Name: Creamy Almond Butter Cups
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 1/2 cup almond butter; 1/2 cup sweetened condensed coconut milk ((1/2 of an 11.25 oz can)); Pinch sea salt; 2 cups chocolate chips (divided); 2 tablespoons coconut oil (divided); Sea salt or sea salt flakes ((optional))

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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.

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

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 all of 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.

Other Vegan Chocolate Desserts You Might Like

Tips for Making Dark Chocolate Almond Butter Cups

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.
Melt half the chocolate chips first. That way it won’t firm up while you fill the chocolate with the almond butter center. You also don’t want the chocolate to seize up, which can happen when reheating it.
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.
Melt the rest of the chocolate chips and add it on top of the almond butter filling.
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.

Vegan Almond Butter Cups

These chocolate treats make a perfect gift for Valentine’s Day!

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