Salted Almond Butter Cups
At home. From scratch. 5 ingredients. Are you ready?
I’m going to run it back for a second and just tell you a little secret about myself. Growing up, when it came to Halloween, I was only there for the Peanut Butter Cups. Every other candy, as far as I was concerned, was truly irrelevant. So in the spirit of my younger self anxiously counting my peanut butter cups from my plastic Trick-or-Treat pumpkin as if my life depended on it, I present to you these Salted Almond Butter Cups! I thought I’d put a spin on my childhood favorite by making these with almond butter and finishing with some flaky sea salt. These Salted Almond Butter Cups are truly so easy to make, and only require five ingredients! I know you’re going to love them…
- 1 cup chocolate chips
- 2 tsp coconut oil
Almond butter filling
- 1/3 cup creamy almond butter
- 1 tsp maple syrup
- 1 tsp coconut oil melted and cooled
- Prepare a mini muffin loaf pan by lining with mini muffin liners. If you don’t have the pan, you can just use 12 liners!
- Melt the chocolate with the coconut oil in your microwave in 15 second increments until smooth and glossy. Stir throughout the melting process.
- In a separate bowl, mix together your creamy almond butter, maple syrup, and melted coconut oil. The mixture will start to seize slightly, and that’s okay! We want it to be a little doughy, so that it’s easier to add into the almond butter cup without spreading.
- Now, place about ½ tablespoon amounts of your melted chocolate into the muffin liners. Using a spoon or a wooden skewer, drag the chocolate slightly up onto the inner edges of the muffin pan. We want to make sure that the almond butter will be sealed well!
- Now place about 1 tsp (heaping) of your almond butter mixture right on top of the melted chocolate in the muffin liner. Use a spoon or the wooden skewer to flatten it into the chocolate slightly. Don’t worry about spreading it too much to the edges of the melted chocolate as we want to keep it contained.
- Finally, add about 1 tsp amounts of chocolate on top of the almond butter, using a spoon to ensure that the chocolate fully covers the almond butter, smoothing the chocolate out and making sure it goes straight to the edges of the cup, sealing the almond butter inside.
- Transfer the muffin pan to your freezer, until it sets – about 30 minutes. Finish with flaky sea salt and enjoy! Store in freezer.