These Almond Butter Cups Put Store-Bought Candy to Shame

September 3, 2015
by Merce Muse for Thrive Market
These Almond Butter Cups Put Store-Bought Candy to Shame

Decadent chocolate envelops creamy almond butter in this updated take on the favorite classic candy. And since these almond butter cups are only sweetened with maple syrup and raw honey, they're Paleo-friendly.

Almond Butter Cups

Yield: 24 chocolates
Active Time:

Ingredients

For the almond butter filling:
1 cup almond butter
scant 1/4 cup maple syrup
1/4 cup raw honey
1 tablespoon coconut oil
1 teaspoon vanilla
1/2 teaspoon sea salt

For the chocolate coating: 
11 ounces dark chocolate 
Maldon salt, for topping

Almond Butter Cups

Line a mini cupcake tin with mini baking cups.

Make the almond butter filling
Combine all the ingredients for the base in a medium bowl and stir until well combined and smooth. Make small teaspoon-sized balls of almond mixture and place in center of each baking cup.

Make the chocolate coating
Place dark chocolate in a heatproof bowl set over a pot of boiling water to melt. The bottom of the bowl should not touch the water.

Assemble the almond butter cups
Pour melted chocolate over almond mixture to fill flush with top line of baking cups. Place in freezer or fridge for 30 minutes to 1 hour to set. When firm and ready to serve, sprinkle with Maldon salt.

Photo credit: Paul Delmont

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Maldon Sea Salt Flakes

Retail Price:$7.09


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Smooth Almond Butter
16 oz jar

Retail Price:$14.29


Our Price:$10.95(Save 23%)

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Raw Cacao Powder
1 lb bag

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Organic Dark Maple Syrup Grade A

Retail Price:$19.05


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Organic Blonde Coconut Sugar

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Vanilla Extract
4 oz bottle

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This article is related to: Dessert, Gluten-Free, Paleo, Sweets, Vegetarian, Recipe

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  • D_B

    I would love to have the recipe for the Almond Butter cups, I tried Highlighting it and control p and it printed alright but it was so small I couldn't read it. Wish you had a print recipe key on your site.

  • Angela Minton DeBenedetto

    Tried making this last night. Way too much sugar. I cut the amount of maple syrup and coconut sugar and it still came out too sweet for my liking. Here's what I did ... For the base: eliminated maple syrup and used 3/4 cup of coconut sugar. For the topping: eliminated coconut sugar and used 1/3 cup of maple syrup. It still was a bit sweet for my taste, so I will probably cut out some more sugar the next time around. However, I do think this would be a good starting point for most folks.

  • D_B

    Thanks Chris, don't know why I didn't do the copy-paste thing to begin with, I do it all the time for other recipes, I'm 80, guess I'll use that as an excuse. I did go back and copy-pasted it and it came out perfect.
    And thank you Angela, I knew when I read the recipe that I would cut the sugars but now I have a starting point, I like the store bought ones but they have become way to sweet for me and have to much other junk in them. I get freshly ground almond butter and peanut butter from my local Natural Grocery store, it's just nuts no additives and very good. Can't wait to try these.

  • http://www.sourceseminars.com Kanta Masters

    What a terrific recipe! I am so excited to try a vegan recipe with coconut palm sugar and maple syrup. Those are the only 2 sweeteners we use so here we go!
    It is quite difficult to locate healthy vegan treats...especially with only these sweeteners. Can't thank you enough!!

  • TJax

    Has anyone else tried this? the almond butter came out way too watery. i'm wondering if it would hold better without the maple syrup and honey.

  • coachdot

    Let me begin by saying OMG...these are amazing!! However, as always with me, there are a few modifications I would make next time...and yes, there will be a next time, to be sure! I find most baking recipes to be too sweet for me and this was no exception...I would probably cut the honey and maple in half next time. The other thing I might try is to melt extra chocolate, spoon a tiny bit into the cups to cover the bottom, chill, and then proceed with the assembly...this way the almond butter would be completely encased in chocolate and they would be a little less messy to eat! But overall, so good and definitely a keeper! To TJax, didn't have the issue with the almond butter being watery, could be the brand but try it with less sweetener and that will accomplish two things at once!