Almond Butter Crunch Cups

Prepare to wow your tastebuds with these rich, decadent Almond Butter Crunch Cups! Made with an almond butter base, topped with nuts or seeds, and drizzled with melted chocolate, this simple no-bake, gluten-free, vegan recipe tastes like a candy bar straight out of the freezer. They are so easy to make, doubling the batch is really the only way to go! {Vegan + GF} 

The minute we made these Almond Butter Crunch Cups, four out of four people in our family were already salivating for more. Toodle and Twinkle think they taste like a candy bar. K-Hubs and I totally agree. We also all agree that making more treats to satisfy our tastebuds makes the most sense. Because, as it turns out, these no-bake vegan and gluten-free dessert treats are perfect to make on the fly.

Not only that, but you can also customize your Almond Butter Crunch Cups just about any which way you like. Simply follow the recipe formula below to get the treat you want:

Select a nut butter of choice. Add desired nuts and seeds or omit for a creamy version. Drizzle with melted chocolate (we use Enjoy Life brand chocolate chips and add a smidgeon of coconut oil during the melting process). Pour into regular muffin cups or mini muffin cups.

You really can customize these any way you want. In fact, I discovered this recipe via Lindsey at Little Pine Low Carb and her Peanut Butter Fat Bombs. You’ll see I made several changes to fit our family’s allergy needs and still ended up with an incredibly delicious vegan treat. The same goes for you!

So what’s the best way to make these fat bombs? A double batch. Straight. Up. And they’ll keep in the freezer for several weeks. But I suspect you won’t have to worry about long-term storage because they won’t last that long. In our house, a double batch is nibbled up inside of two days. I literally thought about these treats when I wasn’t eating them. The girls asked for them at breakfast, lunch, dinner, and snack time. We cannot be helped, we don’t want to be helped. Basically, we just want to nibble our way through these. Thank you for understanding.

So let’s get them into your kitchen so you can be obsessed, too! 😂 Dig in with me and we’ll make a couple batches together!

ALMOND BUTTER CRUNCH CUPS INGREDIENTS:

Read below to see the ingredients we use in our Almond Butter Crunch Cups. Keep in mind, you can switch out several of the ingredients, if desired.

• Coconut oil. You don’t need to melt it prior to making your crunch cups because everything will get thrown into a saucepan and melted together.
• Coconut cream or full-fat coconut milk. If working with full-fat coconut milk, chill the can of coconut milk in the fridge. Do not shake the can prior to this. When the coconut milk is chilled, skim off the cream that rose to the top, and use that in your recipe.
• Almond butter. We use almond butter but you can definitely substitute a different nut butter of your choice.
• Agave nectar and coconut sugar. These ingredients pair extremely well with almond butter and other nut butters.
• Sea salt. Adding sea salt keeps the treat from being too sweet, giving it the right sweet ’n salty taste.
• Nuts, seeds, and/or melted chocolate. Select the chopped nuts or seeds of choice and drizzle with melted chocolate. Additionally, these crunch cups taste incredible as creamy cups without nuts. And they also taste wonderful without chocolate. You really can’t go wrong!

HOW TO MAKE YOUR OWN ALMOND BUTTER CRUNCH CUPS:

Below are the steps to make your own Almond Butter Crunch Cups. These no-bake treats take just a handful of minutes to prepare and need only about 30 or so minutes to set.

1. Line a muffin tin with 12 paper cups and set aside.
2. In a saucepan, combine the coconut oil, coconut cream (or solidified milk), almond butter, agave nectar, coconut sugar, and sea salt. Stir on a low to medium heat until melted.
3. Using an ice cream scoop or tablespoon, carefully pour the melted mixture into each muffin cup, filling approximately 1/4 full. Sprinkle with desired nuts or seeds and place in the freezer for about 30 minutes, or until the ingredients have set.
4. Melt about 2 tablespoons chocolate chips in the microwave. Add a teaspoon of coconut oil, if desired, to help the chocolate solidify once it has been drizzled on the crunch cups. Using a teaspoon, drizzle the chocolate across the cups in a zigzag fashion or add a dollop of chocolate directly in the center of the cup, instead. Let the chocolate set.
5. Store tightly covered in the freezer for up to several weeks.

BEST PRACTICES TO GET THE RIGHT TREAT:

This is a super-simple treat to make. But it’s also fun to experiment with. Below are a few tricks I learned to get just the treat I wanted!

• I use an ice cream scoop to pour the mixture into the muffin tins because it provides the right amount for each treat and is less messy than working with a regular spoon.
• If you want thicker Almond Butter Crunch Cups, you can double the batch and the amount poured into each of the 12 cups.
• Yields may vary, however I typically get about 12 regular-sized crunch cups or 24 mini cups. 

If you’re in the mood for additional no-bake treats then you might enjoy making 

• Edible Cookie Dough
• No-Bake Vegan Key Lime Mini Cheesecakes
• Gluten-Free Almond Butter Oatmeal Bites

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