Crunchy Almond Butter Cups

These low glycemic, vegan, and paleo friendly Crunchy Almond Butter Cups will be your new favorite dessert! I love how crunchy and fun this recipe is!!

Traditional peanut butter cups are totally my jam. I love them. I love them too much. I wanted to make a paleo-friendly version and when I put these up on my Instagram last week, SO many of you asked for the recipe. I decided that they needed to be a permanent blog post because they were THAT good.

Crunchy Almond Butter Cups

I love making my own candy. I mean, sure the candy aisle in the food store sometimes lures me in, but to be honest, since I switched to quality chocolate and unrefined, healthier treats, the refined sugar candy has been calling me less and less. 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

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.

Crunchy Almond Butter Cups

So let’s make some Crunchy Almond Butter Cups!!

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. 

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.

Crunchy Almond Butter Cups

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 πŸ˜‰

Crunchy Almond Butter Cups

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 πŸ˜‰

Top with another scoop of melty chocolate to cover the almond butter mixture.

Crunchy Almond Butter Cups

Crunchy Almond Butter Cups

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. 

Crunchy Almond Butter Cups

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Crunchy Almond Butter Cups

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 10 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 mins
  • Yield: 12 1x

Description

These low glycemic, vegan, and paleo friendly Crunchy Almond Butter Cups will be your new favorite dessert! I love how crunchy and fun this recipe is!!


Scale

Ingredients

  • 2 cups 60% cacao dark chocolate chips
  • 2 tablespoon refined coconut oil
  • 1 cup natural 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

  1. First, melt your chocolate in a bowl. I put mine in the microwave for a minute and 30 seconds, stirring after every 30 seconds.
  2. Put the coconut oil into the bowl and stir it until it’s nice and silky smooth.
  3. Place the mold on top of a cutting board or flat surface you can easily transfer it to the fridge.
  4. Tilt the mold so the chocolate evenly covers the bottom.
  5. 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.
  6. Add a dollop of the almond butter mixture to the center of the candy mold, on top of the chocolate layer.
  7. 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 πŸ˜‰
  8. Place the molds in the fridge to set for a few hours until the chocolate hardens.
  9. Once the chocolate is hard, remove from the molds.
  10. Sprinkle with sea salt and store in the fridge until you’re ready to eat.

Enjoy!! xo

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These low glycemic, vegan, and paleo friendly Crunchy Almond Butter Cups will be your new favorite dessert! I love how crunchy and fun this recipe is!! thetoastedpinenut.com

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