These almond butter cups are so very easy to make, require only 4 ingredients, and are ready in less than 30 minutes!

Update: This recipe was originally published in 2016 and has been republished with all new photos.

I’m more of a salty person than a sweets person but the exception is always chocolate. Not any chocolate either. It has to be really rich and indulgent to make me want it.

I used to love peanut butter cups but since my son has a peanut allergy it’s not something we can keep in our home. Thankfully there are a few good store-bought almond butter cup options out there. Bad news? They’re expensive and hard to find since most regular grocery stores don’t carry them. That’s what prompted me to work on my own version.

Oh my goodness. Y’all, just wait until you try these. They’re even more decadent than any kind you’ll find in a store.

The chocolate and almond butter layers are thick in this recipe so every bite is just absolute pleasure.

And the best part? These are so easy. I mean it. 4 ingredients. Very few steps. Under 30 minutes. You’re going to love everything about these candies!

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)
  • Maple Syrup or honey

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. Place in the freezer for about 5 minutes to firm it up just a bit while you stir together the filling ingredients.

Stir almond butter and maple syrup (or honey) together in a small bowl. Add the almond butter mixture on top of the chocolate.

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

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

You can but you’ll get only 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 would 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!

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Easy Chocolate Almond Butter and Jelly Cups

Grain Free Chocolate Chunk Granola

Ultimate Chocolate Chip Cookies

Paleo Maple Cinnamon Granola

Sticky Candied Pecans

Easy 4-Ingredient Almond Butter Cups

These almond butter cups are so very easy to make, require only 4 ingredients, and are ready in less than 30 minutes!

Ingredients

Chocolate

  • 10 oz chocolate chips, Can use semi-sweet, milk chocolate, or dark chocolate.
  • 1 tbsp + 1 tsp coconut oil

Almond Butter Filling

  • 1/3 cup almond butter, I use unsweetened.
  • 1 1/2 tsp pure maple syrup or honey, Can omit if using a sweetened nut butter.

Instructions

  • 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 while you combine the almond butter ingredients. It can still be a little soft.
  • In a bowl, stir together almond butter and maple syrup or honey.
  • Remove muffin pan from freezer and add 1 tsp of almond butter mixture to the top of the chocolate. (If you have any left divide it up amongst the cups so none gets wasted!)
  • Top each with 2 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.

Notes

If using dark chocolate chips, I recommend adding 2 tsp instant espresso powder to your chocolate and coconut oil. It’s just heavenly. 
I recommend storing these in the refrigerator because 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 some.
 

Nutrition

Serving: 1almond butter cup, Calories: 194kcal, Carbohydrates: 14g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 3mg, Potassium: 194mg, Fiber: 3g, Sugar: 10g, Vitamin A: 12IU, Calcium: 40mg, Iron: 2mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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