Almond Butter Cups

One of the most popular flavor combinations of all time is peanut butter and chocolate. It’s been on my favorites list since I was a kid. But did you know that those PB cups you can buy at the store are pumped full of various forms of sugar and corn syrup.

Well, I decided to create my own recipe that satisfied my cravings without adding all that sugar. Don’t worry, the flavor isn’t compromised here. In fact, it wakes up those taste buds. I love this recipe because of how easy it is to make. You’ll have sweet treats for the week and a few to share.

Almond butter is my choice nut for many reasons, but the main is that is less likely to add inflammation. While I don’t have a peanut allergy, they are legumes and legumes (beans, lentils, and peas) are all prone to cause inflammation in your body.

SHOPPING TIP: go to the natural section of your local grocery store and grind your own almond butter…it’s cheaper this way and you only need to get the amount you need. So if you’re not used to almond butter, this is a great way to ease into adding it to your pantry.

Almond Butter Cups Almond Butter Cups Print This
Serves: 8 Prep Time:
Nutrition facts: calories fat
Rating: 4.5/5
( 2 voted )


  • 1 cup almond butter
  • 1 tablespoon coconut flour
  • 2-3 tablespoons pure maple syrup
  • 14 ounces or 1 ½ package of Enjoy Life Vegan Dark Chocolate Chips (split in half)
  • 2 teaspoons coconut oil
  • Silicone muffin tin or muffin tin with paper liners


In a medium mixing bowl, add the filling ingredients and stir until combined. Set aside.

In a microwave, melt half of the dark chocolate chips with 1 teaspoon coconut oil in 30-second intervals. Stir between each round. Repeat until completely melted.

Pour into 8 silicone molds. Swirl so it covers the bottoms and halfway up the sides.

Freeze for 5-8 minutes or until the chocolate is set.

Roll the almond butter into 8 ovals and place over the hardened chocolate in each cup.

Melt the remaining chocolate and pour over to cover each almond butter filling.

Place in the fridge for 20-30 minutes to fully set.

Store in the fridge until ready to eat.