These Almond Butter Cups are super easy to make! You only need four ingredients and 8 minutes of prep time to make it in your microwave or stovetop. It turns out so smooth and delicious, and there's no layering!
What are almond butter cups? They are similar to the popular peanut butter cups but made with almond butter instead. The combination of smooth chocolate and the rich taste of almond butter makes them a beloved treat.
The majority of almond butter cups recipes typically feature a layered structure, like the chocolate peppermint bark recipe, with chocolate both on top and bottom, encapsulating a luscious almond butter filling in the center.
While I appreciate the visual appeal of contrasting colors, my goal was to create a recipe that is effortless, even for kids to make.
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Why you'll love them?
- No need for a candy thermometer.
- Only 4 ingredients.
- Under 8 minutes of prep time.
- Smooth, creamy and melt in your mouth texture.
- Make it easily in the microwave or stovetop.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond butter - Like the almond butter overnight oats or all almond butter recipes, use creamy, regular almond butter. I don’t recommend using the natural kind that separates.
- Chocolate chips - We opted for semi-sweet chocolate chips, but dark chocolate chips are equally suitable. For a vegan variation, simply switch to vegan chocolate chips.
- Coconut oil - Just a tablespoon of coconut oil helps the almond butter cups firm up and also adds an irresistible creaminess.
- Flavorings - Vanilla extract and salt make sit taste delicious.
Variations
- Add nuts - Add 2 tablespoons of chopped nuts like roasted peanuts, walnuts, or pecans for a crunchy texture.
- Salted caramel - Swirl about ½ teaspoon of salted caramel sauce on top, before it sets.
- Not a fan of almond butter? Use regular peanut butter instead to make peanut butter cups, or sun butter , to make sunbutter cups.
- Crunch - Stir in 2 tablespoons of chopped pretzels, to add salty crunch.
How to make?
Scroll down to the recipe card below for full information on ingredients and amounts.
1.Place chocolate chips, almond butter and coconut oil in a medium microwave-safe bowl.
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2. Microwave for 1 ½ minutes, until fully melted, stirring every 30 seconds. Stir in vanilla extract and salt.
3. Divide melted mixture evenly into a paper lined muffin pan, smooth top and place pan in the refrigerator for at least 6 hours to set.
Best pan to use - I recommend using a 12-cup mini muffin pan to make bite size almond butter cups, and a standard muffin pan to make standard sized cups.
Stovetop method
1. In a medium sauce pan, bring 1 cup of water to simmering over low heat.
2. Place a glass bowl on top of the pot so it rests above the simmering water, but doesn't touch it.
3. Add the chocolate chips, almond butter and coconut oil into the bowl and allow the steam to heat the bowl and melt everything. Stir occasionally until completely melted and smooth.
4. Once melted, remove the bowl from the pot and stir in vanilla extract and salt.
5. Immediately transfer mixture into the paper lined muffin pan and chill.
How to store?
Store almond butter cups in an air tight container along with paper cups, in the refrigerator for several weeks. Enjoy them cold as a no bake snack.
They can also be frozen for up to two months and makes an easy 5 ingredient dessert. Transfer them to the fridge for a few hours before serving. My kids like to enjoy them frozen too!
Helpful tips
- I like to use creamy almond butter for these almond butter cups.
- Use good quality chocolate. I love to use Ghiradelli semi-sweet chips.
- Store the cups in the refrigerator until serving time.
More almond butter recipes
Almond Butter Cups
Ingredients
- ½ cup Almond butter I like to use Barneys smooth almond butter
- ½ cup semi sweet chocolate chips I like to use Ghiradelli
- 1 tablespoon coconut oil
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- This recipe makes 12 mini cups or 6 standard size cups. For making mini almond butter cups, line a mini muffin pan with 12 paper liners.For making standard-size almond butter cups, line a regular muffin pan with 6 paper liners.
- Place chocolate chips, almond butter and coconut oil in a medium microwave safe bowl.
- Microwave for 60 to 90 seconds, until 90% melted, stirring every 30 seconds.Remove bowl from microwave and continue stirring until fully melted. Stir in vanilla extract and salt.
- Divide melted mixture evenly into the paper lined muffin pan, smooth top and place pan in the refrigerator for at least 6 hours to set.
- Store homemade almond butter cups in the refrigerator.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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Kelly @ Kelly Lynns Sweets and Treats
Mmmm chocolate and almond butter! Yum!! I am totally loving that you mixed everything together to make it even easier to make!
Katherine | Love In My Oven
Definitely my kind of treat Maria!! So few ingredients and so much flavour!! I have made these with peanut butter but I should definitely try with almond butter!
Shelly
Soooo sooo Delicious. Only change was I used Dark choc.Wiil make often!! And it was so easy Love it😍
Kas
Greetings, is there a substitute for the coconut oil? I cannot have Dairy either.
Maria Doss
Hi Kas, You can use vegetable oil instead! The only issue would be that the cups won't firm up as much when compared to using coconut oil/butter. Hope it helps, Maria