Chocolate Almond Butter Cups
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 7 large or 15 small 1x
Ingredients
Scale
- 1/2 cup almond butter
- 1/3 plus 2 tbsp agave nectar (use 100% pure honey for paleo option)
- 1 cup plus 2 tbsp coconut oil, melted (measure after melting)
- 1 cup unsweetened cacao powder
- 2–3 tbsp cinnamon
- 1/2 tsp vanilla extract
Instructions
- In food processor, blend 1/2 cup almond butter, 2 tbsp agave nectar, and 2 tbsp melted coconut oil until smooth, using tamper, if necessary.
- While blending the above ingredients, in a separate bowl whisk 1/3 cup agave nectar, 1 cup melted coconut oil, 1 cup unsweetened cacao powder, cinnamon, and vanilla extract. Once you think you have whisked enough, stir it a little longer. This will ensure all the ingredients blend well together, especially the cacao powder, which has a tendency to clump together.
- Pour just enough of the chocolate mixture into muffin tins to cover the bottom. Set in refrigerator for a few minutes to set. This makes the first layer of chocolate strong enough to hold the almond butter mixture.
- Using a teaspoon, add the almond butter mixture to the first layer of chocolate. Spread evenly, if necessary, using the backside of the teaspoon.
- Top immediately with remaining chocolate.
- Place in freezer until ready to serve.
Notes
Depending on weather, humidity, and just how much coconut oil you add to the almond butter mixture, you may end up with a paste or a thicker mixture. I have encountered both and didn’t find that it affected the taste or final outcome. If you look in these pictures, you’ll notice the smallies have a thinner, smoother almond butter paste, whereas the larger cups have a thicker, more textured finish. Both tasted delightful.
