These homemade almond butter cups need just 4 ingredients to make and take less than 5 minutes. They are soft, fudgy, and melt-in-your-mouth delicious.
As someone who loves Justin’s Almond Butter Cups, making a homemade version was a non-negotiable task.
Inspired by my peanut butter cups, I adapted the base to be more rich in almond butter flavor and a little healtheir too. These are such a fun, kid-friendly dessert that no one can resist.
Table of Contents
Why you’ll love this recipe
- Easy. You can whip up a batch in minutes and with just a few simple ingredients.
- Satisfies the sweet tooth. The combination of healthy fats (from the almond butter) and natural sweetness (maple syrup) keeps you satisfied with just a small portion.
- Easy to customize. You can add your favorite mix-ins, like dried fruits, nuts, or even candy.
- Healthier. Instead of processed sugar and oils, we sweeten the candy cups with maple syrup and use coconut oil.
If you’ve made any of my healthy desserts before, you’ll no doubt have everything on hand. Here is what you’ll need:
- Almond butter. Makes the base of the almond butter cups and gives them their characteristic flavor and creaminess. I prefer creamy almond butter as it is more smooth but crunchy works too.
- Coconut oil. Melted coconut oil in the mixture helps hold the fudge together and makes it creamier to bite into.
- Maple syrup. A natural sweetener. You can also use agave nectar and honey.
- Chocolate. Optional, but I like to drizzle some melted chocolate on top.
How to make almond butter cups
Just a simple four-step process and you will have rich and creamy cups to enjoy.
- Prep. Take a 12-count mini muffin tip and either grease it lightly or add mini muffin liners.
- Mix all the ingredients. In a small bowl, combine the almond butter, coconut oil, and maple syrup. Stir until smooth.
- Refrigerate. Drop spoonfuls of the almond butter mixture into the prepared muffin tin. Put the muffin tin in the freezer.
- Decorate and serve. In a microwave-safe bowl, melt the chocolate slowly. Once done, remove the muffin tin from the freezer and drizzle the melted chocolate over the almond butter cups. Freeze for 10-20 minutes, or until the chocolate is set. Enjoy!
Tips to make the best recipe
- Use high-quality almond butter for a better texture and flavor. Look for almond butter that is made with almonds only and has no added sugar or oil.
- Add salt to taste to the batter. A little bit of salt can help to enhance the flavor and bring out the sweetness.
- Use candy molds if you want some fun shapes.
To store. Place leftovers in an airtight container and store in the fridge for up to two weeks.
To freeze. Leftover cups can be stored in the freezer. for up to 6 months.
More delicious almond butter recipes to try
Frequently Asked Questions
When made with dairy-free chocolate chips, these cups are completely vegan/
The best way to melt chocolate is to do it slowly and carefully. You can melt chocolate in a double boiler or the microwave, stirring frequently.
Yes, you can use different kinds of nut butter for this recipe. Peanut butter, cashew butter, and tahini are all great options.
Almond Butter Cups
- Line an 18 count mini muffin tin with liners and set aside. Alternatively, coat a small loaf pan with parchment paper.
- In a mixing bowl, add your almond butter, coconut oil, and maple syrup and mix well, until fully combined.
- Evenly distribute the almond butter mixture amongst the muffin liners. Refrigerate or freeze until firm.
- Once firm, cover or top the almond butter cups with melted chocolate, if desired.
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