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Dark Chocolate Almond Butter Cups Recipe

Prep Time20 mins
Cook Time30 mins
Author: Crystal


  • -1 ½ cups organic almond butter
  • -4 Tbsp coconut oil
  • -¾ cup cacao powder
  • -½ cup cacao butter
  • -2 Tbsp coconut oil
  • -1 tsp vanilla extract
  • -2 tsp raw unpasteurized honey depending on preferred sweetness
  • -1 tsp coarse sea salt optional


  • Line mini muffin pan with chlorine-free mini baking cups.
  • For the bottom layer: Using a double boiler, combine the nut butter and coconut oil. Stir over medium – low heat until melted. Remove mixture from heat.
  • Spoon the mixture into the bottom of the cups – fill each 3/4 full.
  • Let harden in the freezer while preparing the top chocolate layer.
  • For the top layer: Using a double boiler, combine all ingredients for the top layer. Stir over medium – low heat until the mixture is completely melted and smooth.
  • Taste and adjust for preferred sweetness.
  • Remove tray from the freezer and spoon chocolate mixture on top of the bottom layer, filling each cup.
  • Place tray back in the freezer to harden the top layer, 20-30 minutes.