Paleo Chocolate Almond Butter Cups
Decadent, creamy almond butter meets smooth dark chocolate in a no-bake, dairy-free, vegan-friendly Paleo dessert that feels way too indulgent.
Ingredients
- 1 cup dark chocolate chips dairy-free, at least 70% cacao
- 1/2 cup almond butter unsweetened
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- Pinch of sea salt
Instructions
- Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until silky and smooth.
- Line muffin tin with silicone or paper cups.
- Pour 1 tsp melted chocolate into each cup and swirl to coat the bottom. Freeze for 5 minutes.
- In another bowl, mix almond butter, maple syrup, vanilla, and sea salt until smooth.
- Scoop about 1 tsp of almond butter mix into each chilled cup.
- Pour more melted chocolate over each cup to cover the filling completely.
- Tap the tray gently to smooth tops. Freeze for 15 minutes or until set.
- Store in fridge, try not to eat all 10 in one sitting.
Notes
Nutritional Values (Per Cup)
- Calories: 130
- Total Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (Per Cup)
- Magnesium: 7%
- Iron: 6%
- Vitamin E: 5%
- Potassium: 4%
- Phosphorus: 5%
Additional Notes / Tips to Enhance Flavor
- Sprinkle crushed almonds or flaky sea salt on top before chilling for extra flair.
- Use cashew butter for a sweeter, creamier twist.
- Add a dash of cinnamon to the almond mix for warm, cozy vibes.
- Make a double batch. You’ll thank yourself.