Chocolate Almond Butter Cups

Out of all the baked goods in the universe, THIS recipe is the one that I've followed and used the most -- I've made them into giant cups, upside-down cups, mini cups, peanut butter cups...pretty much any and all variations. Nut butter combined with chocolate is my favorite flavor mixture; sometimes, I plop chocolate chips into the almond butter jar and spoon them out to enjoy the dreamy combination.  

This recipe also holds a special place in my heart because one of my very close friends & my Big, Emma, and I make these together when we have the time. We're both strapped and busy with school/work/extracurriculars, but when we do get together to hang out and enjoy these, it always makes me too happy. Love you Em! 

Chocolate Almond Butter Cups

Yields: 24 small cups, or 12 big cups | Time: 45 minutes

Add pinch of sea salt on top for an extra oomph! 


  • 12 ounces dark chocolate*

  • 2 tablespoons coconut oil, divided

  • 1/4 cup pure maple syrup

  • 1 cup crunchy or smooth almond butter, peanut butter, cashew butter, etc. 

  • 1 teaspoon sea salt

  • 1 teaspoon vanilla extract


  • Line a mini muffin tray with baking cups**

  • In a large saucepan, melt 1 tablespoon of coconut oil. Once melted, add the dark chocolate and heat on low, being really careful to not burn it. Only heat it enough so that is just melted.

  • In a large bowl, stir together almond butter (any nut/seed butter will work), the other tablespoon of melted coconut oil, vanilla extract, sea salt and maple syrup

  • Pop this mixture into the freezer 

  • While the nut butter mixture is hardening in the freezer, spoon a thin layer of melted chocolate into each of the mini muffin cups. This will become the bottom chocolate layer of the cups! 

  • Once you've completed this, adding a spoonful of the almond butter mix to each cup

  • Pour chocolate sauce over each almond butter pod until the cup fills up

  • Store in freezer for 30 minutes. Then, top with more sea salt, eat, & ENJOY!

  • If you have leftovers, or you are making them ahead of time for a party, store them in the fridge for a fudgy consistency 


  • **If you don't have baking cups, no worries! Most of the time, I don't use them because they are not vital to the success of the almond butter cups. When you do use them, they simply give the finished product a little bit of added décor.

 This is what they look like when you flip them upside-down ;) 

This is what they look like when you flip them upside-down ;)