Dark Chocolate Almond Butter Cups are creamy and rich in flavour. They have a dark chocolate coating, are filled with almond butter, and sprinkled with a pinch of sea salt. It’s the perfect snack to have on hand and you only need 5 ingredients to make them!
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Skip the Reese’s and make this healthier version instead! Peanut butter cups are my favourite treat ever. That’s why I’ve created this simple homemade version to make whenever the craving strikes! I used dark chocolate for the coating, and made a simple almond butter filling with only 3 ingredients. The added sea salt brings a nice touch to balance all of the flavours.
Why this recipe works
- Easy – these cups come together within minutes.
- 5 ingredients – only five ingredients are required, four if you don’t use the sea salt.
- Bite-sized treat – small treats that can be stored easily.
- Mess free: this recipe uses a creamy almond filling, rather than natural almond butter.
- No bake recipe – perfect for the warmer weather!
- Substitutes – both the chocolate and almond butter can be substituted.
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view the five ingredients we’re using!
Almond butter: Natural almond butter (the runny kind) must be used.
Chocolate chips: I’m using dark chocolate, but feel free to use semi-sweet, milk, or white!
Maple Syrup: Added into the almond butter filling. Essential to create the paste texture.
Sea Salt: Sprinkled on top. Balances the sweetness.
Vanilla: Used for flavouring. May be omitted.
Step by Step Instructions
Here is a more detailed step-by-step than the recipe card. Scroll down for a full recipe video and measurements.
Step 1 – Line a regular sized muffin tin with 12 liners.
Step 2 – Melt chocolate in a microwave at 30 second intervals or using the double boiler method.
Step 3 – Add the almond butter, vanilla extract, maple syrup and salt into a medium bowl and mix until it forms a paste.
Step 4 – Evenly divide the paste into 12 oval shapes and set aside.
Step 5 – Place 2 tbsps of the chocolate into each muffin liner and coat the bottom and sides slightly. Set in the freezer for 10 minutes to speed up the setting process.
Step 6 – Once set, place almond butter ovals into the centre of each set base of chocolate.
Step 7 – Add another one to two tablespoons of melted chocolate on top. Spread out to seal the almond butter completely. Swirl extra natural almond butter on top using a toothpick and sprinkle a dash of sea salt onto each cup.
Step 8 – Place into freezer until completely set (30 minutes) and enjoy! Keep refrigerated.
Expert Baking Tips
Here are five awesome baking tips from my kitchen to yours
Almond butter – make sure to use natural almond butter! We want the runny kind! This bonds with the maple syrup perfectly to create the filling.
Dark chocolate chips may be substituted for semi-sweet, white, or milk!
Flakey Sea Salt: I like a sprinkle of this on my cups to balance the flavours, but if you’re not a fan – just omit it.
Nut butter substitutes – feel free to use natural peanut butter or any other nut butter! Get creative!
Store in the fridge – Despite still tasting delicious, the cups can get quite soft at room temperature and cause a mess!
Check out these other recipes
- 3 ingredient M&M Fudge
- 4 Ingredient Banana Chocolate Chip Cookies
- 4 Ingredient Cookies & Cream Bars
- 5 ingredient Chocolate Chip Cookies
Dark Chocolate Almond Butter Cups
- Line a regular sized muffin tin with 12 muffin liners. Set aside.
- In a bowl, mix together the almond butter, maple syrup, and vanilla. Keep stirring until it forms a moldable paste.2 tbsp maple syrup, 1/2 cup natural almond butter, 2 tsp vanilla extract
- Scoop into 12 even circles onto a parchment paper. Gently mold into a disc/oval shape using your fingers. See photos for reference. Set aside.
- Melt the dark chocolate chips in a microwave. Scoop 2 tbsps per muffin liner and coat the bottoms and a bit of the side. Place into the freezer to set for 10 minutes.2 1/2 cups dark chocolate chips
- Place almond butter ovals into the centre of each set base of chocolate.
- Add another one to two tablespoons of melted chocolate to the top. Spread out to seal the almond butter filling completely.
- Swirl extra natural almond butter on top using a toothpick and sprinkle a dash of sea salt onto each cup.Sea salt
- Place into freezer to set completely. Store in the fridge. Enjoy!