Two-Ingredient Dark Chocolate Almond Butter Cups
You only need two simple ingredients to make amazing Dark Chocolate Almond Butter Cups! You’ll love this easy homemade candy recipe for gifting or to satisfy your sweet tooth with a healthier option.
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The combination of peanut butter and chocolate is beloved. But if you want a peanut-free option that also is also a little healthier, this is for you.
Just like S’mores Bark and Chocolate Pretzel Bark, these almond butter cups are incredibly easy and fast to make. Need the perfect dessert for a party tonight or to give to your neighbor? This.IS.It.
Get ready to win life.
Dark Chocolate Almond Butter Cup Ingredients
Just two ingredients:
- Dark Chocolate
- Almond Butter (try Homemade Cinnamon Almond Butter)
- (optional): flaky sea salt – I used Maldon
For the dark chocolate, I recommend something about 70% dark. It’s a great balance of a little bit sweet but with all the great benefits of dark chocolate (my mom used to call it “vitamin c”). I used Theo’s Chocolate because they’re from Seattle. #represent
If you are looking for something totally free of added sugar, try Lily’s chocolates for a keto almond butter cup. You may want to add some powdered monkfruit to your almond butter if you like a sweeter flavor.
With the almond butter, you can choose creamy or crunchy; it just comes down to personal preference. For this batch, I used a “no-stir” almond butter which typically means an additional ingredient (oil or sugar) has been included.
If you’re using a drippy/runny almond butter, you may want to firm it up by adding a bit of powdered sugar. Add the powdered sugar (related: How to Make Powdered Sugar) 1 tsp at a time until it becomes thicker and easier to work with.
Do You Have to Temper The Chocolate?
Nope, but I do recommend it if you’re planning to store these candies for more than two days. Tempering helps keep the chocolate shiny and not streaky. Making them all at once for a party tonight? Don’t bother with tempering the chocolate.
In this recipe I have you melt the chocolate twice. This guarantees your melted chocolate won’t harden in the bowl while you’re waiting for the bottom layer of the almond butter cup to firm up.
How to Make Dark Chocolate Almond Butter Cups
*You’ll find a detailed (with measurements) and printable version of this recipe at the bottom of the post.
Chop of your chocolate and place one-fourth of it in a microwave-safe bowl (I used my beloved measuring cup/mixing bowl). Microwave for 30 seconds, and then wait 30 seconds. Repeat this process two more times. Stir the chocolate until smooth.
Add one-fourth of the remaining chopped chocolate and stir it gently until all the chocolate has melted. This can take up to 3 minutes of stirring.
Place muffin liners in a muffin pan (I used this mini muffin tin). Pro tip: use parchment liners to make it easy to remove the candy. I really love this brand of compostable liners.
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. Pro tip: I find it easier to work in batches of 3-4 cups at a time.
Allow the chocolate to rest for 45 minutes at room temperature, or in the freezer for 20 minutes. The freezer can lead to streakier chocolate, but since this is the base layer, you probably won’t even notice any graininess.
Repeat the chocolate melting process explained above with the remaining chopped chocolate.
Add a small dollop of almond butter to the cooled chocolate layer. If you want to be nit-picky then you can smoosh it down a bit to spread it around, but don’t let it go all the way to the sides.
Spoon a bit more chocolate over the top and spread it around. Again, I find it easiest to work in batches of 3-4.
Sprinkle with sea salt if you’d like, but make sure you do it while the chocolate is still a bit melty but not too warm.
Pro Tips/Recipe Notes
- Store at room temperature in an air-tight container for up to a week.
- Free free to use any combination of chocolate (milk, semi-sweet, etc.,) and seed/nut butters (peanut, soy, sunflower, um, cookie butter…). This is your world!
- Instead of flaky sea salt, try topping the cups with chopped nuts, candied ginger, pepitas, etc.
- If you want to temper/melt your chocolate on the stove, fit a double-boiler over a pan filled with ~2 cups of water. Melt the chocolate slowly, making sure no water gets into the mixture while it is melting.
- To firm up the chocolate quickly, place the tray in the freezer, OR place the muffin tin on top of a large ice pack to gently cool it from below.
More Easy Chocolate Recipes You’ll Love
- Check out all these Pantry Staples You Can Make Yourself
- Strawberry Truffles
- Old-Fashioned Fudge
- Easy Peppermint Bark
- Orange and Chocolate Madeleines
- Strawberry and Chocolate Bark
- Peppermint Bark Graham Cracker Recipe
- Nana’s Almond Roca Recipe
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Two-Ingredient Dark Chocolate 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.
- Stir the chocolate until smooth.
- Add one-fourth of the remaining 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.
- Spoon a bit more chocolate over the top and spread it around. Sprinkle with sea salt (optional).
Notes
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