Homemade almond butter chocolate cups made with spiced almond butter. An easy, fall twist on a classic chocolate peanut butter cup.
½cup (128 g)unsalted or salted creamy almond butter
2tablespoons (16 g)confectioners’ sugar
1cupnatural cocoa powder
½cupcoconut oilmelted and warm
⅓cup (80 mL)pure maple syrup
1½teaspoonspure vanilla extract
Place paper liners into 9 cups in a 12-cup muffin tin. In a small bowl or stand mixer, combine the almond butter, cinnamon, allspice, cardamom, and confectioners’ sugar. Using a whisk attachment, hand-held or stand mixer, beat until light, fluffy, and completely combined. If using unsalted almond butter, add a few pinches of salt.
In a medium bowl, combine the cocoa powder, coconut oil, maple syrup, and vanilla extra until very smooth. Spoon 1 tablespoon of chocolate mixture into each liner. Smack the muffin tin on the counter to even out the chocolate. Transfer to the freezer for 5 minutes, or until the chocolate is firm.
Remove the muffin tin from the freezer and add 1 to 2 teaspoons of the almond butter mixture to each cup. Top with 1 to 2 additional tablespoons of chocolate and place in the freezer for 5 to 10 minutes, or until firm. Transfer to the refrigerator to thaw for about 30 minutes. Store in the refrigerator until ready to serve. When it’s time to serve, sprinkle a pinch of sea salt atop each almond butter cup.
Tips for Success:
Since this recipe contains no stabilizers for the chocolate, I recommend storing the almond butter cups in the refrigerator, as they can melt if kept at room temperature for too.
Adapted and reprinted with permission from Adrianna Adarme’s The Year of Cozy (Rodale, 2015)