Thin Mint Almond Butter Cups

3 from 1 vote
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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!

Thing Mint Almond Butter Cups
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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 butterwhen possible, make sure to buy drippy almond butter. It will make your life so much easier!
  • Coconut oilcoconut 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 syrupwe’re all about all-natural sweeteners and maple syrup is the perfect pair when it comes to chocolate.
Ingredients in bowl

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.

Thin Mint Almond Butter Cups

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 Almond Butter Cups bite
3 from 1 vote

Thin Mint Chip Almond Butter Cups

Get your Thin Mint Cookie kick any time of year with these thin mint almond butter cups! They're made with 5 wholesome ingredients and are SO GOOD.
Prep: 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 12
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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

[adthrive-in-post-video-player video-id=”ZXL87G1h” upload-date=”2019-05-21T20:42:46.000Z” name=”Thin Mint Almond Butter Fat Bombs” description=”These Thin Mint Almond Butter Fat Bombs are refreshing, delicious, and taste like a Thin Mint Girl Scout Cookie! They are the perfect treat to store in the freezer for those moments when you need a healthy, chocolatey treat.”]

Nutrition

Calories: 158 kcal, Carbohydrates: 10 g, Protein: 13 g, Fat: 13 g, Fiber: 2 g, Sugar: 6 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Holly
Holly
January 26, 2021 6:52 pm
Recipe Rating :
     

3 stars
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!

Noreena Almas
June 17, 2019 12:42 am

One simple word for this is: YUMMYYYYYY

Lisa
Lisa
March 19, 2019 1:24 pm

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?

Sara
Sara
April 19, 2019 2:12 pm
Reply to  Lisa

Iโ€™m curious too. I also canโ€™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, Iโ€™m curious if you could just a cholestrol friendly margarine melted down. Itโ€™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 itโ€™s more liquid than coconut oil, so youโ€™ll probably want to use less.

Sara
Sara
April 19, 2019 2:14 pm
Reply to  Sara

Woops, responded to wrong comment

NaDia
NaDia
September 9, 2018 10:02 pm

Would another oil work as well? Im trying to watch my cholestorol and coconut oil isnt recommended ๐Ÿ™

Sara
Sara
April 19, 2019 2:13 pm
Reply to  NaDia

Woops- replied to wrong post. Iโ€™m curious too. I also canโ€™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, Iโ€™m curious if you could just a cholestrol friendly margarine melted down. Itโ€™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 itโ€™s more liquid than coconut oil, so youโ€™ll probably want to use less.

Rose
Rose
January 9, 2020 12:24 pm
Reply to  NaDia

what about using an avocado instead of oil to keep them fudgey?

Ashley Greenberg
Ashley Greenberg
March 26, 2018 2:32 pm

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!

Jackie
Jackie
March 22, 2018 8:39 pm

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? Iโ€™m obsessed with all things mint and chocolate together and wanted to love these!!

Tia
Tia
March 21, 2018 9:04 pm

The mint nut utter cups were AH-MAZING!!!! I would have made more, because letโ€™s be honest, I could eat them all, plus the peanut butter cups but I was out of maple syrup…..maybe thatโ€™s a good thing!! For real though, MAKE these an absolutely delicious healthier treat option!

Lora
March 19, 2018 6:21 pm

I am really looking forward to trying out this recipe! I love Thin Mints. Could I use less maple syrup though or stevia instead?

Erinn
March 13, 2018 8:40 am

I need to make one of your nut butter cup recipes! This weekend, it’s decided. Thanks for sharing!

Natalie
March 13, 2018 3:29 am

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