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If you know me, you know that I have a SERIOUS sweet tooth. When I was younger Reese's Peanut Butter Cups were one of my favorite candies. These days I do my best to lay off the Reese's (and other processed and sugary candies) but I still need to get my chocolate and peanut butter fix so I made my own Almond Butter cups! Oh my gosh are these good and they are good for you! They're full of healthy fats and plant-based protein that will fill you up, and because the only sugar comes from the natural sweetness in coconut butter, you won't experience a sugar crash or increased sugar cravings after enjoying one of these. In fact, these almond butter cups are acceptable to eat for breakfast (which I did this morning) but they're equally as delicious to enjoy for dessert.

Recipe is below -- enjoy these decadent treats!

Ingredients for Chocolate Coating: *Makes about 3 almond butter cups

  • 1 Tbsp Coconut Oil

  • 3 Tbsp Coconut Butter

  • 1 tsp vanilla extract

  • 1.5 Tbsp cacao powder

  • 3 dashes of sea salt

  • 1 T maple syrup

Ingredients for Filling:

  • 3 tsp nut butter of choice (I like almond butter or Nuttzo Nut & Seed Butter)


  • Line muffin/cupcake pan with cupcake liners.

  • Mix all chocolate coating ingredients together. You may need to melt the coconut butter - I do this in a microwave or a slow cooker.

  • Pour about 1 Tbsp of chocolate coating into individual muffin cups.

  • Freeze for 15 minutes

  • Take muffin pan out of freezer and pour 1 tsp of of nut butter into each muffin cup on top of chocolate coating.

  • Freeze for 10 minutes.

  • Take muffin pan out of freezer and pour remaining chocolate coating into each muffin cup.

  • Freeze for 15 minutes and ENJOY!

  • Store in refrigerator or freezer for up to 1 month.

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