Almond butter cups are my take on Reese’s cups, but with Almond Butter! A fun treat to make that asks for minimal fuss and minimal ingredients. I even leave the proportion of chocolate and almond butter up to you – go as chocolaty as you like or be nutty buttery.
It’s a three-ingredient recipe, and with no nasties inside, you get a clean and fabulous-quality confection at home. And because it is so ridiculously easy to make, you can get the kids involved!
How to make almond butter cups?
- In a double boiler, melt chocolate and coconut oil
- Stir till you have a thick, smooth, and glossy mixture.
What is a double boiler?
It’s a glass or metal bowl fitted over a pot containing simmering water. Using a double ensures that your chocolate melts perfectly.
I explain in detail how to make a double boiler and why it is needed when melting chocolate in this brownie recipe.
- Place liners in your muffin pan.
- Pour a tablespoon’s worth of melted chocolate into each cavity.
What type of liners to use?
You can use either paper or silicone liners. If you don’t have a muffin pan, try a chocolate mold or just a plain tray with the liners set atop.
- Pop the pan in the refrigerator till the chocolate is just starting to set.
- Take it out and add a dollop of almond butter to each.
- Pop it back in the refrigerator till the butter is about to solidify.
- Spoon over the rest of the melted chocolate and slide it back into the refrigerator till the cups are set completely.
Can you add toppings to almond butter cups?
Yes, absolutely. Once the final chocolate layer has set a bit, sprinkle any toppings of your choice. I alternated between cacao nibs and sea salt.
My tips for the best almond butter cup recipe
- If you want completely sealed almond butter cups, spread the bottom chocolate layer on the sides of the liner. Use the back of the spoon to push it higher.
- Organic almond butter (the kind I used) tends to be runny. It also has a layer of oil on top (that’s a sign of good, pure butter). To keep the almond butter from separating, stir it well and keep it in the freezer till it firms up. I didn’t bother with this step.
- After the final layer of chocolate, tap your muffin tray lightly to dislodge any air bubbles trapped inside. It will also fully level the chocolate.
- When a recipe uses so few ingredients, it pays to have the best quality at hand.
o For the chocolate:
Use baking chocolate and not the candy bars available in every shop.
o For the almond butter:
Homemade is the best, but store-bought will do in a pinch. My suggestion is to try a small, local business. You’ll find some delicious choices. And yes, their butter has a shorter shelf life, but that proves they are free of additives.
What else you can use for almond butter cups?
Chocolate: My personal choice is dark chocolate. The darker, the better. So, my almond butter cups were made with dairy-free 70% dark chocolate.
Don’t have easy access to vegan chocolate?
Use any good-quality chocolate, with an emphasis on quality.
Don’t prefer dark chocolate?
Milk chocolate pairs equally well with the laid-back, subtle flavor of almond butter.
Want to go darker?
If your taste permits, try 80 or 85% dark chocolate.
Almond butter: Unsweetened, smooth butter is what I incorporated, but you have the pick of the bunch. Choose any type of almond butter– crunchy, sweetened, flavored, etc.
Can you use peanut butter?
Without an iota of doubt. You have two options: simply substitute the almond for peanut butter and use this exact recipe, or try my vegan chocolate peanut butter cups.
What other butter can you try?
Whichever seed butter you have access to. Think cashew butter, sesame butter, sunflower butter.
Fillings: There is nothing wrong with keeping them plain. They’re still addictively tasty. However, you can plonk in a bit of strawberry or raspberry jam along with the almond butter.
Toppings: almond butter cups are very adaptable. Possibilities abound when it comes to toppings. I prefer the play of sea salt and chocolate, but you use:
- Chopped almonds
- Shredded coconut
- Salted peanuts
- Pumpkin seeds
- Or some fun sprinkles.
Easy and vegan.
Creamy and nutty.
Decadent and quick.
Chocolatey with a salty crunch.
Cleanish but still the perfect fix for a sweet craving.
Liked the almond butter cups recipe? Then you’ll want to try these:
Almond Butter Cups
- 2 cups Dairy-free chocolate or Dark chocolate (70%) chips
- 1 tbsp Coconut oil
- 1/4 cup Almond butter, chilled
- Sea salt flakes, Cocoa nibs Optional
- Line a mini-muffin tray with paper liners.
- Melt the chocolate and coconut oil in a small bowl over a pan of simmering water.You can even microwave them together in increments of 30 seconds.
- Spoon a tablespoon of melted chocolate into the paper-lined muffin tray.
- Tap gently to remove air bubbles.
- Place the tray in the freezer for 5-10 minutes.
- Spoon 1/4 tsp of almond butter on top of the chocolate. Return the tray to the freezer again for 5-10 minutes.
- Top the almond butter with 1 tbsp of melted chocolate. Tap the tray gently and refrigerate for 5 minutes to let the top layer set just a tad.
- Sprinkle the sea salt flakes and cocoa nibs, if using. Place the tray in the refrigerator for 1-2 hours, or until the chocolate is completely set.
- Store in an air-tight container in the refrigerator. Serve cold. Enjoy!