Healthy dark chocolate almond butter cups made with dark chocolate, creamy all-natural almond butter, pure maple syrup, and finished with a touch flaky sea salt. They are incredibly easy to make and the perfect sweet, yet healthier treat to enjoy!
The Perfect Vegan No-Bake Dessert: Healthy Dark Chocolate Almond Butter Cups
Have you ever tried to make your favorite candy or treats at home? Some things like homemade caramel can be a bit tricky, but some of your favorites, like nut butter cups, are a lot easier than you think.
Watch How to Make This Recipe
Recreating your favorite store bought treats at home is a great way to make a healthier version and control the ingredients inside.
These healthy dark chocolate almond butter cups are incredibly easy to whip up and are made with just a few simple real food ingredients that you likely already have in your pantry!
Dark Chocolate Almond Butter Cup Ingredients
Dark Chocolate: You can use dark chocolate chips, chunks, or your favorite dark chocolate bar. If you prefer, you could use milk chocolate instead of dark, but just know that the flavor of the cups will be a bit different.
Coconut Oil: This is added to the dark chocolate to help smooth it out a bit and help the chocolate harden once it is frozen.
Creamy Almond Butter: Use a smooth and creamy almond butter for this recipe that has minimal ingredients. Ideally, you want the almond butter to be made from only almonds and maybe a little sea salt.
Maple Syrup: One of the benefits of using a plain almond butter is that you can control the level of sweetness in these almond butter cups. If you want the almond butter cups to have a little bit of sweetness, feel free to add one or two tablespoons of maple syrup to the almond butter mixture.
Vanilla Extract: I love adding a little maybe syrup to the almond butter to give the cups a delicious vanilla flavor.
Flaky Sea Salt: A sprinkle of flaky sea salt on the top of each cup is a must-have! Of course, it’s totally optional but I promise you that it makes a delicious difference.
Helpful Kitchen Tools
How to Make Almond Butter Cups
Step One: First, add the dark chocolate and coconut oil to a microwave safe bowl. Microwave for 1 minute and then stir. Microwave again for 30 seconds more and then stir. Repeat until the chocolate is fully melted.
Step Two: Next, line a mini muffin tray with muffin liners.
Step Three: Pour around 1 teaspoon of melted chocolate into the bottom of each muffin liner. Place the muffin tin in the fridge or freezer for five to ten minutes to let the chocolate harden.
Step Four: Add the almond butter, maple syrup, and vanilla extract to a small mixing bowl and stir until well combined. Next, spoon around 1 – 1.5 teaspoons of the almond butter mixture into the center of each cup.
Step Five: Cover the almond butter filling with around ½ tablespoon more of melted chocolate until the filling is completely covered. Sprinkle each cup with a little flaky sea salt and then place in the freezer to harden.
Step Six: Once the almond butter cups have hardened and set, remove them from the liners and enjoy!
How to Store
The best thing about these almond butter cups is that once you make a batch you can easily store them in the fridge or freezer for a sweet treat whenever you want!
Fridge: Store the almond butter cups in an air-tight container in the fridge for weeks.
Freezer: Store the almond butter cups in an an air-tight container in the freezer for up to three months.
Tips and Tricks for these Homemade Nut Butter Cups
- If you want to make larger almond butter cups, feel free to use a regular sized muffin tin and muffin liners.
- Don’t like almond butter? You can use any creamy nut butter for these cups. Peanut butter or cashew butter would be great!
- You can leave out the maple syrup altogether if you would like to make an unsweetened version of these nut butter cups.
More Delicious Healthy Desserts You’ll Love
Chocolate Raspberry Cashew Butter Cups
Healthy Peanut Butter Rice Crispy Treats
No Bake Chocolate Cherry Energy Bites
Creamy Vanilla Maple Cashew Butter
Double Chocolate Banana Bread
I hope you give these Dark Chocolate Almond Butter Cups a try! They are so easy to make and a delicious healthier treat.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
- 12 oz dark chocolate
- 1 tablespoon coconut oil
- ½ cup creamy almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Flaky sea salt for topping
- Add the dark chocolate and coconut oil to a microwave safe bowl. Microwave for 1 minute and then stir. Microwave again for 30 seconds more and then stir. Repeat until the chocolate is fully melted.
- Line a mini muffin tray with liners
- Pour around 1 teaspoon of melted chocolate into the bottom of the muffin liners. Place the muffin tin in the fridge or freezer for 5-10 minutes to let the chocolate harden.
- Add the almond butter, maple syrup, and vanilla extract to a small mixing bowl and stir until well combined.
- Next, spoon in around 1 – 1.5 teaspoons of almond butter into the center of each cup.
- Cover the almond butter filling with around ½ tablespoon more of melted chocolate until the filling is completely covered. Sprinkle each cup with a little flaky sea salt and place in the freezer to harden.
Keywords: almond butter cups, dark chocolate almond butter cups, healthy almond butter cups
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Casey Colodny / THE MINDFUL HAPA
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Today was one of those days I needed to eat my feelings, and Ashlea came in clutch with the perfect sweet treat. These are so good and so easy to put together!
Thanks for sharing this Dark Chocolate Almond Butter Cup, this one seems so amazing , will definitely gonna try this one.
These are SO good and easy! I am working on reducing my sugar intake and these are an amazing dessert and snack to have on hand that don’t take long to make. Will definitely be making again!
These are amazing and so easy to make. The sea salt sprinkled on top is a necessity!
These were so good – the perfect treat!
These are incredible! I made mine with peanut butter and they satisfied my chocolate and peanut butter craving. These are so delicious and addicting!
Oh my goodness did these ever hit the spot. I made these after having leftover melted chocolate from another recipe and they are divine! So simple and quick. I am excited to try your cashew raspberry chocolates next! Thanks Ashlea for such a delicious summer dessert recipe!
You’re so welcome, Rachael! Thank you for taking the time to leave a review!
Sounds yummy! What kind of Dark Chocolate do you recommend. Sweetened or unsweetened?
I like to use dark chocolate chips which usually have a little sweetness. Feel free to use whatever chocolate you prefer!
These were absolutely a sinch to make and a great way to have the decadent flavor of chocolate without the guilt. I made a batch and kept half in the fridge / half in the freezer. We had 1-2 of these a night and that was enough to satisfy our sweet tooth. I used peanut butter because that is what I had on hand. If not using the natural kind, I recommend you flatten the peanut butter mixture a bit so that the chocolate oozes on top of it easier. The flake salt is a MUST! Great intro to your blog 🙂
I’m so happy you made this recipe work for you, Tiana! Thanks for sharing!
These. Are. Amazing!!!!!
My whole family (kiddos too) loveeeeeeeee them! My 11 year old even enjoyed helping me make them.
I’m so glad everyone loved them, Pam!!
YUM!! So quick and so easy! Such a great treat!!
Thanks, Nicole! So happy you love the recipe!
These are SO good, so easy to make and disappear very quickly. Love the minimal ingredients list and the divine combo of dark chocolate and almond butter
Thanks for sharing, Jordan! I’m so glad you loved the recipe!
I can’t wait to make these for a coworker’s birthday next week! Do they need to be kept in the refrigerator when not being served? And how long can they be kept out at room temperature (if I leave them covered of course) before needing to go back into the fridge?
Hi, Dana! I would suggest storing them in the refrigerator. They should be fine for a few hours out of the fridge. I hope you enjoy them!
Made these in a silicone tray and they turned out great – it’s going to be challenging not to eat them all today!
I’m so glad you loved them, Kate!
Wow! So delicious and so easy to make! Will definitely be making again.
This recipe is so good! The dark chocolate, coconut oil and almond butter is such a great combo. Definitely recommend!
Thanks, Alyson! I’m so glad you enjoyed the recipe!
These are almost dangerously easy to make – they’re SO good if only they didn’t disappear so quickly!
So glad you enjoyed them, Bear!
These were great. Did not add the maple syrup as I prefer less sweet and oh my so good and so easy. Love these!
So happy you loved them, Bri!
The combination of a creamy almond butter center with the crisp chocolate coating is AMAZING! And please do not skip the sea salt flakes, takes these to a whole new level!
So glad you loved them, Casey! thanks for leaving a review!
Omg is all I have to say. These were outstanding and so easy! we ate them all in one night. Going to have to work on that self control! Orrrr just make them again! 🙂
haha! I’m so glad you loved them, Shannon!
Made these for a quick afternoon snack today and they are delicious and so easy! I used a silicone mini muffin tin and didn’t need spray or liners, they popped right out. Next time I’ll put a little less chocolate in the bottom (I sort of eyeballed it), so that I have more for the tops. The flaky sea salt gave it the perfect sweet/salty combo! Highly recommend, will make these again!
I’m so happy you enjoyed the recipe, Lauren!
Can I substitute Non dairy butter for the coconut oil. I don’t tolerate coconut
Hi, April! I would recommend just leaving out the coconut oil entirely if you cannot tolerate it. I hope you love the recipe!
Ok these are amazing and I make them once a week! I halve the recipe and get 24 minis or 9-12 big ones but I prefer the mini size because it’s the perfect bite. SO GOOD