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These almond butter cups are my family’s favorite no-bake recipe. They are rich and fudgy, with the perfect balance of almond and chocolate. They need just four simple ingredients.
I routinely polish off Justin’s Almond Butter Cups, which is why my family told me I had to start making them at home.
Of course, I was too happy to oblige (now I can have even more!). Inspired by my keto peanut butter cups, I adapted the base to have a more decadent almond butter filling. The results are soft, chewy chocolate cups stuffed with sweet and salty almond butter. I also skip the refined sugars, so I can feel good about my family enjoying them.
Why I love this recipe
- Quick and easy. These don’t need any baking, so I like to make them on a whim when the sweet tooth strikes. The hard part is waiting for them to set!
- Just 4 ingredients. My simple mix needs almond butter, maple syrup, coconut oil, and chocolate.
- Healthier. These cups are gluten-free, dairy-free, soy-free, and made without eggs or refined sugar. If you use dark chocolate, it’s completely vegan!
Key ingredients
- Almond butter. I prefer creamy almond butter with no added salt. If I have a bag of organic almonds in my pantry, I’ll whip up some homemade almond butter.
- Coconut oil. Helps hold the fudge together and makes it creamier to bite into. Cacao butter could be substituted.
- Maple syrup. My favorite sticky sweetener to pair with almond butter. However, you could use honey or agave instead.
- Chocolate. To coat the tops of the cups. I used organic dark chocolate chips because I’m obsessed with dark chocolate almond butter cups, but you could use milk or semi-sweet chocolate instead.
How to make almond butter cups
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine all the ingredients in a bowl.
Step 2- Whisk together until smooth. If needed, lightly microwave until the oil melts.
Step 3- Pour the mixture into a 6-count muffin tin. Refrigerate.
Step 4- Microwave chocolate chips until melted. Drizzle over the chilled almond butter. Chill again until firm.
Tried and true recipe variations
- Top with flaky sea salt. Let the chocolate layer chill for 10 minutes, then sprinkle coarse sea salt on top for a salty and sweet flavor. This is my favorite!
- Sandwich the chocolate. For more chocolate flavor, add a thin layer onto the paper liners, followed by the almond butter, and top with the remaining chocolate. I know it’s an extra step, but it’s totally worth it.
- Swap the nut butter. I love the flavor of almond butter, but if that’s not your jam, use peanut butter, cashew butter, or any seed butter you prefer (we love tahini).
- Sugar-free. When I’m watching my carbs, I like to use keto maple syrup and sugar-free chocolate chips.
Almond Butter Cups
Video
Ingredients
- 1/2 cup almond butter
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup chocolate Optional
Instructions
- Line an 18-count mini muffin tin or a 6-count with liners and set aside.
- In a mixing bowl, add the almond butter, coconut oil, and maple syrup and mix until it's smooth.
- Evenly distribute the almond butter mixture amongst the muffin liners. Refrigerate or freeze until firm.
- Melt the chocolate chips. Remove the almond butter cups from the fridge and drizzle with the melted chocolate. Refrigerate again until the chocolate firms up.
Notes
- Storage. These keep well in the fridge for up to two weeks. Freeze them for up to 6 months.
- Coconut oil subs. Butter or avocado oil will work.
Are the nutritional values per cup? Thanks xx
That is correct 🙂
Is that a half cup of coconut oil melted or solid?
Hi there, solid 🙂
Hi A, wondering what is on the very bottom of each cup? A cookie or more chocolate? Thanks.
Also, look up Pascha Chocolate.com
The best!
Also Bare Almond butter by Barney.
Hi.i feel like something’s missing in this recipe. Shouldn’t there be chocolate involved somewhere?
Hi there, yes add your favorite chocolate on top if desired!
Can you please give an example of what chocolate would keep this Keto?
Yes, Lily’s chocolate chips
Thank you!
Hi!! This photo thrills me. I used to eat this well and have relapsed. I’m inspired again thanks to your site (stumbled upon via Pinterest). I’m huge on looks because I love to bake…so…how did you get such smooth edges when liners have the zig zags of say, a cupcake? AND your chocolate looks milky, is it Enjoy Life mini chips you used? So excited to do this but I want it to look like yours !!!
Hi there! I use silicone cups which help with that exterior 🙂 YES! Love using Enjoy Life 🙂
Almond butter cups are my ultimate weakness. I used to devour those mini Justin’s dark chocolate peanut butter cups all the time! They were AMAZING! I bet that these are just as addictive, if not more!
How much is one serving of liquid stevia?
Hi there! 🙂 It depends on the brand- Adjust it to your desired level of sweetness 🙂