These almond butter and jelly cups require no baking and only 30 minutes. You’ll really love the creamy center!

You might already know I have big love for my Easy 4-Ingredient Almond Butter Cups. Since my son is allergic to peanuts I’ve been whipping up that quick dessert for a few years now. Adding jelly or jam just felt like the natural next step, don’t you think?

These Easy Chocolate Almond Butter and Jelly cups are maybe even better than that original recipe. I’m serious. The jelly just adds a burst of sweet fruit and it’s so dang good, friend.

The chocolate hardens in the freezer but the almond butter and jelly center stays creamy. Trust me, this candy is going to be a favorite in your home just as it is in mine.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chocolate chips
  • Coconut oil
  • Almond butter (or another nut/seed butter)
  • Jelly or jam

To make this recipe, you’ll line a mini muffin pan with cupcake liners.

Then melt the chocolate chips and coconut oil together. This needs to be done carefully and at very low heat so it doesn’t burn.

Add a little chocolate to the bottom of each liner.

Add the almond butter mixture on top of the chocolate. Then add the jelly or jam.

Now add the remaining chocolate to the top of each cup. Freeze until firm and enjoy!

Can you use a standard muffin pan instead of a mini pan?

You can but you’ll only get about 6 to 8 cups due to their larger size.

Why combine the chocolate chips with coconut oil?

The coconut oil is what makes the chocolate harden to create a shell around these cups.

Can you taste the coconut oil in these cups?

Not at all! We use only a small amount and any coconut flavor is overpowered by the chocolate and almond butter.

Can you use a different nut butter?

You can use any nut butter you like. Peanut and cashew butters work beautifully!

Can you use a seed butter like SunButter?

Yes! That will be no problem. Just use it the exact same way you’d use the almond butter in this recipe.

Are these vegan and dairy free?

Yes, these cups are vegan and dairy free if you use dairy free chocolate chips.

Can you store at room temperature?

I personally wouldn’t. They get pretty soft if they sit at room temperature for too long. If you want a creamier texture, store in the refrigerator until you’re ready to enjoy and then let them sit at room temp for about 5 minutes to soften.

Can you store in the freezer?

Yes! If you don’t plan on enjoying these in the next few days just store them in the refrigerator until you plan to eat them! They will of course require thawing when you’re ready!

More recipes like this:

Easy 4-Ingredient Almond Butter Cups

Grain Free Chocolate Chunk Granola

Ultimate Chocolate Chip Cookies

Paleo Maple Cinnamon Granola

Sticky Candied Pecans

5 from 1 vote

Easy Chocolate Almond Butter and Jelly Cups

These almond butter and jelly cups require no baking and only 30 minutes. You'll really love the creamy center!



  • 1 cup chocolate chips, Can use semi-sweet, milk chocolate, or dark chocolate
  • 1 tbsp coconut oil

Almond Butter & Jelly Filling

  • 1 tbsp + 1 tsp almond butter, I love a crunchy almond butter for these but creamy is perfect too!
  • 1 tbsp + 1 tsp jelly or jam


  • Line a 12-cup mini muffin pan with cupcake liners. Set aside.
  • Add chocolate chips and coconut oil to a small saucepan or pot on low heat. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (Don't use a higher heat and be sure to watch the chocolate carefully. We don't want it to burn and get thick.)
  • Add 1 tsp of your chocolate mixture into each cupcake liner. Make sure it's fully coating the bottom of each. Place in the freezer for up to 5 minutes to firm up just a bit. It can still be a little soft.
  • Remove muffin pan from freezer and add 1/2 tsp of almond butter to the top of the chocolate. (If you have any left divide it up amongst the cups so none gets wasted!)
  • Then add 1/2 tsp of jam or jelly to the top of the almond butter.
  • Top each with 1 tsp of remaining chocolate mixture. (If you have any left divide it up amongst the cups so none gets wasted!)
  • Place pan in the freezer and freeze until firm, about 15 to 20 minutes (no longer). Enjoy immediately or let them soften for 5 minutes at room temp for an even creamier texture. Store uneaten cups in an airtight container in the refrigerator.


Serving: 1almond butter and jelly cup, Calories: 108kcal, Carbohydrates: 9g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 2mg, Potassium: 95mg, Fiber: 1g, Sugar: 6g, Vitamin A: 8IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg
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