3-Ingredient Chocolate Almond Butter Cups
Dark Chocolate Almond Butter Cups made with just 3 ingredients that will satisfy your chocolate craving. Gluten, dairy and sugar-free make these the perfect healthy little treat.
I have always loved Reese’s Peanut Butter Cups for as long as I can remember. Growing up, they were usually my choice of treat at ballfield concession stands or on movie nights at home.
A few years back when I started learning ingredients, realizing those store-bought peanut butter cup versions are not so good for me...I decided it was time to make my own.
I will confess, I first began making these with peanut butter. Although it was still a much healthier option to make them myself, I soon learned a lot of facts about the mycotoxins “mold content” in peanuts, (that cause lots of people health issues). I quickly eliminated peanut butter from my diet and began searching out other nut butter alternatives.
So, that’s when I discovered almond butter! I really don’t know how I would have survived all these years without almond butter. It is a pantry staple in our house now. I mean, we keep 3-4 jars on hand at all times. I use it for so many things...my favorite is a spoonful, (with a little sea salt), for a late night snack.
What You Need To Make These Almond Butter Cups
- almond flour
- coconut flour
- dairy-free chocolate chips
Steps To Make These Chocolate Almond Butter Cups
- Line a mini muffin pan with paper liners.
- Using a double boiler, melt your coconut oil and chocolate together until smooth.
- Spoon one teaspoon of the chocolate mixture into each cup and then put the pan in the freezer to set for about 5 minutes.
- Next, remove the pan from the freezer and spoon one teaspoon of thin almond butter on top of the chocolate. (If almond butter is too thick, make sure to add a teaspoon or two of melted coconut oil to thin it out a bit before doing this step).
- Scoop another teaspoon and a half more of the chocolate mixture on top of the other two layers.
- Sprinkle the top with coarse sea salt, chopped almonds or leave plain. Our favorite is the sea salt verion.
- Place back into freezer for another 5-10 minutes and they are ready to go!
A Few Chocolate Chip Choices
Here are a few chocolate chip choices I've listed below. These three brands are all dairy & sugar free. Of course, the Luv brand is 80% cocoa which will have a slightly different taste than the other two.
People’s Keto dairy & sugar-free chocolate chips
Lily’s dairy & sugar-free chocolate chips
Luv Keto dairy & sugar-free chocolate chips
These little dessert cups were one of the first healthy treats I learned to make years ago. They are truly the perfect little snack, especially when I get to craving the traditional store-bought Reese's version.
Actually, I like the taste of these much better. Peanut butter is a bit too sweet tasting for me now. The added bonus is that they don’t make me feel bad later on. On top of that, the healthy fats from the coconut oil and almond butter keep my body in "fat-burning" mode. It's pretty crazy that these are healthy and good for you!
Storing And Freezing These Almond Butter Cups
These dessert cups can be stored in the freezer, fridge or left out in a sealed container. We like them best left out at room temperature. If you do decide to freeze them, let them thaw out for at least 30 minutes.
So, there you go! Grab up these ingredients and give them a try!
3-Ingredient Chocolate Almond Butter Cups (Dairy & Sugar-Free)
Equipment
- Mini muffin pan
- Mini Muffin Liners
Ingredients
- 9 ounces dairy-free chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup (plus 2 tbsp ) creamy almond butter
Instructions
- Line a mini muffin pan with paper liners.
- Using a double boiler, melt your coconut oil and chocolate together until smooth.
- Spoon one teaspoon of the chocolate mixture into each cup and then put the pan in the freezer to set for about 5 minutes.
- Next, remove the pan from the freezer and spoon one teaspoon of thin almond butter on top of the chocolate. (If almond butter is too thick, make sure to add a teaspoon or two of melted coconut oil to thin it out a bit before doing this step).
- Scoop another teaspoon and a half more of the chocolate mixture on top of the other two layers.
- Sprinkle the top with coarse sea salt, chopped almonds or leave plain. Our favorite is the sea salt verion.
- Place back into freezer for another 5-10 minutes and they are ready to go! Enjoy!
Notes
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