Dark Chocolate Almond Butter Cups

An array of almond butter cups with almond butter swirl and salt flakes on top.

5 from 5 votes

Dark Chocolate Almond Butter Cups

These Almond Butter Cups are the perfect alternative to peanut butter cups. Quick and easy to make and significantly more delicious than shop bought!

Prep Time20

Cook Time10

Total Time30

Course: Dessert, Snacks, Sweets

Cuisine: American

Servings:

Calories: 218kcal

Author: Sasha Hooper

Equipment

Ingredients

½ cup almond butter 125 g
¼ teaspoon flaky sea salt plus extra for sprinkling on top
1 teaspoon vanilla extract or almond extract
2 tablespoons pure maple syrup 35 g
14 ounces dark chocolate 400 g

Instructions

Line a muffin tin with 12 paper liners. Melt the chocolate by placing in a heatproof bowl set over a pan of gently simmering water, stirring occasionally until melted. Alternatively, microwave at 30 second intervals, stirring between each one, until melted.
14 ounces dark chocolate
Spoon 2 teaspoons of melted chocolate into the bottom of each muffin liner. Using the back of a small spoon, carefully spread the chocolate up the sides of the liner about 1cm/½ inch or so. Place the muffin tray in the freezer to set the chocolate.
Meanwhile, place the almond butter, maple syrup, vanilla extract and salt into a small bowl and stir together until a paste forms. Divide the paste into 12 portions (roughly 2 teaspoons each) and flatten into patties slightly smaller than the base of your muffin liners.
½ cup almond butter, ¼ teaspoon flaky sea salt, 1 teaspoon vanilla extract, 2 tablespoons pure maple syrup
Place the patties on the top of the set chocolate in the bottom of the muffin liner, pour 2 teaspoons of melted chocolate on top and cover the patty evenly and seal it inside the chocolate. Top with a swirl of almond butter (loosen with a drop of neutral oil if it's not very runny) and flaky sea salt. Leave to set in the fridge or freezer and store in an air tight container in the fridge or freezer.

Notes

Be sure to use natural runny almond butter as this works with the maple syrup to make a paste.

Microwave the chocolate in bursts of 30 seconds, don't do longer as you risk burning and overheating the chocolate.

If the almond butter mixture doesn't quite form a paste, you can still use it by spooning and smoothing over, just leave an edge for the chocolate to run around the outside.

To make these vegan, just make sure you use vegan chocolate.

Nutrition