Reese’s peanut butter cups meet Rolos with these dark chocolate almond butter cups! Each bite-sized morsel has a crisp dark chocolate shell with a smooth almond butter filling. They’re just the thing when you need to satisfy your sweet tooth, and they’re made with less sugar than store-bought snacks! {Gluten-free & Vegan}
Table of Contents
Salted Almond Butter Dark Chocolate Cups
We all get sweet cravings every now and again, and there are a few ways to handle them. One option is to white knuckle it and ignore the cravings (which works for a bit, but can eventually backfire). Another option is to indulge in the more processed, store-bought treats you know and love. Although this is okay every once in a while, I prefer stocking my freezer with a small selection of better-for-you treats that will satisfy the sugar craving without a ton of sugar – like these dark chocolate almond butter cups!
This recipe uses dark chocolate chips, which are lower in sugar and high in antioxidants, and the filling is sweetened with a mixture of maple syrup and unsweetened almond butter. They’re simple, but I promise, they really hit the spot!
For more healthier treats, try these Dark Chocolate Covered Pecans too!
Why We Love This Recipe
- Tastes like a healthier version of your favorite treats
- One batch makes 18 mini cups!
- Super simple no bake dessert you can whip up anytime
- Formulated by a Registered Dietitian to be more nutritionally balanced
- Minimally sweetened (6 grams of sugar in each one)
- Made with simple ingredients
- Topped with a hint of sea salt to bring out extra flavor
- Lasts for months in the freezer (if they don’t get devoured right away)
- Delicious enough to serve at holiday parties and special gatherings
Ingredient Notes
- Dark chocolate chips: Look for high-quality dark chocolate with a high concentration of cacao, ideally 50-80%. Just remember that the higher the number, the more bitterness and fruitiness you’ll taste. Try to use fair trade ingredients if your budget allows.
- Coconut oil: This will help the chocolate melt smoothly and will give it a nice shell-like texture.
- Almond butter: Or nut butter of choice. Make sure to use creamy nut butter for easy mixing.
- Pure maple syrup: For just a little sweetness.
- Vanilla extract: This will enhance the flavor of the filling.
- Coarse sea salt: A pinch of sea salt is optional but recommended. The salt highlights the sweetness, which makes it easier to make these chocolate almond butter bites with less sugar.
Step-by-Step Instructions
- Line a mini muffin tin or baking sheet with 18 mini cupcake liners.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30 second intervals until the chocolate is smooth and melted, stopping to stir between each interval. Alternatively, you can use a double boiler on the stove to melt the chocolate.
- Spoon about 1 teaspoon of melted chocolate into the bottom of each muffin liner, using the back of the spoon to push the chocolate up the sides of the liners slightly.
- Place pan in the freezer for 30 minutes to allow the chocolate to firm up.
- Meanwhile, in another small bowl, combine the almond butter, 2 tablespoons maple syrup, and 1 teaspoon of vanilla extract. If the mixture seems too thick, add 1 tablespoon of water at a time until it resembles a thick caramel sauce (I added 2 tablespoons of water).
- Remove the tin from the freezer and scoop about 1 heaping teaspoon of almond butter mixture on top of the chocolate layer, smoothing the surface with a small spatula. Place back in the freezer for another 10 minutes.
- Once chilled, top each of the almond butter cups with the remaining melted chocolate and sprinkle with a bit of sea salt. Place the cupcake tin back in the freezer for at least 1 hour.
- Store the almond butter cups in the freezer, removing 5 minutes prior to serving. Enjoy!
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- The nutritional information provided is for one mini chocolate cup.
- Be sure to use smooth and creamy almond butter. If it’s too thick, it may be difficult to stir.
- You may need to warm up the chocolate for a few seconds again before adding the second layer, as it may firm up slightly while it’s sitting.
- If you have any leftover almond butter “caramel” mixture, you can use it as a dip for apple slices!
Recipe FAQs
Yes! Nut butters are generally interchangeable. Almond butter has a milder flavor than peanut butter or cashew butter, but they’re all suitable alternatives. For a nut-free option, use sunflower seed butter.
No, you don’t. Just keep in mind that if you do not sweeten the filling, the only source of sweetness will be the sugar in the dark chocolate. Plus, the maple syrup provides more of a caramel-like texture when combined with the almond butter.
These homemade ones are best enjoyed every once in a while as a sweet treat. Since they do still contain some sugar in the chocolate and maple syrup, you definitely don’t want to overdo it. However, it does help to remember that dark chocolate is a good source of antioxidants, and almond butter contains healthy fats your body needs. They are not unhealthy; they should just be consumed mindfully.
Storage Guidelines
Store the nut butter cups in an airtight container in the freezer for several months.
Serving Suggestions
These almond butter chocolate cups are best enjoyed as a dessert at the end of a complete meal. If you want to serve them as a snack, pair them with fiber-rich fresh berries or protein-rich yogurt or a hot cup of tea or this Turmeric Latte with Almond Milk to expand the moment and really savor each one!
Recipe Variations & Ideas
- Change the chocolate: You can easily replace dark chocolate with milk chocolate or even white chocolate, but keep in mind that they will be higher in sugar and have fewer antioxidants.
- Use a different nut butter: Peanut butter, cashew butter, sunflower seed butter…they all work here.
- Mold the chocolates: There are lots of silicone candy molds out there, which can be a fun way to make these chocolate nut butter cups for holidays or special occasions! Follow the steps like normal, except skip the muffin liners. You’ll be able to press the truffles out of the mold once they are set.
- Garnish or decorate: I like to sprinkle a pinch of salt on top, which really brings out the sweetness. You can also drizzle melted white chocolate or peanut butter chips, sprinkle chopped nuts, etc. There are lots of ways to customize your decorations!
- Try sugar-free chocolate: There are lots of low-sugar chocolates available on the market these days, and you may be able to find one sweetened with stevia, allulose, or different sugar alcohols.
More Chocolate-Infused Treats
- 3-Ingredient Peanut Butter Blossoms
- Chocolate Coconut Balls
- White Chocolate Coconut Truffles
- 3 Ingredient Christmas Fudge
- Chocolate Date Peanut Butter Balls
Did you make this recipe? Scroll down to leave a star rating and review!
Dark Chocolate Almond Butter Cups
Ingredients
Chocolate Layer
- 1 1/4 cups dark chocolate chips
- 1 tablespoon coconut oil
Almond Butter Filling
- 1/2 cup almond butter or nut butter of your choice
- 2 tablespoons pure maple syrup
- 2 tablespoons water
- 1 teaspoon vanilla extract
Topping
- Coarse sea salt (optional, but recommended)
Instructions
- Line a mini muffin tin or baking sheet with 18 mini cupcake liners.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30 second intervals until the chocolate is smooth and melted, stopping to stir between each interval. Alternatively, you can use a double boiler on the stove to melt the chocolate.
- Spoon about 1 teaspoon of the melted chocolate into the bottom of each mini cupcake liner, using the back of the spoon to push the chocolate up the sides of the liners slightly.
- Place pan in the freezer for 30 minutes to allow the chocolate to firm up.
- Meanwhile, in another small bowl, combine the almond butter, 2 tablespoons maple syrup, and1 teaspoon of vanilla extract. If the mixture seems too thick, add 1 tablespoon of water at a time until it resembles a thick caramel sauce (I added 2 tablespoons of water).
- Remove the tin from the freezer and scoop about 1 heaping teaspoon of almond butter mixture on top of the chocolate layer, smoothing the surface with a small spatula. Place back in the freezer for another 10 minutes.
- Once chilled, top each of the almond butter cups with the remaining melted chocolate and sprinkle with a bit of sea salt. Place the cupcake tin back in the freezer for at least 1 hour.
- Store the almond butter cups in the freezer, removing 5 minutes prior to serving. Enjoy!
Notes
- The nutritional information provided is for one mini chocolate cup.
- Be sure to use smooth and creamy almond butter. If it’s too thick, it may be difficult to stir.
- You may need to warm up the chocolate for a few seconds again before adding the second layer, as it may firm up slightly while it’s sitting.
- If you have any leftover almond butter “caramel” mixture, you can use it as a dip for apple slices!
Nutrition
A version of this recipe was originally posted in February 2019, but it was updated in August 2024 to include new ingredients, photos and more helpful tips.
Leave A Review: