of salt and let them chill in the fridge for 10 minutes before serving.

Almond butter being added to almond butter cups in muffin tins.

Flavor Variations

  • Add a hint of sweetness. Add a bit of maple syrup to sweeten, vanilla extract for depth of flavor, or a dash of cinnamon for ultimate fall vibes.
  • Swap the nut butter. Swap out the almond butter with peanut butter, cashew butter, hazelnut butter, or any other nut butter of your choice.
  • Switch the chocolate. If you’re a dark chocolate lover, go with dark chocolate chips. Or milk chocolate chips for something even sweeter!

How To Store Almond Butter Cups

Note that these cups will melt easily in room temperature, so it’s best to keep them in the fridge until you’re ready to enjoy.

  • To store: Keep them in airtight containers in the fridge for several weeks.
  • To freeze: Store in a freezer safe container for up to 3 months.

Almond butter cups layered on a table.

Yes To More Easy Chocolate Desserts

You know I’m a big fan of quick and easy chocolate treats. Here’s a few Downshifter favorites that are always easy to whip up.

5 from 8 votes

Almond Butter Cups

Prep Time: 15 mins
Total Time: 15 mins
Servings: 12 servings
Author: Lisa Bryan
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Almond butter cups are bite sized treats that have an ultra creamy filling, the perfect balance of sweet and savory flavors, and so easy to make!

Ingredients

  • 14 ounces chocolate chips
  • 2 tablespoons coconut oil
  • 1/2 cup almond butter
  • flakey sea salt (optional)

Instructions

  • Line a muffin tin with 12 paper cups. Then, melt the chocolate and coconut oil together in a bowl in the microwave in 20 second increments, or over a double boiler. While the chocolate is melting, place the 1/2 cup of almond butter in the freezer for 5-10 minutes.
    Muffin tin lined for almond butter cups
  • Fill each muffin tin with 1 tablespoon (or slightly less) of melted chocolate. Once they're all full, gently tap the muffin tin to flatten the chocolate and remove air bubbles. Then chill in the fridge for 5 minutes.
    Melted chocolate in muffin tin for almond butter cups.
  • Once the almond butter is chilled and slightly firmed up, add a dollop (approximately 2 teaspoons) into the middle of each muffin cup. You can flatten it with your finger, but try to keep the almond butter in the middle and not too close to the edge.
    Almond butter being added to muffin tin for almond butter cups.
  • Add about 1 1/2 tablespoons of melted chocolate on top of the almond butter, then very gently tap the muffin tin to flatten the almond butter cups. Sprinkle flakey sea salt on top of each cup.
    Salt being sprinkled onto to almond butter cups.
  • Chill in the fridge for 10 minutes, or until completely firm.
    A white board with almond butter cups on top.

Lisa's Tips

  • To store: Keep them in airtight containers in the fridge for several weeks.
  • To freeze: Store in a freezer safe container for up to 3 months.
  • The key to the almond butter cups is to not get the chocolate too thick on the top and bottom. If it's too thick, it's harder to bite into. 

Nutrition

Calories: 250kcal, Carbohydrates: 25g, Protein: 4g, Fat: 16g, Saturated Fat: 7g, Cholesterol: 5mg, Sodium: 23mg, Potassium: 78mg, Fiber: 2g, Sugar: 21g, Vitamin A: 74IU, Vitamin C: 1mg, Calcium: 75mg, Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: almond butter cups, chocolate almond butter cups
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22 comments on “Almond Butter Cups”

  1. These were great! The peanut butter kept falling out of the sides and the chocolate was so much harder than than the PB (likely bc I had stuck it in the fridge to try and get the PB to stay put better). Maybe I need to use less chocolate next time. They were messy but deliciously messy ;-)

    • Hi Ann – At first I had used too much chocolate as well! But just make sure you have an even amount and it isn’t spilling out :)

  2. These were SO GOOD. I didn’t have quite enough chocolate chips, so I reduced the coconut oil slightly, and ran out of almond butter so I made a few with Kraft peanut butter. I also didn’t have room in my fridge to cool them, so I put them in the freezer instead. Even with all that, they were still SO delicious and really satisfied my craving for a treat on Halloween.

    I’ve never left a review for a recipe before, but that’s just how delicious these are. I can’t wait to make these again soon. :)

    • Happy to hear you enjoyed these almond butter cups Olivia! Definitely keep this recipe on hand for a future sweet treat.

  3. These are so delicious! My wife made them late last night and they were so yummy!

  4. Ohhhh, you just made my day with these!!

  5. I can’t wait to try this! Do you add the maple syrup & vanilla to the chocolate before or after melting the chocolate? Just want to make sure I add them at the right step in this treat! I wouldn’t think you would add them to the nut butter. Thanks, Lisa!

    • Hi Betty! There are actually no maple syrup or vanilla added to this recipe. Just chocolate chips, almond butter, coconut oil, and sea salt :)

  6. These look so delicious and yummy! My husband is going to love this treat! Can’t wait to make this!

  7. I love an easy recipe like this! The almond butter cups are so good, I can’t stop eating them!

  8. I had no idea that making these myself would be so easy! I’m a sucker for almonds, and these almond butter cups are on my weekend cooking project list. YUM!

  9. I love how ridiculously easy these are! What a great homemade gift for the holidays too! Thanks!

  10. You had me sold at 3 ingredients! This looks like the perfect snack and I can’t wait to make them!