These Dark Chocolate Almond Butter Cups are the grown-up cousin of Reese’s Peanut Butter Cups. They’re decadent, just the right amount of sweet, and made with only a touch of honey. The perfect thing to cure your sweet tooth!
These decadent almond butter bites are just the sweet treat to keep in your fridge or freezer for the moments your sweet tooth hits and you want to grab a treat as clean and healthy as possible.
There’s only a handful of ingredients in these Dark Chocolate Almond Butter Cups – dark chocolate, almond butter, coconut oil, honey, coconut flour and salt. No added refined sugars or other ingredients that you may find in store-bought chocolate cups.
I like to think of these as the grown-up version of Reese’s, with the dark chocolate replacing the milk chocolate and a creamy natural nut butter filling. If you’re really looking to replace that Reese’s taste, just swap the almond butter for natural peanut butter!
Another thing to love about these almond butter chocolate cups is just how easy they are to make! While you do need to set aside some time to allow the different layers to set, the process itself is simple and requires no special equipment.
A decadent treat that’s easy to make and stores well in the fridge…that’s what I call a win!
Ingredients & Substitutions
- Dark chocolate chips – The base of these sinfully delicious almond butter cups! But milk or semi-sweet chocolate work well too.
- Smooth almond butter – You can substitute any nut or non-nut butter of choice. Look for one that has few ingredients – like just almonds and sea salt if possible. Avoid butter with added sugar.
- Honey – For just a bit of sweetness. You can also substitute maple syrup.
- Coconut flour – Helps to thicken the peanut butter filling.
- Coconut oil – Makes chocolate easier to work with and helps to keep the chocolate from seizing.
- Maldon salt – You can also use coarse or flaky sea salt.
How To Make Almond Butter Cups
Melt the chocolate and coconut oil together. If your microwave has a chocolate melting setting, you can use that. Otherwise, microwave on low in 30-second increments, stirring in between until melted and smooth. You can also use a double boiler if you prefer.
Line 12 mini muffin tins with liners.
Add 1 1/2 teaspoons of dark chocolate to the bottom of each muffin liner.
Place in the fridge for 10 minutes to set.
In a large bowl, mix the almond butter, coconut flour and maple syrup together.
Add 1 teaspoon of almond butter mixture to each chocolate-filled muffin cup.
Top with another 1 1/2 teaspoons of dark chocolate.
Sprinkle each almond butter bite with salt.
Place in the fridge for 1 hour to set.
Enjoy straight from the fridge or allow to come to room temperature for 10 minutes before enjoying.
Tips for the Best Almond Butter Bites
- Use the end of a small teaspoon to help scoop the peanut butter out of the teaspoon and gently use it to spread the peanut butter out evenly over the dark chocolate base. A toothpick works well too.
- While normally you would not store chocolate in the fridge it is recommended for this recipe. The coconut oil in the chocolate has a low melt point and if left out the chocolate will start to melt in your fingers faster than pure chocolate.
- Course or flaky salt is best for the topping. When it is added to the wet chocolate it won’t melt and be lost as easy as the granules are larger.
How To Store Almond Butter Chocolate Cups
These Almond Butter Chocolate Cups should be stored in the fridge in an airtight container for several weeks. While chocolate can usually sit on the counter, these almond butter cups have a low melt point due to the coconut oil, so to avoid soft, melting chocolate I recommend keeping these in the fridge.
You can also keep these in the freezer for a few months. Just pull one out and let it warm to room temperature on the counter for a few minutes before biting in!
Can any nut butter be used in this recipe?
Yes! You can substitute peanut butter or any other nut butter of your choice in these dark chocolate cups.
I recommend using a natural peanut butter as it has no added sugar, which allows you more control of the sweetness of these yummy bites.
Is almond butter better for you than regular peanut butter?
In general, both almond butter and peanut butter have similar nutritional value. Almond butter has more vitamins and minerals while peanut butter has more protein.
However, the bigger differences come in when you’re looking at natural almond butter vs store brand peanut butter. Many brands add additional sugar to peanut butter, which is why almond butter is often considered healthier.
Whether you’re using almond butter or peanut butter, check the label and opt for a natural butter when possible.
Why is dark chocolate better for you than milk chocolate?
Dark chocolate is better for you than milk chocolate because, in general, it contains less sugar and additives. Dark chocolate is closer to the natural cacao state and is high in antioxidants. Milk chocolate undergoes more processes and often times contains less than 10% cocoa vs the 35% minimum in dark chocolate. The higher % of cocoa, the healthier the dark chocolate is.
Other Delicious Chocolate Treats:
- No Bake Chocolate Peanut Butter Lasagna
- Chocolate Bourbon Pecan Pie
- Chocolate Peanut Butter Eggs
- Chocolate Raspberry Cheesecake Tart
Dark Chocolate Almond Butter Cups
- Mini muffin tray
- Mini muffin tray liners
- Small Bowl
- Microwave safe bowl
- Measuring Cups
- Measuring Spoons
- 1 cup dark chocolate chips
- 1/2 cup smooth almond butter or other butter of choice
- 1 1/2 tsp honey or maple syrup
- 1 tbsp coconut flour
- 1 tbsp maldon or flaky sea salt
- Melt the chocolate and coconut oil together. If your microwave has a chocolate melting setting, you can use that. Otherwise microwave on low in 30 second increments, stirring inbetween until melted and smooth. You can also use a double boiler if you prefer.
- Line 12 mini muffin tins with liners.
- Add 1 1/2 teaspoons of dark chocolate to the bottom of each muffin liner.
- Place in the fridge for 10 minutes.
- In a large bowl, mix the almond butter, coconut flour and maple syrup together.
- Add 1 teaspoon of almond butter mixture to each chocolate-filled muffin cup.
- Top with another 1 1/2 teaspoons of dark chocolate.
- Sprinkle each almond butter bite with salt.
- Place in the fridge for 1 hour to set.
- Enjoy straight from the fridge or allow to come to room temperature for 10 minutes before enjoying.
- maple syrup may be substituted for honey
- Almond butter can be substituted for any nut or nut-free butter of choice