These Almond Butter Cups are so easy to make and taste even better than store-bought peanut butter cups. Made with just a few simple, real food ingredients, this recipe will be a hit with the whole family.

Are you craving a sweet treat? Before you reach for a store-bought candy bar, try this Almond Butter Cups recipe. Make a big batch and store them in the fridge for up to a week or in the freezer for up to 3 months. They’re perfect when you want a sweet treat without the guilt. And the kids will never know that this is way healthier than the store-bought version.

Ingredients You’ll Need

You only need a few ingredients for this recipe, and you likely already have them in your pantry.

• Chocolate Chips: Use milk chocolate or semi-sweet chocolate chips (I prefer the Enjoy Life brand) for this recipe.
• Coconut Oil: Use it to melt with the chocolate to create the outer layer of the cups.
• Almond Butter: Use it as the filling of the cups, or any nut butter that you like.
• Raw Honey: Adjust the amount of honey based on the sweetness of the almond butter. You can omit if you prefer.
• Vanilla Extract: Use it to add a rich flavor to the almond butter mixture.
• Sea Salt: Adjust the amount on your own taste but it’s great to offset the sweetness. You can omit if you prefer.

How to Make These Almond Butter Cups

1. Line a muffin tin with 12 paper muffin liners. If you don’t have a muffin tin, you can use 12 silicone muffin liners (even in different shapes like hearts).
2. Melt the chocolate chips with coconut oil over a double boiler. Stir to mix well until thoroughly melted.
3. In a bowl, mix the almond butter, raw honey, vanilla extract and sea salt.
4. Fill each cupcake liner with 1 tablespoon of melted chocolate. Put the muffin pan in the freezer and let sit for about 5 minutes to allow the chocolate to solidify.
5. Take out the muffin pan out of the freezer, and then fill the middle of each muffin tin with 1 tablespoon of the almond butter mixture.
6. Use the remaining melted chocolate to top off all of the muffin liners.
7. Store in the refrigerator for about 15-20 minutes to let it solidify.
8. When ready to serve, take out of the refrigerator and remove the cupcake liner. You’ll have the indentation mark like a store-bought peanut butter cup.

How to Store These Almond Butter Cups

These Almond Butter cups will melt at room temperature, especially if you live in a warm climate. Keep them in an air-tight container in the refrigerator for up to a week. When you want to eat them, just remove from the fridge and enjoy. You can also keep in the freezer for up to 3 months.

Can I Use a Different Nut Butter?

Yes, you can use peanut butter, sunflower seed butter (my favorite alternative), cashew butter, or any other nut butter that you prefer. Just adjust the sweetness with the raw honey in this recipe.

More Recipes You Might Like

• Best Low-Carb and Keto Candy + Sweet Treats
• Chocolate and Peanut Butter Puffed Rice Bars (Gluten-Free)
• Chocolate Peppermint Coconut Oil Fat Bombs

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