This recipe for homemade Creamy Almond Butter Cups is a fun treat for chocolate lovers. They are easy to make with only 4 ingredients!
If you love sweets, then these Creamy Almond Butter Cups are for you. They are guaranteed to satisfy your sweet tooth.
These chocolate treats have an ooey gooey center and a dark chocolate coating. The inspiration for the almond filling came from my 2 Ingredient Vegan Peanut Butter Fudge recipe, which is made from peanut butter and sweetened condensed coconut milk.
Instructions
Almond Butter Filling
- In a small saucepan over medium heat, combine almond butter, sweetened condensed coconut milk, and salt.
- Simmer until melted. Remove from heat and let cool.
- Pour into a plastic wrap lined container and place in the fridge to set.
- Roll a tablespoonful of almond butter filling in your hands, flatten into a disc, then place on a parchment lined baking sheet.
Chocolate Coating
- Melt the dark chocolate baking chunks (or chocolate chips) in a heatproof bowl over a small saucepan with a couple of inches of water. (Alternatively, you can melt at 30 second intervals in the microwave.)
- Add the coconut oil and mix well.
- Pour a tablespoonful of chocolate into each of the cupcake liners so that it goes up the sides.
- Place almond butter filling in the chocolate filled cupcake liner. Continue with the rest of the filling, wetting your hands in between to prevent sticking.
- Pour a tablespoonful of chocolate over each almond butter cup.
- Place in the fridge to set.
When I made these dark chocolate almond butter cups I used a whole can of sweetened condensed coconut milk, so I ended up with 24. I love chocolate, but that's a lot of sweets for this girl!
So for you I cut the recipe in half. You're probably asking Willow, what do I do with that other half of sweetened condensed coconut milk?
Not to worry, I've got you covered.
You can either make half a batch of The Ultimate 2 Ingredient Vegan Peanut Butter Fudge or half a batch of Vegan Pumpkin Spice Ice Cream - no ice cream machine required.
Sweetened condensed coconut milk also tastes great in coffee.
Since you're already mixing the sweetened condensed coconut milk with almond butter, you might as well freeze the rest of the mixture and make 2 ingredient almond butter fudge instead of 2 Ingredient Vegan Peanut Butter Fudge.
In the case that you have a really big sweet tooth, you could make 24 vegan almond butter cups and double the batch.
Tips
- Make the creamy almond butter center first so that it can firm up in the fridge. I made mine the day before to make things easier.
- The creamy almond butter filling will stick to your hands when rolling it. Just wet your hands to prevent sticking.
- If you have extra filling, just divide up the extra and add it to the ones you've already filled. You can also freeze the extra into fudge.
- Sprinkle sea salt or sea salt flakes on top before the chocolate hardens. I didn't have sea salt flakes so I added sea salt instead. I could still taste the salt, but sea salt flakes would have been more pronounced.
Storage
These almond butter cups will last about a week in an airtight container in the fridge and several months in the freezer. I do not recommend leaving them out on the counter in a container. They'll last longer in the fridge and won't melt.
Other Vegan Chocolate Desserts
- Fudgy No-Bake Brownies
- Melt-In-Your-Mouth Mexican Chocolate Truffles
- Mint Hot Chocolate
- Super Moist 2 Ingredient Chocolate Cake
- Apple Nachos
Recipe
These chocolate treats make a perfect gift for Valentine's Day!
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You May Need
Creamy Almond Butter Cups
Ingredients
Almond Butter Filling
- ½ cup almond butter
- ½ cup sweetened condensed coconut milk (½ of an 11.25 oz can)
- Pinch sea salt
Dark Chocolate Coating
- 2 cups chocolate chips
- 2 teaspoons coconut oil
- Sea salt or sea salt flakes (optional)
Instructions
Almond Butter Filling
- Pour sweetened condensed coconut milk, almond butter, and a pinch of sea salt into a saucepan over medium heat. Stir well to combine. Stirring constantly, bring to a simmer. Remove from heat. Let cool.
- Pour into a plastic wrap lined 6x6" baking dish (or similar size). Place in the fridge to set.
- Take the almond butter filling and roll a heaping tablespoonful in your hands, then flatten into a disc. Place on a parchment lined baking sheet. Repeat with the rest of the filling.
Dark Chocolate Coating
- Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the dark chocolate chips and the coconut oil in the bowl over medium heat.
- Stirring constantly, heat chocolate mixture until smooth and melted. Turn off heat.
- Place 12 cupcake liners in a muffin pan or on a sheet pan. With a tablespoon sized spoon, spread a tablespoonful of melted chocolate into each cupcake liner, spreading chocolate up the sides of the cupcake liner.
- Place almond butter disc into chocolate filled cupcake liner. Repeat with the rest of the peanut butter filling.
- Pour a tablespoonful of chocolate over each almond butter filled chocolate cup. Sprinkle sea salt or sea salt flakes on top. Let set in the fridge.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Barb says
Cannot find sweetened coconutmilk what can I use in it's place ?
Willow Moon says
You could use maple syrup or agave syrup instead. It’s been hard to find sweetened condensed coconut milk near me as well. The stores don’t always have it. You could also try ordering it online.
Jill says
Oh wow these are good! I am going to have to start hiding them from my family!
Willow Moon says
Thanks Jill, I'm glad you like them!