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Vegan Almond Butter Cups Recipe

Rich, creamy almond butter layered in silky dark chocolate cups. No baking required. Perfect for snacking, gifting, or hoarding in secret.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup dark chocolate chips dairy-free
  • ½ cup almond butter unsweetened, creamy
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil
  • Pinch of salt because you’re spicy
  • Optional: crushed almonds or flaky sea salt for topping

Method
 

  1. Line a muffin tin with paper liners like a responsible adult.
  2. Melt chocolate chips and coconut oil in a microwave-safe bowl (30-second intervals) or use a double boiler.
  3. Add a spoonful of melted chocolate to each liner. Swirl to coat the bottom. Freeze for 10 minutes.
  4. Mix almond butter, maple syrup, and a pinch of salt in a separate bowl until smooth and slightly dreamy.
  5. Add a spoonful of almond butter mixture to each chocolate layer. Flatten gently with the back of the spoon.
  6. Cover each cup with more melted chocolate. Try not to bathe in it.
  7. Sprinkle with crushed almonds or flaky salt if you're feeling fancy.
  8. Freeze for another 15 minutes until firm and fabulous.
  9. Store leftovers in the fridge or freezer—if they survive that long.

Notes

Nutritional Values (Per Serving)

  • Calories: 180
  • Total Fat: 13g
  • Saturated Fat: 5g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 3g

Vitamins and Minerals (Per Serving)

  • Magnesium: 10%
  • Iron: 8%
  • Vitamin E: 7%
  • Copper: 6%
  • Zinc: 5%

Additional Notes/Tips to Enhance Flavor

  • Add a pinch of cinnamon or espresso powder to the almond butter for that extra vibe.
  • Use mini muffin tins for bite-sized power bombs.
  • Swap almond butter with peanut, cashew, or sunflower seed butter to suit your mood (or allergies).
  • Keep in the freezer for summer-friendly snacking.
  • Sprinkle edible glitter if you want dessert that screams “main character energy.”