A simple recipe for rich and decadent paleo almond butter cups, easy to make with 5 simple ingredients – too good to resist!
Paleo Almond Butter Cups – Vegan, Gluten-free and Dairy-free. A simple, delicious, 5 -ingredient recipe for rich and decadent chocolate cups, beautifully stuffed with delicious almond butter.
Absolutely the best thing you may ever enjoy.
I don’t know about you, but I have a thing for chocolate. Not just any chocolate… like Rolos, or M’n’M’s… Not that I don’t love those, but this is a different kind of love. I’m talking about chocolate cups filled with almond butter. They are all too delicious. Addictive when left out in front of my face and they are agreeable – when I have a bad day, they are always there for me.
You can buy them in the grocery store. But really .. who has time to tote in 5 kids for peanut butter cups, when you know that they will devour them before you can even locate them in the shopping bag after paying?
Paleo Almond Butter Cups
I love peanut butter so much too ~ but almond butter is really my jam. Paired with chocolate they really do make a wonderful combination.
I know that white chocolate has emerged from the dark shadows in recent years, but there is nothing, and I mean nothing, like dark chocolate.
Being able to whip up these simple, yet delicious, 5-ingredient, Paleo Almond Butter Cups is just horrible, right?
Such a travesty!
I totally wanted to post these before I devour the entire pan… Face it: having these in the house is enough to drive anyone to lock themselves in the pantry and go wild after dark. They are the perfect balance of almond butter and chocolate. A delicious treat for a long day.
So next time you are craving peanut butter cups, buckle down and create a quick batch of these easy almond butter cups. You’ll feel a huge sense of pride that you were able to do something so beautiful, on your own. Without having to load up kids and travel to the store.
Plus… it’ll give you the courage to make them more often, right?
Who doesn’t want to eat chocolate and almond butter every day?
If you venture out to make these delicious treats, come back and let me know how you like them. Find us on Instagram, and tag us in your creation – I’d love to see them!
Don’t these yummies just want to make you lick the screen? Me too.
Paleo Almond Butter Cups (Vegan, Gluten-free, Dairy-free)
For the filling:
- 1/2 C natural unsalted almond butter make sure it only contains almonds – no added ingredients
- 1 Tbsp pure maple syrup
- 1 Tbsp coconut flour
- 2 C dark chocolate chips paleo-approved variety - Enjoy Life brand or Lilly’s Sweets
- 1 Tbsp coconut oil
- Line a muffin pan with 12 cupcake liners and set aside.
- In a small bowl, combine almond butter, maple syrup and coconut flour. Whisk until ingredients are combined and become hard to stir. Use a rubber spatula to fold the filling a few times. Cover with plastic wrap and place in the freezer for 15 minutes to firm up slightly.
- Place a piece of wax paper on a flat surface or plate. Once the filling has chilled for 15 minutes, remove it from the freezer. Using clean hands, scoop two teaspoons and roll into a ball. Flatten to a disc and place on the prepared non-stick surface. Do this until 12 discs have been formed.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high for 1 minute, stir, and then continue to microwave in 20 second increments (stirring in between) until melted fully.
- Spoon two teaspoons of melted chocolate into each cupcake liner and gently spread to completely cover the bottom. Tap the side of the muffin pan a few times to even out the chocolate layers.
- Place an almond butter disc on top of the chocolate in each cupcake liner.
- Spoon two more teaspoons of melted chocolate over each almond butter disc, spreading with the spoon to completely cover the disc and allow the chocolate to run down the sides.
- Again, tap the pan a few times gently just to allow the chocolate to form an even layer.
- Place the muffin pan in the refrigerator to allow the almond butter cups to firm up for 15 minutes. Store in an air-tight container for up to two weeks in the refrigerator
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If you give this recipe a try, please leave a comment, rate the recipe and be sure to tag me on Instagram!