Vegan Chocolate Almond Butter Cups
These vegan chocolate almond butter cups are what happens when chocolate and nut butter fall in love. They’re rich, creamy, and dangerously addictive. Store-bought versions are overpriced and full of mystery ingredients, but this homemade version is simple, clean, and ridiculously good. You only need a handful of ingredients and minimal effort to create these bite-sized indulgences. They’re dairy-free, refined sugar-free, and gluten-free, but don’t worry—they’re definitely not flavor-free. Make a batch, but don’t expect them to last long. You’ve been warned.
Vegan Chocolate Almond Butter Cups
Decadent chocolate cups filled with creamy almond butter, made with just a few ingredients and ready in no time.
Ingredients
Chocolate Layer
- 1 cup dairy-free dark chocolate chips
- 1 tablespoon coconut oil
Almond Butter Filling
- ½ cup almond butter
- 2 tablespoons maple syrup
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
Instructions
- Melt the chocolate with coconut oil in the microwave or over a double boiler. Stir until smooth.
- Line a muffin tin with cupcake liners.
- Spoon a teaspoon of melted chocolate into each liner, spreading it to coat the bottom.
- Chill for 5 minutes until firm.
- Mix almond butter, maple syrup, sea salt, and vanilla in a bowl until combined.
- Add a teaspoon of the almond butter mixture to each chocolate cup.
- Top with the remaining melted chocolate, ensuring the filling is fully covered.
- Chill for at least 15 minutes until solid.
- Pop them out and enjoy (or hoard them, no judgment).
Notes
Nutritional Information (Per Cup)
- Calories: ~180
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
Bonus Tips for Extra Flavor
- Sprinkle flaky sea salt on top for a gourmet touch.
- Use crunchy almond butter for added texture.
- Swap almond butter for peanut, cashew, or sunflower butter if you’re feeling adventurous.
- Store in the fridge or freezer—if you don’t eat them all immediately.
