Only six ingredients in these dark chocolate almond butter cups! Indulge your sweet tooth with a healthy version of a classic. These almond butter cups are a silky, creamy blend of the best flavor.
Made from real-food ingredients like cacao powder, almond butter, and coconut oil means that these chocolate almond butter cups are simple to whip up.
- EASY to make (only six ingredients!)
- Semi-healthy (not a whole lot of processed sugar)
- Allergy-friendly (dairy-free, gluten-free, paleo, and vegan)
- The perfect healthy dessert recipe
You can make almond butter cups for a party or just to have on hand when a craving hits (these chocolate peanut butter protein cups are great for that too!).
Plus, as a Certified Nutrition Coach, I think that they make a great dessert for kids!
Ingredients You'll Need
Cacao powder: the star of the recipe! High in antioxidants, calcium, and magnesium, true cacao powder is a nutrition powerhouse. Learn more about the benefits of cacao powder and how it's different than cocoa powder.
Coconut Oil: use to give a silky texture to the chocolate almond butter cups. For the best indulgence opt for coconut oil that is unrefined, organic, and cold-pressed.
Maple Syrup: used to take the bitterness out of the cacao powder while still giving the almond butter cups a dark chocolate feel.
Creamy almond butter: any nut butter will work in dark chocolate almond butter cups but almond butter is the most used. To switch it up try almond-hazelnut, peanut, or cashew butter or peanut butter instead! Better yet, make these peanut butter protein cups. Just make sure to use fresh almond butter so that the filling mixes easily.
Cacao butter: don't skip this ingredient as it's one that helps hold the melted chocolate together and stops it from melting immediately at room temperature!
How To Make Dark Chocolate Almond Butter Cups
- Heat the coconut oil, cacao butter and vanilla over low heat. Once melted whisk in the cacao powder and maple syrup.
- In another bowl, whisk the almond butter and ½ tbs maple syrup until smooth.
- In silicone molds, divide just over half the chocolate mixture into the molds. Freeze twenty minutes to harden.
- Scoop 1-2 spoonfuls of almond butter mixture into each mold.
- Top the molds with the remaining chocolate sauce and smooth it out.
- Place the molds in the freezer for 30-60 minutes until solid.
Step By Step Photos
Important Teaching Tips
The dairy-free, homemade chocolate butter cups have a very dark chocolate flavor to them (as a Certified Nutrition Coach, I think it's about similar to 85% chocolate). Definitely not like milk chocolate if that's what you're used to.
However, if you prefer a sweeter flavor you could add in a few drops of liquid stevia to the melted chocolate.
Likewise, go for the option of adding some dairy-free chocolate chips to the top (or even melting them into the chocolate) for a sweeter taste.
Make sure to use a runny, creamy almond butter (or peanut butter if using). Otherwise, the filling will be too dense.
Make sure to heat everything over low heat. Medium to high heat will burn the almond butter and leave a funky taste.
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.
Love the recipe but need a protein boost? Try these almond butter protein cups instead!
Frequently Asked Questions About Chocolate Almond Butter Cups
All nut butters have a different nutrient breakdown and different benefits. Almond butter tends to have a few more nutrients than peanut butter but peanut butter has an ever so slightly higher protein intake than almond butter. Both can be used in almond butter cups.
Coconut oil is what thins the ingredients and makes the homemade chocolate "pourable" for the almond butter cups and thins out the liquid mixture. So unfortunately you do need to keep it in.
Cacao butter helps firm up the chocolate mixture so that it's not a runny mess. If you're going to omit it, instead of sub in some mini, dairy-free chocolate chips and melt those down.
Other Healthy Dessert Recipes
- Candy cane fudge
- White chocolate truffles
- White chocolate fudge
- Peppermint patty bars
- Fudgy protein brownies
- Chocolate chip protein powder muffins
- Chocolate frosted cashew cookies
- Sugar-free pudding
- Healthy chocolate pudding
- Peanut butter thumbprint cookies
- Chocolate covered frozen bananas
- High protein snack ideas
- Healthy dessert recipes
Homemade Chocolate Almond Butter Cups
Equipment
Ingredients
- ⅓ cup coconut oil measured solid
- ½ cup raw cacao powder
- 2 tablespoons maple syrup
- ½ cup almond butter
- ½ teaspoon vanilla extract
- 1 tbs cacao butter
- 1 tbs enjoy life chocolate chips optional but delicious
- ½ tbs maple syrup
Instructions
- 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 ½ tbs maple syrup until smooth.
- In silicone molds, divide just over half the chocolate mixture into the molds. Freeze twenty minutes to harden.
- Next, scoop 1-2 spoonfuls of almond butter mixture into each mold. Try to make sure the butter is not in one giant clump in the middle.
- Top the molds with the remaining chocolate sauce and smooth it out.
- Portion out and add the mini chocolate chips on top if using
- 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.
Video
Notes
- These almond butter 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
- Go for the option of adding some dairy-free chocolate chips to the top (or even melting them into the chocolate) for a sweeter taste.
- Use almond butter with no additives, you want a runny butter.
- Make sure to heat everything over low heat. Medium to high heat will burn the ingredients and leave a funky taste.
- Store them in the freezer and know they won't last very long at room temperature. When you're ready for them, let thaw on the counter for ten minutes and then gobble them up 😉
- Any nut butter will work for the middle, cashew butter is a fun switch up!
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Make these almond butter cups for an easy, healthy dessert. Creamy, delicious, and with all the dark chocolate flavor you love.
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.
Shelby aka Mama Bear
Nikki
These sound absolutely fantastic!!! I'm thinkging a little pre or post run snack!!
fitasamamabear
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!
Ashley
These look so delicious! I will have to make them with my mom sometime 🙂
Much love,
Ashley | dearash.com
fitasamamabear
Dooo it- enjoy!
Shevonese
They look so yummy!! Omg I definitely have to try this recipe for my office retreat.
fitasamamabear
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 😉
Lisa | Retro Housewife Goes Green
These sound amazing! I don't eat nuts but I bet it would be great with sunflower seed butter.
fitasamamabear
Mmm I love sunflower seed butter! That would easily work too 🙂
Sondra
These look so good!I'm always looking for new vegan recipes to try and share to my groups!
fitasamamabear
Definitely give it a try! It's a pretty dark chocolate taste but you can adjust the sweetness before pouring 😀
justine
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
fitasamamabear
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!
Jenn
These sound amazing! I am always looking for healthy ways to eat chocolate.
fitasamamabear
Glad to hear it- chocolate is a necessity!
Laurie Beaver
These look delish......trying them this weekend! Tell me Shelby.......what would to make as a substitute for ice cream?
fitasamamabear
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!
Annmarie
Oooh these look gooood, mama!
fitasamamabear
I keep some in the freezer for "emergencies" 😀
Jamie King
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.. 🙂
fitasamamabear
Haha well that's the plus side of most of my snack recipes.. they're no bake 😀
Allyssa
Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!