Sea Salt Almond Butter Cups…need I say more? Make this healthy sweet treat with just 4 total ingredients!
Fav Sweet Treat
You guys know we are huge fans of fat bombs. However, before fat bombs were a thing, we were all about the actual “cup.” Re: Pumpkin Peanut Butter Cups, Protein Peanut Butter Cups, etc.
You can really make a nut butter cup with any kind of chocolate (even white!) and your favorite nut butter for the center.
My all-time fav is a simple almond butter cup made with your favorite dark chocolate bar (or chips). They’re ready to go in under 30 minutes and require only 4 ingredients!
4 Ingredients
Yes, 4 ingredients, you read that correctly! Our secret recipe for the most delicious and simple almond butter comes is only composed of 4 ingredients!
- High-quality dark chocolate: if you’re a dark chocolate snob like me, you know that quality matters. Grab your favorite chocolate bar or even your fav dark chocolate chips.
- Coconut oil: a little coconut oil in the chocolate shell is going to go a long way.
- Almond butter: any almond butter will work, even a homemade recipe š Can’t do almond butter? Choose your favorite nut or seed butter instead!
- Sea salt:Ā don’t skimp on the sea salt! It’s the sugar (or salt) on top for these cups.
Below we’re sharing some of our favorite store-bought and homemade almond butters for you to choose from!
Storebought Almond Butters
- Trader Joe’s Creamy Almond Butter
- Justin’s Cinnamon Almond Butter
- Once Again Roasted Almond Butter
- 365 Creamy Almond Butter
Homemade Nut Butters
Storage
For best results store almond butter cups in the freezer. The reason we recommend this is because there is coconut oil in the chocolate shell. If it gets to warm, the chocolate will melt easier!
You can also store these cups in the refrigerator, too!
More Almond Butter Cups
Watch how to make this recipe!
Sea Salt Almond Butter Cups
Sea Salt Almond Butter Cups…need I say more? Make this healthy sweet treat with just 4 total ingredients!
Ingredients
- 8 oz. high-quality dark chocolate, dairy free if needed (we used 2 4-oz. chocolate bars)
- 1 tablespoon coconut oil
- 1/4 cup drippy almond butter*
- coarse sea salt, to taste
Instructions
- First, line a mini muffin tin with 12 muffin mini muffin liners and set aside. Then, roughly chop 8 oz. dark chocolate and place into a microwave-safe bowl and add about 1 tablespoon coconut oil.
- Microwave for 2 minutes at 50% power, stirring every 30 seconds.
- Once the chocolate has fully melted, spoon in around 1 teaspoon of melted chocolate onto the bottom of each muffin liner. Then, tap the pan so that the chocolate evens out. Freeze for around 10 minutes to set.
- Next, scoop in a heaping 1/2 teaspoon of almond butter and place on top of the first chocolate layer. Tap the pan to even out the almond butter so there isn’t one big lump of almond butter in the middle of each cup. Freeze for around 10 minutes to set.
- Finally, spoon in the second layer of melted chocolate on top of the almond butter, There should be enough chocolate left for around 1.5 teaspoons of chocolate per cup (or a little more). Tap the entire pan to even out the melted chocolate and then sprinkle on coarse sea salt.
- Finally, freeze for 30 minutes to an hour to fully set.
Tips & Notes
- Almond butter: if your almond butter is not drippy, you can add about a teaspoon of melted coconut oil in order to thin it out.
- This recipe was slightly updated on January 3, 2020.
Nutrition Facts
Serving Size: 1 cupKeywords: almond butter cups
These sound absolutely awesome, and I would NEVER have guessed that they contain 4 ingredients. That is just fantastic :).
YUM!! Peanutbutter cups are IN right now! Seeing them everywhere!!
The portion control may have issues with that recipe! š
Yum! Pinned for later
YUM! I can’t wait to try these!!!
(PS Welcome to Social Fabric)
These sound delicious! I’m obsessed with almond butter, and combining it with chocolate and sea salt? Yes please!
these look WAY better than reeses!!!!
I love the almond butter twist, doubly so since I can’t have peanuts! Interesting that you combined almond butter and almond meal, presumably to get the almond part a little thicker? When I make my own almond butter (in the Vitamix) it doesn’t turn out as oily the store or food processor versions, so I’d probably just use it as is.
That is absolutely fine! I should have specified that in my directions š I simply added the almond flour in order to thicken it up! Go for it without it!
Oh my. I had one after dinner…needed a moment alone š SO YUMMY. You have a new follower. Not sure who retweeted this for me to see it…but I am truly thankful. š
Mmmmm…these almond butter cups sound SO amazing!
Is there another chocolate I can use if I don’t have a dark chocolate bar or disk on hand – such as semi-sweet dark morsels?
Absolutely! That will work just fine!
If not using the chocolate discs how much of mini kisses would equal the amount of 15 discs?
Just took these out of the freezer and ate one. OUT-standing!! What an absolutely quick, easy and delicious treat. Thank you for a new favorite š
YAY!!!!!! So glad you give them the gold seal! I love keeping these in my freezer for a delicious treat after dinner š I’ve made them with cashew butter…and peanut butter too!
The perfect fat bomb for a keto paleo er like me š the only problem is finding natural sugar free chocolate!
Fat bomb. I love it.
these are amazing. once they are done, do you keep them in the freezer for consumption later or are they okay in the fridge?
★★★★★
Feel free to keep in the freezer, and then let thaw at room temp for a bit before eating. Otherwise, storing in an air-tight container in the fridge will work perfectly, too!
Any subs for coconut oil?
unfortunately, there aren’t any subs for the coconut oil!
These look FABULOUS!!! Iām looking for a calorie count before I make them. Do you have that info? TYIA!