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Paleo Almond Butter Cups (Vegan, Gluten-free, Dairy-free)

A simple recipe for rich and decadent paleo almond butter cups, easy to make with 5 simple ingredients!
Course Dessert
Cuisine American
Keyword almond butter, chocolate, dessert, paleo
Prep Time 25 minutes
Cook Time 2 minutes
Total Time 27 minutes
Servings 12 people
Calories 243kcal
Author Sheryl

Ingredients

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

Chocolate coating:

  • 2 C dark chocolate chips paleo-approved variety - Enjoy Life brand or Lilly’s Sweets
  • 1 Tbsp coconut oil

Instructions

  • 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

Nutrition

Calories: 243kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 34mg | Potassium: 272mg | Fiber: 2g | Sugar: 12g | Vitamin C: 1mg | Calcium: 129mg | Iron: 1mg