Sugar Free Almond Butter Cup Recipe

Name: Sugar Free Almond Butter Cup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon Vanilla, fresh bean pod; 1/4 cup Unsweetened coconut, shredded; 5 tablespoons Raw cacao powder; 1.5 cups Coconut butter; 1.5 cups Raw cacao butter (white); 1 cup Almond butter; Pinch Sea salt; 1 tablespoon Hemp seeds (optional); 1 tablespoon Spirulina (optional); 12-24 Muffin cup liners (small or large)

Servings: persons

1
Line muffin tins with paper liners. Depending on size, you can get 12-24 cups out of this recipe so line more than you anticipate.
2
In a saucepan or double broiler, melt coconut oil and coconut butter. Add in the vanilla bean.
3
When melted, transfer slowly into paper liners, one spoon at a time. Usually one heaping tablespoon will suffice.
4
When cups are filled, place in fridge for 1 hour or freezer for 30 minutes.
5
When the base appears hard/firm to the touch, smear a nice dollop of almond butter evenly over the top. Sprinkle with shredded coconut.
6
In a saucepan or double broiler, melt cacao butter with raw cacao powder at a low temperature. If wanted to add hemp or spirulina (super foods), add in with this mixture.
7
Do the same thing as the coconut butter mixture with the melted cacao. Use one heaping tablespoon at a time and cover the almond butter completely.
8
Act fast! The cacao hardens quickly, and can melt your base too. If you have an extra hand in the house, ask them to help with this stage.
9
Sprinkle sea salt on top of each cup. I like to use black lava sea salt.
10
Place in fridge for 1 hour or until firm.
11
Take off paper liners and keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for longer.

1594

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 tablespoon Vanilla, fresh bean pod, 1/4 cup Unsweetened coconut, shredded, 5 tablespoons Raw cacao powder, 1.5 cups Coconut butter, and more.

Yes, Sugar Free Almond Butter Cup 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.

That's it — enjoy your meal!

Sugar Free Almond Butter Cup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions