Almond butter cups will be your new go-to treat. I mean, traditional peanut butter cups are totally my jam. But, today we’re switching it up and using some grown-up almond butter and crunchy seedy bits.
Homemade chocolates are my go to. If you’re on the homemade candy train like me, check out these homemade turtles, chocolate coconut hearts, or these melty peanut butter fat bombs! These Chocolate Quinoa Crisps are one of my all-time faves!
The crunch factor is a 10 with these homemade almond butter cups. I also love that you can use any combination of seeds you want! Double up on cacao nibs, hold the chia, and add some chunky chopped nuts if you wish. You do you, man.
Ingredients for Almond Butter Cups:
chocolate chips – I use a 60% cacao chocolate chip but a milk chocolate, semi-sweet or any of your favorite chocolate bars can be melted down and used for this recipe.
refined coconut oil – I always go for refined coconut oil because it doesn’t have a coconutty flavor that would distract from the chocolate almond butter flavor.
almond butter – technically any nut or seed butter would work here but we’re all here because these are almond butter cups, right? Grab your favorite natural almond butter and let’s get started!
agave nectar – it’s my favorite sticky sweetener but honey or maple syrup works too!
crunchy bits – I’m using chia seeds, hemp hearts, cacao nibs, and flax seeds but feel free to sub in other chopped nuts or seeds that you have around!
flakey salt – for sprinkling on top to get that sweet and salty combo we all love!
How to Make Almond Butter Cups:
First, melt your chocolate in a bowl. I have a tutorial on How to Melt Chocolate Chips if you want a more in-depth how-to.
Put the coconut oil into the bowl and stir it until it’s nice and silky smooth.
I like to place the candy mold on top of a cutting board so when I transfer it to the fridge it’s not all wiggly and falls all over the place.
Scoop a spoonful of the chocolate into each one of your molds. Tilt the mold so the chocolate evenly covers the bottom.
I got THESE molds off amazon and really love them. I also got the minis and can’t wait to make a mini version of these babies soon! If you don’t want a mold, you can just line some muffin tins with muffin liners (these are my favorite). If you’re using big muffins, you won’t be filling the entire muffin tin because that would be ginormous… so keep that in mind 😉
In a separate bowl, add the natural almond butter, agave nectar (you can use honey or maple syrup), chia seeds, hemp hearts, cacao nibs, and flax seeds.
Add a dollop of the almond butter mixture to the center of the candy mold, on top of the chocolate layer. Try to keep it in the center so the chocolate top layer can come down the sides and surround the almond butter on all sides. This is completely for aesthetics and not necessary to the success of the recipe 😉
Top with another scoop of melty chocolate to cover the almond butter mixture.
Place the molds in the fridge to set for a few hours until the chocolate hardens.
Once the chocolate is hard, remove from the molds. Sprinkle with sea salt and store in the fridge until you’re ready to eat.
Recipe
10-Min Crunchy Chocolate Almond Butter Cups
Almond Butter Cups have your favorite nutty and chocolate combination but are loaded with crunch from flax and chia seeds and hemp hearts!
Ingredients
- 2 cups 60% cacao dark chocolate chips
- 2 tablespoon refined coconut oil
- 1 cup natural almond butter (How to Make Super Creamy Almond Butter)
- 1/4 cup agave nectar (honey or maple syrup works for higher glycemic)
- 2 tablespoons chia seeds
- 2 tablespoons hemp hearts
- 2 tablespoons cacao nibs
- 2 tablespoons flax seeds
- sea salt
Instructions
- First, melt your chocolate in a bowl. I put mine in the microwave for a minute and 30 seconds, stirring after every 30 seconds.
- Put the coconut oil into the bowl and stir it until it’s nice and silky smooth.
- Place the mold on top of a cutting board or flat surface you can easily transfer it to the fridge.
- Tilt the mold so the chocolate evenly covers the bottom.
- In a separate bowl, add the natural almond butter, agave nectar (you can use honey or maple syrup), chia seeds, hemp hearts, cacao nibs, and flax seeds. You can use any combination of seeds you want, or even add some chunky chopped nuts if you wish.
- Add a dollop of the almond butter mixture to the center of the candy mold, on top of the chocolate layer.
- Try to keep it in the center so the chocolate top layer can come down the sides and surround the almond butter on all sides. This is completely for aesthetics and not necessary to the success of the recipe 😉
- Place the molds in the fridge to set for a few hours until the chocolate hardens.
- Once the chocolate is hard, remove from the molds.
- Sprinkle with sea salt and store in the fridge until you’re ready to eat.
Enjoy!! xo
These almond butter cups are delicious! I like higher chocolate-to-filling ratio, so we melt a little more of the chocolate and stretch the recipe out into 18 or 24 cups. Delicious!!
I’m so happy you liked them!! I love the extra crunch in there! xo