Cringey Kitchen

Gluten free, dairy free things in the shape of food

Chocolate Almond Butter Cups

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Which nut butter? Which type of chocolate?

There are so many options, we sometimes get lost thinking of all the possibilities. Nuts and chocolate go together so well, it’s easily one of our favorite pairings!

This time we decided on almond butter and semi-sweet chocolate, but these cups can be quite a versatile candy. We wanted to play it safe with our first attempt at making these. Next time we might try one of the many other options for fillings and types of chocolate.

We started off making these with cocoa powder and coconut oil, but they turned out really oily, especially in the heat. And even though coconut oil is good for the skin, we’d prefer to have a candy that melts in your mouth, not in your hand.

That being said, we went with the store-bought-chocolate route for this. Fortunately, there are tons of chocolate chip/bar options. You can use 10 ounces of any kind of chocolate here since it will be melted down, then transformed into these delicious, almond butter delivery devices.

Keep your almond butter in your chocolate, not the floor,
Your favorite alternative chefs, K & T

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Chocolate Almond Butter Cups

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 cups

Ingredients

  • 10 oz. semisweet chocolate
  • 1 cup almond butter
  • 1 tsp maple syrup
  • Flaky sea salt

Instructions

  1. Prepare a mini muffin tray with 24 mini muffin liners.
  2. Start boiling water in a small pot and place a metal (or glasbowl over the top to create a double boiler. Add chocolate into the bowl and stir until completely melted.
  3. Spoon a little melted chocolate into each muffin liner. You want just enough to cover the bottom of the liner. Rotate the tray around to get the chocolate into all the crevasses and up the sides. Only use about ⅓ of your melted chocolate! You will need the rest to cover the almond butter later
  4. Refrigerate tray for 15 minutes until chocolate hardens.
  5. Meanwhile, mix almond butter and maple syrup together.
  6. Once the chocolate is hardened, drop a dollop of almond butter into each muffin liner. Press the almond butter down so there’s no gap between the almond butter and the chocolate sides.
  7. Cover the almond butter with the remaining chocolate (use the double boiler to reheat the remaining chocolate if needed), then sprinkle a little bit of the flaky sea salt on top.
  8. Refrigerate for another 15 minutes to set the rest of the chocolate.
  9. Enjoy!