Almond Butter Cups

Almond Butter Cups

Out of all the nut butters, almond butter continues to be a staple in my pantry. It’s high in protein, compliments many other ingredients (even cold cut vegetables), and tastes oh so good. But I’ll admit that the flavors are magical when it’s paired with chocolate.

Enter these almond butter cups! Similar to peanut butter cups, these bite sized treats have a dark chocolate coating, are filled with creamy almond butter, and sprinkled with a pinch of sea salt. So I say skip the Reese’s and whip up this healthier version in just 15 minutes.

Almond Butter Cup Ingredients

Yep, only three ingredients are needed for this recipe. The sea salt is optional, though I love a good salty sweet combo so highly recommend it.

Chocolate Chips: I’m using semi-sweet chocolate chips, but feel free to use dark chocolate or milk chocolate, it’s up to you!Coconut Oil: This will help soften the chocolate, so it’s not rock hard when you bite into it.Almond Butter: Whether it’s homemade or store-bought you’ll have the creamiest filling.Flakey Sea Salt: I like a sprinkle of this on my chocolate, but if you’re not a fan – just omit it.

How To Make Almond Butter Cups

First, line a muffin tin with 12 paper cups. In the microwave, melt the chocolate and coconut oil in a bowl. Then freeze your almond butter for 5-10 minutes. This makes it much easier to work with.

Fill the muffin tins with a tablespoon of melted chocolate. Then gently tap the tray to remove air bubbles and let it chill in the fridge for 5 minutes, or until it’s fully hardened.

Add a dollop of almond butter into the middle of each muffin cup. You can flatten this a little bit with your finger. Then add another 1 1/2 tablespoons of melted chocolate over the almond butter. Top them off with a sprinkle of salt and let them chill in the fridge for 10 minutes before serving.

Flavor Variations

Add a hint of sweetness. Add a bit of maple syrup to sweeten, vanilla extract for depth of flavor, or a dash of cinnamon for ultimate fall vibes.Swap the nut butter. Swap out the almond butter with peanut butter, cashew butter, hazelnut butter, or any other nut butter of your choice.Switch the chocolate. If you’re a dark chocolate lover, go with dark chocolate chips. Or milk chocolate chips for something even sweeter!

How To Store Almond Butter Cups

Note that these cups will melt easily in room temperature, so it’s best to keep them in the fridge until you’re ready to enjoy.

To store: Keep them in airtight containers in the fridge for several weeks.To freeze: Store in a freezer safe container for up to 3 months.

Yes To More Easy Chocolate Desserts

You know I’m a big fan of quick and easy chocolate treats. Here’s a few Downshifter favorites that are always easy to whip up.

Chocolate Avocado PuddingBest Chocolate Chip CookiesChocolate Almond Butter Banana BitesChocolate Chia Pudding MousseBest Chocolate Mug CakeCoconut Macaroons

Almond Butter Cups

5 from 11 votes Prep: 15 minutes Total: 15 minutes Servings: 12 servings Author: Lisa BryanPrintPinReviewSaveSaved


Almond butter cups are bite sized treats that have an ultra creamy filling, the perfect balance of sweet and savory flavors, and so easy to make!


14 ounces chocolate chips2 tablespoons coconut oil1/2 cup almond butterflakey sea salt (optional)


Line a muffin tin with 12 paper cups. Then, melt the chocolate and coconut oil together in a bowl in the microwave in 20 second increments, or over a double boiler. While the chocolate is melting, place the 1/2 cup of almond butter in the freezer for 5-10 minutes. Fill each muffin tin with 1 tablespoon (or slightly less) of melted chocolate. Once they’re all full, gently tap the muffin tin to flatten the chocolate and remove air bubbles. Then chill in the fridge for 5 minutes. Once the almond butter is chilled and slightly firmed up, add a dollop (approximately 2 teaspoons) into the middle of each muffin cup. You can flatten it with your finger, but try to keep the almond butter in the middle and not too close to the edge. Add about 1 1/2 tablespoons of melted chocolate on top of the almond butter, then very gently tap the muffin tin to flatten the almond butter cups. Sprinkle flakey sea salt on top of each cup. Chill in the fridge for 10 minutes, or until completely firm.

Lisa’s Tips

To store: Keep them in airtight containers in the fridge for several weeks.To freeze: Store in a freezer safe container for up to 3 months.The key to the almond butter cups is to not get the chocolate too thick on the top and bottom. If it’s too thick, it’s harder to bite into. 


Calories: 250kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 23mg | Potassium: 78mg | Fiber: 2g | Sugar: 21g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg Course: Dessert Cuisine: American Keyword: almond butter cups, chocolate almond butter cups

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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