These Dark Chocolate Almond Butter Cups are a healthy version of Reese’s, a reeses copy cat recipe if you will. They’re easy to make at home, delicious and also gluten-free and vegan! This homemade Paleo Almond Butter Cups recipe is fun to make AND eat with your family!
Originally published on May 20, 2018. Last updated on January 14, 2021.
Dark Chocolate Almond Butter Cups
Some days (or you know, everyday) you just need some chocolate in your life! And on those days you will be glad you made these chocolate almond cups. I’ve created this super simple recipe that utilizes basic pantry staples for a special treat that is perfect for moving nights, road trips, or every time the clock strikes 3pm…. These treats are great to keep on hand and last several weeks in the fridge with extreme self control.
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Ingredients for this Dark Chocolate Almond Butter Cups Recipe:
- dark chocolate chips (this is my favorite vegan and allergy-friendly dark chocolate)
- smooth almond butter
- maple syrup
- vanilla extract
- ground cinnamon
- fine sea salt
- flakey sea salt
Tools for making this recipe:
These mini cups are easy to make but you will need a few tools make them.
- mini muffin pan
- mini muffin liners
- double boiler or saucepan + heat-proof bowl
- measuring spoons
- rubber spatula
How to make Almond Butter Cups
These tasty treats require a few simple steps but you can be enjoying them in 30 minutes!
First begin by lining your mini muffin pan with the liners. Melt the chocolate chips in a double boiler or using a saucepan with a few inches of water and a heat-proof boil on top that only the chocolate chips go in. As the water warms to a boil, stir the melting chocolate with a spoon or rubber spatula. Once melted remove from the heat and spoon one teaspoon of melted chocolate into one muffin liner at a time. Immediately, using the end of a spoon or chopstick spread the melted chocolate across the entire inside of the liner including up all the sides. Repeat until all mini liners are coated in chocolate and then transfer the pans with chocolate liners to the freezer for 10 minutes to set.
While the shells harden in the freezer mix up the filling. It should be similar in texture to cookie dough (although almond butter brands may vary some in texture). Once the chocolate shells are removed from the freezer, scoop out a heaping teaspoon of the filling and roll it between your hands into a ball then slightly flatten and press one ball into each chocolate shell.
On top of the filling add a layer of melted chocolate. Heat the chocolate again if needed in order to spoon it overtop of the cups.
After the top layer of chocolate is spread, sprinkle each cup with flakey sea salt and then place the muffin pans into the freezer for an additional 10 minutes to set.
Remove the muffin pans from the freezer and enjoy!
Tips and Substitutions for making this recipe:
- Almond Butter – If you want to use a sweetened or salted almond butter be sure to omit the maple syrup if sweetened or salt if salted.
- Nut Butter – Any nut or seed butter can work here however the texture of the filling will change some. If the filling is thinner than what is pictured in this recipe, simply spoon in the filling and cover with melted chocolate.
- Filling Texture – If your filling doesn’t resemble the texture of cookie dough and the filling can’t be rolled into a ball just scoop a teaspoon of the mixture into the chocolate shell and top with melted chocolate.
- Dark Chocolate – This recipe calls for dark chocolate but if desired you can use milk chocolate instead.
- Salt – The flakey sea salt on the top is what makes the flavors really pop, I highly recommend adding it but of course you can omit it if desired.
More Vegan Chocolate Desserts
- Gluten Free Chocolate Brownies
- Vegan Chocolate Cupcakes
- Avocado Chocolate Mousse
- Chocolate Zucchini Muffins
- Double Chocolate Peppermint Cookies
When you make this recipe, I’d love for you to give it a star rating ★ below and leave a comment.Print
These Dark Chocolate Almond Butter Cups are a healthy version of Reese’s, a reeses copy cat recipe with almond butter if you will. They’re easy to make at home, are delicious and also gluten-free + vegan! This homemade Paleo Almond Butter Cups recipe is fun to make AND eat with your family!
- Fill a mini muffin pan with mini parchment paper liners and set aside.
- Using a double-boiler, melt the chocolate chips until creamy and completely melted. Then remove from the heat and set aside.
- Spoon 1 teaspoon of melted chocolate into each mini liner and swirl around until the bottom of the liner and the sides are completely coated in chocolate.
- Set the mini muffin pan with chocolate liners into the freezer for 10 minutes to allow the chocolate to set.
- While the chocolate sets prepare your almond butter filling by mixing together the almond butter, maple syrup, vanilla extract, cinnamon and sea salt. Then set aside until the chocolate cups come out of the freezer.
- After removing the muffin pan from the freezer roll 1 teaspoon of the almond butter filling into a ball between your hands and slightly flatten. Place the flattened almond butter ball into a chocolate liner and repeat for all the chocolate cups.
- Now that the chocolate cups are filled with almond butter filling cover the tops of each cup with more melted chocolate until you can’t see the almond butter.
- If desired, sprinkle the tops with flakey sea salt and place the muffin pan into the freezer once more for at least 10 minutes. Store the finished almond butter cups the fridge or if your house is cool enough, in your pantry and enjoy!
*Almond Butter Cups will last in the fridge for up to 2 weeks.
Keywords: dark chocolate almond butter cups, almond butter cups, chocolate almond butter cups,
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