Go Back

Creamy Almond Butter Cups

Kathleen R. Coffey
Rich, creamy, and delightfully chocolatey, these almond butter cups are a simple no-bake treat perfect for snacking, meal prep, or a quick dessert.
With heart-healthy fats, plant-based protein, and a hint of sea salt, they’re both satisfying and nutritious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine American
Servings 12

Equipment

  • 1 muffin tin (12-cup)
  • 12 paper liners
  • 1 microwave-safe bowl or double boiler
  • 1 teaspoon and tablespoon for measuring
  • 1 Spatula or Spoon

Ingredients
  

  • 14 ounces chocolate chips
  • 2 tablespoons coconut oil
  • 1/2 cup almond butter
  • Flaky sea salt optional, for sprinkling

Instructions
 

  • Prepare the Muffin Tin: Begin by lining a 12-cup muffin tin with paper liners.
    This ensures your almond butter cups release easily once set and keeps them neat for serving.
    Make sure each liner sits snugly in its cup to prevent the chocolate from seeping underneath.
    Preparing your workspace in advance will make the assembly process smooth and efficient.
  • Melt the Chocolate and Coconut Oil: In a microwave-safe bowl, combine 14 ounces of chocolate chips with 2 tablespoons of coconut oil.
    Microwave in 20-second intervals, stirring after each session, until the chocolate is fully melted and silky smooth.
    Alternatively, use a double boiler by gently heating the chocolate and coconut oil over simmering water.
    The coconut oil helps the chocolate set with a shiny finish and a softer bite, perfect for almond butter cups.
  • Chill the Almond Butter: While your chocolate is melting, place 1/2 cup of almond butter in the freezer for 5–10 minutes.
    Chilling slightly firms the almond butter, making it easier to scoop and preventing it from blending too much with the chocolate.
    This step helps create a distinct, creamy center in every cup.
  • Create the Chocolate Base: Spoon approximately 1 tablespoon of melted chocolate into the bottom of each lined muffin cup.
    Use the back of the spoon or a small offset spatula to spread the chocolate evenly across the base.
    Tap the muffin tin gently on the counter to remove any air bubbles and ensure a smooth layer.
    Chill in the fridge for 5 minutes to set the chocolate base before adding the almond butter.
  • Add the Almond Butter Filling: Remove the almond butter from the freezer.
    Using a teaspoon, place a small dollop (about 2 teaspoons) of almond butter in the center of each chocolate base.
    Gently press it down with your finger or the back of the spoon, but avoid spreading it to the edges.
    The goal is a thick, creamy center that will be fully encased in chocolate once the top layer is added.
  • Cover with Chocolate: Pour about 1 to 1 1/2 tablespoons of melted chocolate over each almond butter dollop, fully encasing it.
    Use a spoon or spatula to gently spread the chocolate and smooth the top without disturbing the almond butter underneath.
    Tap the muffin tin lightly to settle the chocolate and remove any air pockets, creating a professional, polished finish.
  • Add Finishing Touches: Optionally, sprinkle a small pinch of flaky sea salt on the top of each cup.
    This enhances the chocolate’s richness and balances the sweetness with a hint of savory flavor.
    The contrast between sweet chocolate, creamy almond butter, and delicate sea salt creates a sophisticated and satisfying bite.
  • Chill Until Firm: Place the filled muffin tin in the fridge for at least 10 minutes, or until the chocolate is fully set and firm to the touch.
    This ensures the cups hold their shape and makes them easy to remove from the liners.
    For faster results, you can place them in the freezer for 5–7 minutes, but avoid freezing for too long if you want a softer chocolate bite.
  • Remove and Serve: Once the cups are completely set, carefully peel away the paper liners.
    Arrange the almond butter cups on a serving plate or store in an airtight container.
    Enjoy them immediately, or keep them in the fridge for a convenient snack throughout the week.
    Each cup should have a perfect balance of creamy almond butter and rich chocolate in every bite.
  • Storage and Tips for Longevity: Store leftover almond butter cups in an airtight container in the refrigerator for up to several weeks.
    For longer storage, they can be frozen for up to three months. When ready to enjoy, allow frozen cups to thaw for 5–10 minutes at room temperature for optimal texture.
    Avoid overly thick chocolate layers to ensure they remain easy to bite into.

Notes

  • Use high-quality chocolate chips for a richer flavor and smoother texture.
  • Chill almond butter briefly before using to maintain distinct layers and prevent melting into the chocolate.
  • Coconut oil ensures a glossy chocolate finish and makes it easier to remove cups from liners.
  • Tap the muffin tin after adding chocolate to remove air bubbles for a professional look.
  • Sprinkle flaky sea salt on top for a balanced sweet-salty flavor; optional but highly recommended.
  • Almond butter cups can be made in batches and stored in the fridge or freezer for convenient snacking.
  • Avoid making the chocolate layers too thick, as overly thick chocolate can be difficult to bite through.