Easy almond butter cups

 
Jonny Barrett

Chocolate, almond butter & sea salt… should I say more? This sweet-salty combo is so delicious, you’ll love the fact that these homemade almond butter cups are gluten-free, vegan and bite sized! Make them once and store them either in your fridge (up to a week) or freezer (up to a month) for moments when you don’t want to be good.

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Serves 15  l  Difficulty: very easy  l  Prep time: 20min  l  Total time: 45min

Ingredients 

  • 1 cup dairy-free semi-sweet chocolate chips

  • 2 tsp coconut oil

  • 1/2 cup unsweetened almond butter

  • 2 tablespoon almond flour/meal

  • 2 tablespoon coconut sugar

  • Flaky sea salt

  • Mini muffin liners here

 

Steps 

  1. Melt chocolate and coconut oil in a small saucepan over low heat until about half of the chocolate chips are melted (~1 minute). Remove the pan from the heat and stir until the chocolate is completely melted.

  2. Line a mini muffin pan with 15 mini muffin liners (paper or silicone).

  3. Fill the liners with 1 teaspoon of the chocolate mixture. Spread the chocolate in the liners until it's 3/4 of the way up the sides. The best way to do this is to pick up the muffin liner and move the chocolate around in the liner until gravity spreads it evenly. Reserve remaining melted chocolate for the top layer of the peanut butter cups.

  4. Place the muffin pan or plate in the freezer for 5-10 minutes or until the chocolate is firm.

  5. While the chocolate is solidifying, make the almond butter filling. In a small mixing bowl, combine the almond butter, almond flour, coconut sugar, and salt. Stir until smooth.

  6. Grab your chilled chocolate shells from the freezer. Place 1 teaspoon of almond butter filling into the center of each chocolate shell. Then transfer to the freezer for 10-15 minutes or until firm.

  7. Remove from the freezer and cover the almond butter layer with the remaining melted chocolate mixture. Immediately sprinkle with flaky sea salt.

  8. Continue with remaining almond butter cups until all are topped with chocolate. Then place the pan or plate back in the freezer for 5-10 minutes to set.

  9. Remove from the freezer and let the peanut butter cups come to room temperature before enjoying. Store in a sealed container in the fridge for up to 1 week or in the freezer up to 1 month.

 
 
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