Chocolate Almond Butter Cups {Dairy-free & Vegan}

Chocolate and almond butter…doesn’t get much better than that!

These cups have a brownie like crust with a little bit of coconut flair from the flour. If you’re fans of almond joys, you gotta make these!

You could even go wild and sprinkle some coconut on top!

These Chocolate Almond Butter Cups taste so indulgent, but have very few ingredients – none of which you will feel guilty about putting into your body. That’s my kind of food!

They’re filled with lots of healthy fats that your body will actually use as fuel – it’s a win-win!

The three layers take just a minute to stir up and then all you have to do is layer into whatever size tins you want! Super easy and super tasty!

Print Recipe

Chocolate Almond Butter Cups {Dairy-free & Vegan}

Prep Time

10 minutes

Passive Time

20 minutes - cooling

Servings

mini cups

Ingredients

Crust:

• 2 tbsp Cacao powder
• 1/2 cup Coconut flour
• 2-3 tbsp Maple syrup optional, depending on sweetness desired
• 1/4 cup Coconut oil melted

Filling:

• 3 tbsp Almond butter
• 2 tsp Coconut oil melted

Ganache topping:

• 2 1/2 oz Dairy-free Chocolate chips I used Enjoy Life brand (you can sub any dark chocolate brand - the higher percentage of cacao, the less sugar!)
• 2 tsp Coconut oil melted

Prep Time 10 minutes Passive Time 20 minutes - cooling Servings mini cups Ingredients Crust: 2 tbsp Cacao powder 1/2 cup Coconut flour 2-3 tbsp Maple syrup optional, depending on sweetness desired 1/4 cup Coconut oil melted Filling: 3 tbsp Almond butter 2 tsp Coconut oil melted Ganache topping: 2 1/2 oz Dairy-free Chocolate chips I used Enjoy Life brand (you can sub any dark chocolate brand - the higher percentage of cacao, the less sugar!) 2 tsp Coconut oil melted

Instructions

1. In a bowl, combine the ingredients for the crust: the cacao powder, coconut flour, maple syrup, and 1/4 cup coconut oil.
2. In a separate bowl, mix together almond butter and 2 tsp of coconut oil for the filling.
3. In a microwaveable bowl (or double boiler), melt the chocolate chips and 2 tsp of coconut oil and stir until combined. I used the microwave and it took only 30-45 seconds. Keep an eye on it - chocolate can burn easily!
4. In lined mini cupcake pans (you can use standard sized mold as well - you'll just have to add more of each layer), press 1 1/2 tsp of the crust firmly into each opening until you've used it all up.
5. On top of the crust, add 1/2 tsp of the almond butter filling to each.
6. Freeze for 2-3 minutes until the almond butter has firmed up. This will keep the chocolate ganache layer and the almond butter from combining.
7. Once the almond butter has chilled, layer 1/2-1 tsp of ganache onto each cup.
8. Freeze for another 10-20 minutes (or refrigerate for an hour or so) until the ganache has hardened.