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–+ servings
Three dark chocolate almond butter cups stacked with bite taken out of top one.
Course Dessert, Snack

Dark Chocolate Almond Butter Cups

By: Elysia Cartlidge
Servings 18 mini cups
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!
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 2 hours 42 minutes

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

Calories: 123kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 14mgPotassium: 136mgFiber: 1gSugar: 6gVitamin A: 1IUVitamin C: 0.1mgCalcium: 64mgIron: 0.4mg
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