High Protein Almond Butter Cups

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

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

Keyword dairy-free, easy dessert, fudge, high-protein

Prep Time 10

Cook Time 0

Freezing Time 2

Total Time 2 10

Servings

Calories 209kcal

Author Shelby Stover

Equipment

1 Silicone baking loaf

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, dark chocolate optional
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.
Cashew butter (most nut butter) will work in place of almond butter.
The high-protein almond butter cups do stay pretty solid at room temperature however, in warm weather they will give you sticky chocolate hands.
Store almond butter cups in the fridge or the freezer.

Nutrition