Healthy homemade almond butter cups made with a simple coconut oil and cocoa chocolate, naturally sweetened with maple syrup, and filled with a thick layer of almond butter. A pinch of flaky sea salt on top creates the perfect salty-sweet bite. These 5-ingredient almond butter cups are naturally gluten-free, paleo, and vegan-friendly.
Meet your new favorite salty-sweet snack:
HOMEMADE ALMOND BUTTER CUPS.
These five-ingredient treats are quick to make, store well in the fridge or freezer, and deliver rich chocolate paired with creamy almond butter. You can easily swap in peanut, cashew, or any other nut or seed butter if you prefer—nut butter plus chocolate is always a winning combination.
Ingredients you’ll need
Cocoa powder. Use a good-quality cocoa powder as it’s the base of the chocolate layers. Higher-quality cocoa will give a deeper chocolate flavor.
Coconut oil. Virgin coconut oil melts and blends with cocoa powder to create a smooth chocolate that firms up quickly in the freezer.
Maple syrup. Maple syrup naturally sweetens the chocolate and adds a subtle caramel note. Start with a smaller amount and adjust to taste.
Almond butter. A thick, all-natural almond butter works well for the filling. Unsweetened almond butter balances the sweet chocolate, but use your favorite variety if you prefer.
Flaky sea salt. A sprinkle of flaky salt on top enhances the flavor and gives a satisfying salty contrast to the sweet chocolate.
Paper muffin liners and a standard muffin pan. Liners give the cups a classic look and prevent sticking. A muffin pan makes freezing and handling easier, though you could assemble the cups on a tray if needed.
The method is simple: stir cocoa powder, melted coconut oil, and maple syrup into a smooth chocolate sauce. Spoon a little into paper liners set in a muffin pan, freeze briefly until firm, add a dollop of almond butter, then top with more chocolate and freeze again. Finish with a pinch of flaky salt.
This recipe makes six large almond butter cups—an easy batch that lasts a few weeks in the fridge or several months in the freezer. If you want more, simply double the ingredients and make a dozen at once. Note: because the chocolate layer is coconut-oil based, the cups will melt at room temperature, so keep them chilled until serving.
I hope you enjoy this easy almond butter cup recipe. It’s made from simple pantry ingredients, comes together quickly, and satisfies chocolate and nut-butter cravings. If you try it, feel free to share how it turned out!
- 1/3 cup cocoa powder
- 1/2 cup virgin coconut oil, melted
- 2–4 tablespoons maple syrup, to taste
- 6 tablespoons thick, all-natural almond butter (or any nut/seed butter)
- Flaky sea salt, for topping
- Place six paper muffin liners into a muffin pan.
- Whisk together the cocoa powder, melted coconut oil, and maple syrup until smooth and lump-free. Start with 2 tablespoons of maple syrup and add more to taste.
- Spoon about 1 scant tablespoon of the chocolate mixture into each liner. Freeze for 2–3 minutes to set the bottom layer (or refrigerate for about 10 minutes).
- Remove from the freezer, add about 1 tablespoon of almond butter to each cup, then top with another scant tablespoon of chocolate to cover. Return to the freezer or fridge for 5–10 minutes to fully solidify. Finish with a pinch of flaky sea salt if desired.
- Store finished cups in the fridge for up to two weeks or in the freezer for several months. Because the chocolate is coconut oil–based, keep them chilled until serving to prevent melting.