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You only need two simple ingredients to make amazing chocolate Almond Butter Cups! You’ll love this easy homemade candy recipe for gifting or to satisfy your sweet tooth.
The combination of peanut butter and chocolate is beloved. But if you want a peanut-free option, these almond butter cups are for you.
Just like our S’mores Bark and Chocolate Bark With Pretzels, these homemade almond butter cups are incredibly easy and fast to make.
ingredients
For this recipe you’ll need:
- Almond butter – creamy or chunky, you do you.
- Chocolate – a chopped bar or chocolate chips will both work here. I personally aim for about 70% dark.
How to Make Almond Butter Cups
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Grab a medium microwave-safe mixing bowl. If you’re using a chocolate bar, go ahead and give it a rough chop with a chef’s knife.
Take about one-fourth of the chocolate and add it to your bowl. Microwave it for 30 seconds. When it’s done, wait 30 seconds, and then microwave it for another 30 seconds. Then stir the chocolate that is in the bowl until it is smooth.
Add another one-fourth of the chopped chocolate and stir it gently until it has been incorporated into the melted chocolate.
Place muffin liners in a mini muffin pan. You can skip the liners if you’re using a silicone muffin tray. Add a small dollop of the melted chocolate and use the back of a spoon to spread it around the liner and “brush” it up the sides.
Allow the chocolate to rest for 45 minutes at room temperature, or in the freezer for 20 minutes.
Next up, you’re going to repeat the chocolate melting process that was explained above. Microwave, pause, microwave, pause, stir, etc.
Add a small dollop of almond butter to the cooled chocolate layer in the tray. Pro tip: if your almond butter is runny, place it in the freezer for 15-20 minutes to make it easier to scoop.
You can spread it a bit but don’t spread it all the way to the sides. This prevents it from getting really messy once you bite into them. Unless you’re into that, then go for it.
Spoon a bit more chocolate over the top of the almond butter and spread it around. And if you’re feeling fancy and like you want to be extra, sprinkle some flaky salt on top.
All the chocolate to fully cool, and then go to town on your homemade almond butter cups.
How to Store
Store almond butter cups at room temperature in an air-tight container for up to a week. The process of tempering the chocolate makes them stable at room temperature. If you skip the tempering process, these beauties are best stored in the fridge.
Variations
This base recipe gives you so much room for creativity!
Free free to use any combination of chocolate (milk, dairy-free, semi-sweet, etc.,) and seed/nut butters (peanut butter, soynut butter, cashew butter, sunflower butter, or cookie butter, etc.). This is your world!
Instead of flaky sea salt, try topping the cups with chopped nuts, candied ginger, pepitas, etc.
Pro Tips/Recipe Notes
- Use a metal spoon to stir. Wooden utensils can harbor odors from previous recipes.
- Do not let the chocolate come into contact with water during the melting process.
- If you want to temper/melt your chocolate on the stove instead of the microwave, fit a double boiler over a pan filled with ~2 cups of water. Melt the chocolate slowly or medium-low heat.
Almond Butter Cups
Ingredients
- 10 oz dark chocolate {chopped}
- 3/4 cup almond butter
Instructions
- Chop chocolate and place one-fourth of it in a microwave-safe bowl. Microwave for 30 seconds, and then wait 30 seconds. Repeat this process two more times.10 oz dark chocolate
- Stir the chocolate until smooth.
- Add another one-fourth of the chopped chocolate and stir it gently until all the chocolate has melted.
- Place muffin liners in a muffin pan. Add a small dollop of the melted chocolate and use the back of a spoon to spread it around the liner and "brush" it up the sides.
- Allow the chocolate to rest for 45 minutes at room temperature, or in the freezer for 20 minutes.
- Repeat the tempering chocolate melting process explained in steps 1-3.
- Add a small dollop of almond butter to the cooled chocolate layer. You can spread it a bit but don't spread it all the way to the sides.3/4 cup almond butter
- Spoon a bit more chocolate over the top and spread it around. Sprinkle with sea salt (optional).
- Allow chocolate to fully cool before serving.
Notes
- Makes 30 mini cups or 10 large cups.
- Store in an air-tight container at room temperature for up to a week.
- If you use chocolate chips, I recommend adding 1-2 tbsp of coconut oil during the melting process.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
