Chocolate-Almond Butter Cups – a delicious recipe with smooth almond butter, maple syrup, ground cinnamon, salt, coconut flour, bittersweet chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line a mini muffin pan with paper liners and set aside.
2
In a bowl, whisk together the almond butter, maple syrup, cinnamon, sea salt, and coconut flour until well combined; a smooth, thickish paste should form. Cover and chill in the refrigerator or freezer until thickened; 10 to 15 minutes.
3
Remove from the freezer and roll into a log. Break into 24 equal pieces and mold each piece into a flat disk slightly smaller than the cups in the muffin pan. Set aside.
4
Melt together the chocolate chips and coconut oil over a double boiler or in a microwave in 10-second increments, stirring until smooth.
5
Drop a teaspoon of melted chocolate into each of the prepared cups, and shake/tap the pan to create a smooth, even layer.
6
Place the disks of filling on top of the chocolate, and top with the remaining chocolate. Tap to eliminate air bubbles.
7
Sprinkle with the flaky salt and freeze until set. Let come to room temperature before serving.
722
kcal
Calories
49
g
Fat
62
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup smooth almond butter, 1 tablespoon pure maple syrup, 1/2 teaspoon ground cinnamon, 1/4 teaspoon sea salt, and more.
Yes, Chocolate-Almond Butter Cups falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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