Homemade Chocolate Almond Butter Cups

These chocolate almond butter cups are perfect for any dark chocolate lover! An easy, no-bake dessert they're decadent and delicious!

Course Dessert

Cuisine American

Keyword Dark Chocolate Almond Butter Cups, vegan chocolate butter cups

Prep Time 15

Cook Time 0

Chilling Time 1

Total Time 1 15

Servings

Calories 270kcal

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.

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!