Published: Feb 6, 2019 · Modified: Feb 1, 2024 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

Dark Chocolate Almond Butter Cups

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This recipe for homemade Dark Chocolate Almond Butter Cups is a fun treat for chocolate lovers. They are easy to make with only 4 ingredients!

Creamy Almond Butter Cups stacked on a sheet pan.

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If you love sweets, then these Dark Chocolate 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 peanut butter fudge recipe, which is made from peanut butter and sweetened condensed coconut milk.

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.

Some of my other favorite treats to try are my Vegan Marshmallow Brownies, Vegan Chocolate Peanut Butter Cups, Vegan Cherry Filled Chocolates recipe, and my Almond Milk Cinnamon Drink.

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❤️ Why You'll Love Them
🧾 Ingredients
🔪 Instructions
💭 Tips
👩🏻‍🍳 Recipe FAQs
Other Vegan Chocolate Desserts
📋 Recipe
💬 Comments

❤️ Why You'll Love Them

They are sweet, rich, and creamy.
They have an ooey-gooey center made with nutty almond butter and a dark chocolate shell.
Made with simple ingredients, they are better than your favorite store-bought almond butter cups!

🧾 Ingredients

Almond butter: I used all-natural organic almond butter, but peanut butter, cashew butter, or sunflower butter would also work. You could also add organic almonds for some crunchy.
Sweetened condensed coconut milk: Adds a sweet, rich, creamy flavor. You could also use sweetened condensed oat milk. A liquid sweetener like maple syrup or agave syrup would also work, but to me, the best part is the sweet, rich flavor that the sweetened condensed coconut milk adds.
Salt: Enhances sweetness. I like to use sea salt.
Vegan dark chocolate baking chunks: Adds a dark chocolate flavor. You could also use semi-sweet chocolate chips.
Coconut oil: Makes the chocolate smooth and helps it harden. You could leave it out.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Step 1: In a small saucepan over medium heat, combine almond butter, sweetened condensed coconut milk, and salt. Let cool and pour into a container and let set in the fridge.

Step 2: Melt the dark chocolate baking chunks in a heatproof bowl over a small saucepan with a couple of inches of water. (If you have a double boiler, use that.)

Step 3: Pour a tablespoonful of chocolate into each of the cupcake liners so that it goes up the sides.

Almond butter mixture added to the chocolate filled paper liners.

Step 4: Place a dollop of almond butter filling in each of the chocolate-lined cupcake liners.

Chocolate added to top of almond butter cups.

Step 5: Pour a tablespoonful of chocolate over the almond butter layer. Store in an airtight container in the fridge for best results.

Almond Butter Cups stacked on a sheet pan.

💭 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.
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.
Place the cupcake liners in a standard muffin tin to keep the chocolate cups stable. I don't have one so I placed them on a sheet pan.
Sprinkle a pinch of sea salt or flaky sea salt on top of each cup before the chocolate hardens. I didn't have sea salt flakes so I added sea salt instead. I could taste a hint of sea salt. Sea salt flakes would have been more pronounced.