These Dark Chocolate Almond Butter Cups are like a healthier version of a peanut butter cup candy, but with almond butter and a secret ingredient that make these extra special! If you’re looking for more no bake desserts then try these Pecan Pie Stuffed Dates, Dubai Chocolate Dates or these No Bake Choc Chip Oat Energy Balls.
Everything You Need to Make Almond Butter Dark Chocolate Cups
You just need 5 simple ingredients for these dark chocolate almond butter cups. You can find them all from your local grocery store. I’ve listed all of the ingredients you will need below as well as any notes or swaps. The ingredient quantities are in the recipe card at the bottom of this post.
- dark chocolate – I recommend that you use a good quality dark chocolate as it is one of the main ingredients. You can also use 200 grams of quality dark chocolate chips if preferred. You could also swap for milk chocolate if you prefer it over dark chocolate.
- natural almond butter – you can swap for other nut butters like peanut butter or cashew butter or make a nut free version and use sunflower seed butter. I buy natural almond butter that is made from just almonds and sea salt. If you can choose between crunchy and creamy, choose creamy almond butter.
- rose water – You can usually buy rose water from your local grocery store however, I prefer to use a preservative free rose water from the health food store. You can swap rose water for vanilla extract if you prefer that flavor.
- pure maple syrup – always go with pure maple syrup, not maple flavoured syrup!
Tips & Tricks
This recipe is pretty straight forward but here are a few tips to help you along your way.
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- Use a mini muffin tin + mini muffin liners – if you don’t have a mini muffin pan then that is totally fine and you can just pop the papers onto a tray. However, the mini muffin pan helps the chocolates to keep their shape.
- Melt half of the chocolate at a time – don’t melt all of your chocolate at once. You will need half for the bases and half for the tops and if you melt it all at once then you might end up using too much for the bases and not have enough leftover for the tops or vice versa. Melt half, do the bases and then melt the second half while you’re mixing the filling together in a bowl.
- Use room temperature almond butter – the almond butter is much easier to mix when it is room temperature.
- Use a dessert spoon for the chocolate – I found a dessert spoon to be the perfect size for spooning the melted dark chocolate into the casings.
- Add a dollop of almond butter filling – begin with just a teaspoon of filling per chocolate and then go back and top them up with remaining filling at the end to evenly spread the filling out.
Storage
Once the almond butter dark chocolate cups are set, store them in a glass airtight container in the fridge for up to 2 weeks.
Dark Chocolate Almond Butter Cups
These Dark Chocolate Almond Butter Cups are the best no bake sweet treat. They’re made using just 5 ingredients that you might already have in the pantry. The gooey almond butter centre is encased in a rich dark chocolate for the ultimate flavour combination.
Equipment
- Mini Muffin Tin
- Mini Cupcake Papers
- Whisk
- Saucepan
- Spoon
Ingredients
- 200 grams dark chocolate, quality
- 1 teaspoon rose water
- 1/2 cup almond butter
- 1/4 cup pure maple syrup
- sea salt flakes, optional
Instructions
- Line a mini muffin tin with 16 mini cupcake papers.
- Place a heat proof bowl atop a saucepan half filled with water. Place the saucepan onto the stovetop and bring to a simmer. Add 100 grams of dark chocolate, broken into pieces, into the bowl and stir occasionally while melting.
- When the chocolate is melted, turn the heat off and add around 1-2 teaspoons of chocolate to a cupcake paper and swirl it around so that the chocolate goes up the sides of the paper, all the way around, about two thirds of the way up the sides. Return the paper to the tin and repeat this step until each cupcake paper is used. Place the tray into the freezer so that the chocolate can set.
- Add the rose water, almond butter and maple syrup to a medium bowl and whisk to combine.
- Add the remaining 100g of dark chocolate to the bowl previously used. Place the bowl atop the saucepan of water and bring back up to a simmer. Stir until the chocolate is melted.
- Remove the muffin tray from the freezer and top each chocolate base with a heaped teaspoon of almond butter filling. It is important that when filling the cups, the filling remains just below the top line of chocolate. Cover the filling with melted dark chocolate, sprinkle with sea salt flakes (optional) and return to the fridge or freezer to set. Once set, transfer to an airtight container and store in the fridge.
Notes
Nutrition Facts are an estimate only.
Storage
Store in an airtight container in the fridge for 2 weeks or freezer for up to 3 months.Nutrition
Calories: 136kcalCarbohydrates: 11gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 3mgPotassium: 159mgFiber: 2gSugar: 6gVitamin A: 5IUCalcium: 42mgIron: 2mg
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