Only six ingredients in these dark chocolate almond butter cups! This no-bake dessert recipe is simple to whip up and utterly decadent. The perfect way to kill a chocolate craving (along with this chocolate PB nice cream of course) or a healthy dessert option for kiddos. I’m pretty sure if I could live off almond butter alone I would.. or I just love it to make everything awesome (like this candy corn popcorn). But really, this healthy chocolate almond butter cup variation is decadent. They make the perfect dessert simply because you can’t eat a lot of them! These almond butter chocolate cups, like many of my other recipes, are made from real, whole-food ingredients. Not only does this make them super simple to make but it also gives my body some nutrients it needs instead of just sugar. So it’s no wonder that I’ve been eating these beauties for a while! Don’t want to learn? JUMP to the recipe. This chocolate almond butter cup recipe is made from a few of my most used ingredients: cacao powder, almond butter and coconut oil. Cacao powder is literally what makes all of my recipes chocolate-based. It’s not that is just makes everything chocolate (though that IS a perk. Who doesn’t love chocolate!?). But cacao powder also has a lot of unique benefits: This means..chocolate, when it’s in a pure form is actually very good for you! Like most health-aware people, I also use a decent amount of Coconut Oil. Both in my beauty products (like this whipped body butter with beeswax!) and in my snacks. It’s an awesome healthy fat, it’s hydrating, anti-bacterial and truly works for just about everything in my house! So needless to say, I purchase it by the gallon. When it comes to healthy desserts (especially tasty vegan chocolate desserts), coconut oil works well as a base. In this case, it’s the base for the almond butter cups. These chocolate almond butter cups are not loaded with the sugar an oils that some people may be used to if they eat Reeces Peanut Butter Cups. Instead, these almond butter cups have a very dark chocolate flavor given that the chocolate is made from scratch and dairy-free. One of the benefits of making your own almond butter chocolate cups though is that you can customize the sweetness to your preference! I personally prefer very dark chocolate (which is what these end up as- almost like an 80-85%) but if you like a bit sweeter of a taste, just add in some powdered or liquid stevia to the chocolate powder if you find you really need it. Lastly, given these dark chocolate almond butter cups are coconut oil-based, they don’t do well sitting at room temperature for long. Keep them stored in the freezer. When you’re ready for them, let thaw on the counter for ten minutes and then gobble them up 😉 They do stay pretty firm chilled in the fridge though as well. Note: all of these health boosting ingredients can be purchased through my favorite retailer Well.ca– and the best part is that they offer free shipping! These chocolate almond butter cups are perfect for any dark chocolate lover! An easy, no-bake dessert they're decadent and delicious! In a small pot heat the coconut oil, cacao butter and vanilla over low heat. Once melted whisk in the cacao powder and maple syrup until combined. In another bowl, whisk the almond butter and 1/2 tbs maple syrup until smooth. In silicone molds, divide just over half the chocolate mixture into the molds. Freeze twenty minutes to harden. Top the molds with the remaining chocolate sauce and smooth it out. Portion out and add the mini chocolate chips on top if using Note: these cups have a very dark chocolate taste. If you prefer more of a sweet flavor add some stevia or sweetener of choice to the chocolate mixture Note: make sure you use almond butter with no additives, you want a runny butter. These no-bake homemade butter cups make the perfect dessert. They’re delicious, tasty and easy to make. They’re also decadent which means you can’t binge on them! Whip up a batch and keep a stick in your freezer for when you need a chocolate fix. Dark Chocolate Almond Butter Cups
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Ingredients In The Chocolate Almond Butter Cups
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Dark Chocolate Almond Butter Cups
Ingredients
Instructions
Recipe Notes
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 270 kcal
Next, scoop 1-2 spoonfuls of almond butter into each mold. Try to make sure the butter is not in one giant clump in the middle.
Place the molds in the freezer for 30-60 minutes until solid.
When ready to eat, remove the cups from the freezer and let thaw for ten minutes before enjoying.
Nutrition Facts
Dark Chocolate Almond Butter Cups
Amount Per Serving
Calories 270
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Sodium 4mg0%
Potassium 293mg8%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 5g6%
Protein 6g12%
Calcium 89mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
These sound absolutely fantastic!!! I’m thinkging a little pre or post run snack!!
They’re definitely a nice pick me up! I’d go for post run as sometimes people’s digestive system doesn’t tolerate fats well prior to exercise- but it depends on your body!
These look so delicious! I will have to make them with my mom sometime 🙂
Much love,
Ashley | dearash.com
Dooo it- enjoy!
They look so yummy!! Omg I definitely have to try this recipe for my office retreat.
Enjoy them! If you’re making a big batch Id suggest going slightly sweeter (there’s notes on how) as most people are not as dark chocolate obsessed as me 😉
These sound amazing! I don’t eat nuts but I bet it would be great with sunflower seed butter.
Mmm I love sunflower seed butter! That would easily work too 🙂
These look so good!I’m always looking for new vegan recipes to try and share to my groups!
Definitely give it a try! It’s a pretty dark chocolate taste but you can adjust the sweetness before pouring 😀
YUM!!! I have all of this in my house at the moment! I’ve been craving Reese’s PB Cups, but these looks so much better.
I was thinking of adding brewers yeast (because i’m nursing and I need to up my supply), would that be weird? Let me know
They’re definitely tasty but dip your finger into the chocolate sauce before pouring and adjust the taste as you need to (the recipe is definitely geared towards dark chocolate!). Hrm brewers yeast.. honestly I would totally try it- why not! I image it would do a bit better in a muffin recipe though as I’m not sure it would break down. Anything that helps boost supply! Have you tried fenugreek? That was my life saver!
These sound amazing! I am always looking for healthy ways to eat chocolate.
Glad to hear it- chocolate is a necessity!
These look delish……trying them this weekend! Tell me Shelby…….what would to make as a substitute for ice cream?
They’re super easy Laurie! I like them really tart (dark chocolate wise) so try out the chocolate sauce before pouring and adjust (add maple syrup/stevia) as needed for a sweeter taste 🙂 Ice cream: if you’re looking to make your own you can do a banana “nice cream” (pretty much frozen bananas- I actually have a recipe coming soon) or, if you’re looking to buy, I am OBSESSED with So Delicious Cashew Ice Cream (dairy free and the best I’ve had). Enjoy!
Oooh these look gooood, mama!
I keep some in the freezer for “emergencies” 😀
OH MY WORD! These look so incredible. Thanks for sharing the recipe, I aspire to someday make something like this….my kitchen skills might not be totally up for the task.. 🙂
Haha well that’s the plus side of most of my snack recipes.. they’re no bake 😀