Homemade Almond Butter Cups
Published 6/22/2021 • Updated 8/30/2023
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Homemade almond butter cups are a simple dessert that will satisfy your sweet tooth craving! Plus, these almond butter cups are topped with flakey sea salt.
Favorite Almond Butter Cups
I am a dessert every day kind of person and homemade almond butter cups hit the spot. They’re sweet, creamy, and slightly salty.
I love our healthy peanut butter cups recipe, but these almond butter cups are definitely more like a classic peanut butter cup with a hard outer shell and a soft center.
If you’re a lover of chocolate and nut butter, then this is the dessert for you! Keep reading to learn how to make them.
Just 4 Ingredients!
Our secret recipe for the most delicious and simple almond butter cups comes from only 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 😀 Can’t do almond butter? Choose your favorite nut or seed butter instead!
- Sea salt: 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
How to Make Almond Butter Cups
- Melt chocolate: first, melt dark chocolate and coconut oil in the microwave.
- Layer chocolate: spoon in around 1 teaspoon melted chocolate into a lined mini muffin tin.
- Freeze: freeze for 10 minutes.
- Layer almond butter: spoon in a heaping 1/2 teaspoon almond butter and tap the pan so the almond butter evens out.
- Freeze: freeze for 10 minutes.
- Layer chocolate: spoon in about 1.5 teaspoons melted chocolate so that it covers the almond butter. Then, sprinkle on sea salt.
- Freeze: freeze for 30 minutes to an hour to fully set.
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 too warm, the chocolate will soften.
You can also store these cups in the refrigerator, too!
Simple Almond Butter Cups
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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These were so easy to make and are delicious! I bought too many almonds at Costco so I wound up making homemade almond butter and then making these bad boys. Don’t skip the flaky sea salt. So good!
Woah! It looks so tasty. I’ll try this recipe for my nephew surely he will enjoy it. Keep sharing.
It looks good. This recipe is simple and amazing. Going to try it. Thanks for sharing the lovely recipe.
These look FABULOUS!!! I’m looking for a calorie count before I make them. Do you have that info? TYIA!
Any subs for coconut oil?
unfortunately, there aren’t any subs for the coconut oil!
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!
The perfect fat bomb for a keto paleo er like me 🙂 the only problem is finding natural sugar free chocolate!
Fat bomb. I love it.
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 🙂
YAY!!!!!! So glad you give them the gold seal! I love keeping these in my freezer for a delicious treat after dinner 😀 I’ve made them with cashew butter…and peanut butter too!
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?