Dark chocolate (insert nut butter of choice) cups are some of my favorite treats in this whole wide world. Chocolate and nut butter go together like PB & J in book. They were absolutely made for each other.
You know what I’m not a huge fan of? Extra sugary nut butter cups where all you taste is sugar. Yes, I’m looking at you popular chocolate peanut butter cup of my youth wrapped in orange packaging. You know who you are. Seriously though, the older I’ve gotten, and the more real food I eat, the less sugar I actually want. Super sweet chocolate cups just don’t do it for anymore and I find myself craving the combination of rich dark chocolate and subtly sweet almond butter instead.
Chavez (my husband) and I are huge fans of the Trader Joe’s peanut butter cups. We prefer them straight out the freezer, just in case you were wondering. I’m always on a mission to recreate some of our favorite snacks and treats at home, so it only seemed right that I made us a few nut butter cups.
I’m definitely not opposed to buying treats, but there’s just something so satisfying (for me at least) about making some of our favorite things from scratch at home. And, lest you think I always jump at the chance to recreate our favorites at home, it usually takes me a few months or even years to finally do it. We’ve been buying nut butter cups for years and I JUST decided to go for it. There’s usually this natural progression that happens where I think something is way too complicated to make from scratch, but then I keep thinking about it over and over again and just have to try it myself. The story is no different in the case of these salted dark chocolate almond butter cups. I thought they were complicated, they’re NOT, and now I’ll be making my own nut butter cups for all eternity.
Seriously, these salted dark chocolate almond butter cups are so easy. You could probably teach yourself how to make them just by looking at the photos. The breakdown is pretty simple —> melt some chocolate, poor in muffin liners, spoon in some almond butter, more chocolate, sea salt, freeze. DONE. I know it may seem complicated but don’t be intimated. You can do this. Trust me. You’ll thank yourself later.
These little cups only require a few ingredients which is part of the reason why they’re so simple and easy.
When it comes to the almond butter, I think this recipe tastes the absolute best with an all natural almond butter that’s made from minimal ingredients. I used my honey roasted almond butter recipe for these cups and it was divine. Just enough sweetness but not too much, ya know?
You could also go rouge and use peanut butter or even cashew butter (I’m definitely trying this next time) in these. Seriously, these nut butter cups are YOURS. Get creative, my friend. Also, the sea salt topping on these is totally optional, but do yourself a favor and go for it.
I’m personally a dark chocolate LOVER but if you prefer a sweeter chocolate feel free to use semi-sweet or milk chocolate. It really comes down to your preferences. I will say that I prefer the darker chocolate in these because I’m trying to keep them on the lower sugar healthier side, but you do you boo and DO NOT FEEL BAD ABOUT IT. My husband already requested that I make these with milk chocolate for him the next time I make them so there’s that…
Alright, I think I’ve said all that I can really say about these salted dark chocolate almond butter cups. I’m going to go grab one out of the freezer, now.
Melt the chocolate and coconut oil in the microwave in 30 second increments until completely melted and smooth.
Fill a regular size muffin tin with paper liners. Use a tablespoon measure to pour a small amount of the melted chocolate (1-2 tablespoons) into the paper cups. Drop a small spoonful of the almond butter (2-3 teaspoons) into the center of each cup.
Next, top the almond butter cups with the remaining chocolate (roughly 1 tablespoon).
If any almond butter is sticking up, just gently press it down so each cup has a smooth top layer of chocolate. Sprinkle each almond butter cup with a pinch of coarse sea salt. Freeze for one hour or until solid. DELISH. Store in the freezer!