- 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
- 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 FactsServing Size: 1 cup
Category: DessertMethod: MicrowaveCuisine: American
Keywords: almond butter cups