Salted. Almond. Butter. Cups.
At home. From scratch. 5 ingredients. Are you ready?
I’m going to run it back for a second and just tell you a little secret about myself.
MY RELATIONSHIP TO HALLOWEEN
Growing up, when it came to Halloween, I was only there for the Peanut Butter Cups. Every other candy, as far as I was concerned, was truly irrelevant. So in the spirit of my younger self anxiously counting my peanut butter cups from my plastic Trick-or-Treat pumpkin as if my life depended on it, I present to you these Salted Almond Butter Cups! I thought I’d put a spin on my childhood favorite by making these with almond butter and finishing with some flaky sea salt.
These Salted Almond Butter Cups are truly so easy to make, and only require five ingredients! Let’s run through them, shall we?
Chocolate chips (I use dairy-free semi-sweet here, but you can use your favorite)
Coconut oil (to melt the chocolate smoothly)
Maple syrup (just a touch for some sweetness)
Almond Butter (creamy is best here!)
Flaky sea salt (we love a little salty excitement)
The greatest thing (well, there are many great things but – one of them) is that all you need to make them are mini muffin liners! No fancy equipment, nothing crazy, accessible and easy!
We’ll start by melting the chocolate with some coconut oil in the microwave in 15 second increments, stirring throughout so it’s smooth and glossy.
For the almond butter filling, all you have to do is mix the almond butter with a little coconut oil and maple syrup until it’s nice and smooth. You’ll notice that it will thicken up a little and that’s good! We want it to be thick so it won’t spread too much when we add it on top of the melted chocolate.
Now to make the cups! We start by adding a bit of chocolate in the bottom of the muffin liner, and use the back of a spoon or a pastry brush to drag it up along the inner sides. We want to create a nice seal for the filling so it’s enclosed and the nut butter feels safe and secure!
After that, all you have to do is add a small scoop of almond butter into the chocolate, ensuring that it’s lightly immersed and flattened down slightly. If you prefer peanut butter or cashew butter, feel free to swap the almond butter out in lieu of those – I respect and welcome all nut butter journeys here!
Finish it off by topping with the rest of the chocolate!
This takes only 30 minutes to set in the freezer, and it’s made perfect with a little cute sprinkle of flaky sea salt.
I hope you enjoy this recipe, tag me on Instagram @dadaeats so I can see your creations!!
Salted Almond Butter Cups (Vegan & Gluten-Free)
- 1 cup chocolate chips
- 2 tsp coconut oil
Almond Butter Filling
- 1/3 cup creamy almond butter
- 1 tsp maple syrup
- 1 tsp coconut oil melted and cooled
Prepare a mini muffin loaf pan by lining with mini muffin liners. If you don’t have the pan, you can just use 12 liners!
Melt the chocolate with the coconut oil in your microwave in 15 second increments until smooth and glossy. Stir throughout the melting process.
In a separate bowl, mix together your creamy almond butter, maple syrup, and melted coconut oil. The mixture will start to seize slightly, and that’s okay! We want it to be a little doughy, so that it’s easier to add into the almond butter cup without spreading.
Now, place about ½ tablespoon amounts of your melted chocolate into the muffin liners. Using a spoon or a wooden skewer, drag the chocolate slightly up onto the inner edges of the muffin pan. We want to make sure that the almond butter will be sealed well!
Now place about 1 tsp (heaping) of your almond butter mixture right on top of the melted chocolate in the muffin liner. Use a spoon or the wooden skewer to flatten it into the chocolate slightly. Don’t worry about spreading it too much to the edges of the melted chocolate as we want to keep it contained.
Finally, add about 1 tsp amounts of chocolate on top of the almond butter, using a spoon to ensure that the chocolate fully covers the almond butter, smoothing the chocolate out and making sure it goes straight to the edges of the cup, sealing the almond butter inside.
Transfer the muffin pan to your freezer, until it sets – about 30 minutes. Finish with flaky sea salt and enjoy! Store in freezer.
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