Almond Butter Dark Chocolate Cups (High-Protein)

Fingers holding a chocolate almond butter protein cup on top of another.

Almond Butter Dark Chocolate Cups (High-Protein)

Coated in dark chocolate, these homemade almond butter cups come out rich and indulgent. With 9 grams of protein they make the perfect protein dessert.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 0

Freezing Time 2

Total Time 2 10

Servings

Calories 209kcal

Author Shelby Stover

Equipment

1 Silicone Molds

Ingredients

⅓ cup Almond butter runny
¼ teaspoon Vanilla extract
⅛ cup Collagen powder
1 tbs Maple syrup
½ cup Dairy-free chocolate chips mini, semi-sweet or dark chocolate
1 tbs Coconut oil
1 tbs Cacao butter

Instructions

In a small pot, melt the cacao butter, mini chocolate chips, and coconut oil over low heat.
Meanwhile, mix together the almond butter, collagen, and maple syrup.
Once the chocolate is melted, use a tablespoon to portion just under a tablespoon into 6 muffin cups.
Next, divide the almond mixture (it’s thick, not runny!). Then, press is down a bit.
Finally, pour the remaining melted chocolate over the top.
Sprinkle the top with flaky sea salt if you want.
Pop in the freezer for 2 hours to set.

Video

Notes

If you don’t use runny almond butter, the inside of the almond butter cups will be thicker.
Take care not to let the chocolate burn when melting. Remove it from the heat when just melted.
If you don't have cacao butter, replace it with another tablespoon of chocolate chips. However, know that the almond butter cups may not stay as solid at room temperature.
The high-protein almond butter cups do stay pretty solid at room temperature; however, in warm weather, they will give you sticky chocolate hands.
You can replace collagen powder with beef-protein powder, but you may need to add a bit of almond milk to the mixture if it's too dry.
Store dark chocolate almond butter cups in the fridge for up to 5 days or the freezer for up to one month.

Nutrition