Almond Butter Sea Salt Cups

  • Prep Time: 10 mins
  • Total Time: 10 mins
Yield: 12 cups 1x


  • 1.5 cups dark chocolate (I use dark chocolate disks)
  • 1/4 cup almond butter, drippy
  • 1/4 cup almond meal, all natural
  • sea salt


  1. Place dark chocolate in a microwave safe Tupperware container and microwave for a minute. Then stir. Microwave for 20 seconds and stir again. Repeat 2 or 3 times, until all chocolate is melted.
  2. In a medium sized bowl, mix together almond butter and almond meal, set aside.
  3. Line a mini cupcake tin with cupcake liners and fill 1/4 of the way with melted chocolate (note this recipe makes 12).
  4. Then, spoon about a dime sized blob of the almond butter mixture onto the melted chocolate.
  5. Cover the almond butter with more melted chocolate, filling the liner about 3/4 of the way. Last, sprinkle a few pieces of sea salt on top.
  6. Place in freezer for about 15 minutes, or until hardened!


  • Serving Size: 12
  • Calories: 67
  • Sugar: 2
  • Fat: 6
  • Carbohydrates: 3
  • Fiber: 1
  • Protein: 2


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