Dark chocolate almond butter cups are the perfect no-bake sweet treat! This easy homemade recipe combines rich dark chocolate, creamy almond butter, and a hint of sea salt for an unbelievably decadent dessert you can make in minutes.
Whether you want to impress guests or satisfy late-night chocolate cravings, these almond butter cups are sure to be a hit. Keep reading for the simple how-to and pro tips for making them anytime.
Why Make Homemade Almond Butter Cups?
There are so many reasons to make your own almond butter cup recipes rather than buying pre-made.
Control the ingredients. By making them yourself, you control what goes in. Use high-quality real food ingredients like unsweetened dark chocolate and all-natural almond butter.
Avoid unnatural additives. Most store-bought versions contain preservatives, corn syrup, hydrogenated oils, and other unwanted additives.
Create your own flavors. Customize them by adding extracts, spices, chopped nuts, coconut, or dried fruit. Cater to your own tastes!
Healthier than store-bought. Typically lower in sugar and made with better fats compared to commercial candy options.
Quick and easy to make. With just a few ingredients and minimal hands-on time, you can whip up a batch in under 30 minutes.
Impressive homemade gift. These make a thoughtful edible gift for holidays, birthdays, or any occasion. Way better than a store-bought card!
Overview of the Recipe
This incredibly easy almond butter cup recipe has just 5 simple ingredients:
- High-quality dark chocolate - Look for at least 70% cacao for the deepest chocolate flavor. Chopped chocolate bars or dark chocolate chips will both work.
- Almond butter - Use an all-natural creamy variety. stirred well before using to incorporate any separated oil.
- Coconut oil - Adds creaminess and helps the hardened chocolate shell easily release from the liners.
- Maple syrup (optional) - Adds moisture and a subtle sweetness to the almond butter filling.
- Flaky sea salt - Gives the chocolate cups a delicious salty-sweet finish.
Beyond these core ingredients, feel free to customize with mix-ins like cacao nibs, crushed nuts, shredded coconut, spices, extracts, etc. The options are endless!
Step-By-Step Instructions
Follow these simple steps to make easy homemade almond butter cups:
Prep the Ingredients
- Line a mini muffin tin with 12-24 mini liners (depending on preferred size).
- Melt the dark chocolate and coconut oil together in a small microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.
- In a separate small bowl, stir the almond butter and maple syrup until uniform. For a thinner consistency to fill the liners more easily, microwave 10-15 seconds.
Assemble the Almond Butter Cups
- Use a small spoon to fill each muffin liner 1⁄3 of the way full with the melted chocolate.
- Gently tap the pan on the counter to flatten and coat the bottoms evenly.
- Freeze the tin for 5-10 minutes until the chocolate is set.
- Scoop a rounded 1⁄2 teaspoon of the almond butter mixture into the center of each hardened chocolate cup.
- Freeze again for 5-10 minutes to set the almond butter.
- Top each cup with another 1⁄2 teaspoon of melted chocolate, spreading to cover completely.
- Sprinkle lightly with flaky sea salt, if using.
- Freeze for 30-60 minutes until the chocolate is completely firm.
- Gently remove from liners and enjoy your homemade almond butter cups!
Storage Tips
Be sure to store your almond butter cups properly so they retain their shape and texture:
- Keep stored in an airtight container in the refrigerator for up to 1 month.
- For longer storage, freeze for up to 3 months. Thaw for 5-10 minutes before serving.
- If left at room temperature, the coconut oil may cause the chocolate to soften and the cups to lose their shape.
FAQs
How long do these take to make from start to finish?
- Hands-on time is only about 10 minutes. Total time is around 30 minutes including the freezing intervals.
Can I use a different nut butter besides almond butter?
- Yes! Swap in any nut or seed butter you prefer such as peanut, cashew, sunflower seed, etc. Just adjust the sweetener if needed.
What can I use if I don’t have mini muffin tins and liners?
- You can use regular-sized muffin tins and liners for larger cups. Silicone candy molds make for uniform shapes and clean removal.
Is there a vegan chocolate I can use?
- Absolutely! Many brands of dark chocolate chips are vegan, just check the labels. Or you can make your own chocolate coating from cacao powder, coconut oil, and maple syrup.
How can I flavor these almond butter cups?
- Add extracts like almond, vanilla, peppermint, etc. Or mix in cinnamon for warmth, espresso powder for mocha, citrus zest, dried fruit, nuts, or coconut.
Can I make and give these cups as gifts?
- Yes, they make fantastic edible gifts for any occasion! Just wrap creatively in small boxes or festive bags. Add a handwritten note for a personal touch.
Conclusion
Making rich and delicious almond butter cups at home is easy, fun, and so satisfying. In less than 30 minutes, you can whip up these incredible no-bake treats that look and taste like candy shop creations.
Experiment with gourmet chocolate varieties and invent your own signature nut butter cup flavors. Keep a batch stashed in the freezer for instant chocolate indulgence anytime. Enjoy sharing these handmade bites of heaven with lucky friends and family too!
Almond Butter Dark Chocolate Cups
Ingredients
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- 1/2 cup almond butter
- 2 tablespoons maple syrup (optional)
- Flaky sea salt for topping
Instructions
- Line a mini muffin tin with liners. Melt the chocolate and coconut oil together.
- Fill the muffin cups 1⁄3 with melted chocolate. Freeze 5-10 minutes until set.
- Add 1⁄2 teaspoon almond butter to each cup. Freeze 5-10 minutes.
- Top with another 1⁄2 teaspoon chocolate to cover. Sprinkle with sea salt.
- Freeze 30-60 minutes until firm. Enjoy!
Notes
- For thicker almond butter, stir in 1 teaspoon coconut oil.
- Store in an airtight container in the fridge up to 1 month or freezer up to 3 months.