Thin Mint Almond Butter Cups
Published 3/28/2024
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We first came up with these thin mint almond butter cups during the Girl Scout season of 2018. We were looking to make a dessert that was reminiscent of this famous cookie, but that only required a few wholesome ingredients. The recipe inspiration comes from our healthy peanut butter cups, which are made with peanut butter, coconut oil, and a sweetener. These, of course, are a bit more unique and remind you exactly of a Thin Mint GS cookie!
These Thin Mint Almond Butter Cups are my personal favorite nut butter cup, ever. They’re just so minty and chocolatey and perfect in every way. And- if you like Thin Mint Girl Scout Cookies, then these will be your jam…I promise!
These babies are made with an almond butter base, sweetened with maple syrup, and flavored with mint extract. Let’s take a look at everything you’ll need!
What You Need for Thin Mint Almond Butter Cups
- Almond butter – when possible, make sure to buy drippy almond butter. It will make your life so much easier!
- Coconut oil – coconut oil help thin out the cups to make them easier to pour.
- Cocoa powder – this is what makes them chocolatey!
- Mint extract – a little goes a long way.
- Maple syrup – we’re all about all-natural sweeteners and maple syrup is the perfect pair when it comes to chocolate.
Can I use a different nut butter?
If you’re not an almond butter person, I suggest going cashew butter before peanut butter just because peanut butter has such a distinct flavor.
What if my almond butter isn’t drippy?
Your almond butter must be thin enough to be able to mix. If it’s not, you can blend it up with some coconut oil. That should thin things out.
Do I have to store these in the freezer?
Yes, you have to store these in the freezer. They are similar to our freezer fudge in that they will melt at room temperature.
A Few Tips
- Batter too thick: If your batter is still too thick, add more coconut oil. It should be the consistency of a drippy nut butter.
- Use a silicone mold: while we used paper liners, silicone works wonders and is better for the environment.
- Use a mini muffin tin: you can make bite-sized thin mint cups by using a mini muffin tin instead.
How to Store Almond Butter Cups
Once your cups have set, you can transfer them into a freezer-safe gallon-size bag. Store them in the freezer for up to 3 months.
Thin Mint Chip Almond Butter Cups
Ingredients
- 2/3 cup creamy, all-natural almond butter, the drippier the better!
- 1/4 cup melted coconut oil
- 1/4 cup cocoa powder
- 1/4 teaspoon mint extract
- 1/4 cup maple syrup
- sea salt, for topping
- 2 tablespoons mini chocolate chips, for topping
Instructions
- First, line a muffin tin with nonstick liners. Set aside.
- Place all ingredients except for salt and chocolate chips into a medium-sized bowl. Mix well. If the batter is too thick to mix, add more melted coconut oil. The batter should be similar to drippy nut butter.
- Scoop a heaping tablespoon of batter into each muffin liner. Repeat until you've evenly distributed it into 12 liners.
- Sprinkle on some sea salt and mini chocolate chips.
- Place in freezer for at least 1 hour or until firm.
- Once frozen, you can transfer them into an airtight container or gallon-size plastic bag. Store in the freezer for up to 3 months. When you're ready to eat one, let it thaw briefly on the counter for a few minutes.
Tips & Notes
- If your batter isn’t easily poured into the cupcake tin, add more melted coconut oil. You do not want your batter to be too thick and sometimes thickness is dependent on how oily your nut butter is.
- Option to replace maple syrup with honey or liquid stevia.
- Option to replace almond butter with any other nut butter such as cashew or peanut.
- Store in the freezer for up to 3 months.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi! I was just entering the nutrition info manually into My Fitness Pal and it’s only calculating just under 3g of protein per bomb. I’m curious how you got 13 each!
One simple word for this is: YUMMYYYYYY
Made these and they were good. I did have to add a bit more mint so that you didn’t taste the nut butter so much. But is there a way to make them more crisp? More like a Thin Mint?
I’m curious too. I also can’t have coconut oil because of cholestrol. Coconut oil is just a butter and can be subbed a lot of times for other fats and oils. For this recipe, I’m curious if you could just a cholestrol friendly margarine melted down. It’ll seize back to a solid in the fridge like coconut oil does in this recipe. You can try a very mild tasting olive oil but add it a drip at a time since the oil here is really just for texture and to dilute the nut taste, but it’s more liquid than coconut oil, so you’ll probably want to use less.
Woops, responded to wrong comment
Would another oil work as well? Im trying to watch my cholestorol and coconut oil isnt recommended 🙁
Woops- replied to wrong post. I’m curious too. I also can’t have coconut oil because of cholestrol. Coconut oil is just a butter and can be subbed a lot of times for other fats and oils. For this recipe, I’m curious if you could just a cholestrol friendly margarine melted down. It’ll seize back to a solid in the fridge like coconut oil does in this recipe. You can try a very mild tasting olive oil but add it a drip at a time since the oil here is really just for texture and to dilute the nut taste, but it’s more liquid than coconut oil, so you’ll probably want to use less.
what about using an avocado instead of oil to keep them fudgey?
I made these and they were AMAZING! So delicious. Just a quick question- does the brand of coconut oil matter at all? I made these at my house with Trader Joe’s coconut oil and absolutely loved them (my friend and I may or may not have eaten them all on St. Patrick’s day) however, I made them at my moms house with a different brand of coconut oil she bought at Homegoods and they tasted almost soapy? We figured it had to be the coconut oil because everything else was the same. Any ideas? Thanks!
It could for sure be the coconut oil. A lot of the products sold at Home Goods are near expiration so it could for sure be that!
I made these! So good but had a strong coconut after taste to me (not a big fan of coconut). Any advice or substitute that could be used for coconut oil? Maybe more mint? I’m obsessed with all things mint and chocolate together and wanted to love these!!
You could do a tablespoon less of coconut oil and a little more mint 🙂
The mint nut utter cups were AH-MAZING!!!! I would have made more, because let’s be honest, I could eat them all, plus the peanut butter cups but I was out of maple syrup…..maybe that’s a good thing!! For real though, MAKE these an absolutely delicious healthier treat option!
SOOOOOO good, right?!
I am really looking forward to trying out this recipe! I love Thin Mints. Could I use less maple syrup though or stevia instead?
Yes to either!
I need to make one of your nut butter cup recipes! This weekend, it’s decided. Thanks for sharing!
These sweeties absolutely makes me feel better after a big day!!!
btw Lee, you must have a beautiful teeth!! I can see it from the bite of the first picture xD xD