Recipe

Salted Vanilla Almond Butter Cups Recipe

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If you’re a fan of peanut butter cups, then you’re going to love these salted vanilla almond butter cups! They are the perfect combination of sweet and salty, with a creamy almond butter filling that’s surrounded by rich dark chocolate. Not only are they delicious, but they’re also incredibly easy to make, requiring only a handful of ingredients and a little bit of time.

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Salted Vanilla Almond Butter Cups

Salted Vanilla Almond Butter Cups

goodlookscauser
These salted vanilla almond butter cups are perfect for a quick and easy snack or dessert, and they're also a great way to satisfy your sweet tooth without indulging in overly processed sweets. Whether you're making them for yourself or to share with others, these little treats are sure to be a hit!
prep time
20 minutes
cooking time
0 minutes
servings
12 cups
total time
20 minutes

Equipment

  • Muffin tin

  • Cupcake liners

  • Mixing bowl

  • Spoon

  • Microwave or double boiler

Ingredients

  • 1/2 cup creamy almond butter

  • 1/4 cup coconut oil, melted

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract

  • 1/4 tsp sea salt

  • 6 oz dark chocolate chips

Instructions

1
Line a muffin tin with cupcake liners and set aside.
2
In a mixing bowl, combine the almond butter, melted coconut oil, maple syrup, vanilla extract, and sea salt. Mix until smooth.
3
Spoon the almond butter mixture evenly into each cupcake liner, filling each about 2/3 of the way full.
4
Melt the dark chocolate chips in the microwave or using a double boiler.
5
Spoon the melted chocolate evenly over the almond butter mixture, covering it completely.
6
Sprinkle a little sea salt on top of each cup.
7
Place the muffin tin in the fridge for at least 10 minutes, or until the chocolate has hardened.
8
Once the chocolate has hardened, remove the cups from the muffin tin and store in an airtight container in the fridge.

Notes

Make sure to use creamy almond butter and not crunchy, as it will not mix as well. You can use either a microwave or a double boiler to melt the chocolate. Store in the fridge for up to 2 weeks.
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