Jump to Recipe·Print Recipe·Leave a Review

This post may contain affiliate links, which means I make a small commission off items you purchase at no additional cost to you. Please read my disclaimer page.

These Chocolate Almond Butter Cups are a simple, lightly sweetened treat that is made perfect by the little flaky sea salt addition on top. Yum! There’s something magical about a chocolate + sea salt combination. Have you ever had cookies or chocolate that have a little bit of sea salt added on top? It’s so good.

This recipe uses a handful of ingredients and comes together quickly. It’s a great snack or dessert to have on hand, whether for yourself or even your kiddos!

These almond butter cups are scrumptious! They are a lightly sweetened snack or dessert perfect for anybody who loves a salty treat.

Ingredients

Almond butter – This gives it a strong nutty flavor. If you want a milder/sweeter flavor, then use cashew butter! Also, you can use peanut butter as well.

Maple syrup – The sweetener. You can use honey instead, but I would decrease the oat flour significantly if using honey.

Avocado oil – Or sub melted coconut oil or butter.

Vanilla extract – For flavor.

Oat flour – To thicken the almond butter mixture.

For the chocolate coating:

Chocolate chips – I used semi-sweet, but you can also use dark chocolate or milk chocolate.

Avocado oil – or sub coconut oil or butter.

Method

Line a muffin pan with muffin liners. If you want, you can use a mini muffin pan with mini liners (which would create 24 small Chocolate Almond Butter cups)
For the nut butter mixture: Combine the nut butter, maple syrup, vanilla extract, and avocado oil in a bowl and mix together. Stir in the oat flour.
For the chocolate: In a separate bowl, melt the chocolate and avocado oil and stir until creamy.
You have a couple options for how to make the nut butter cups:
- Option 1: Like they are in the photo, where you first layer the nut butter layer on the bottom of the cupcake liners then add the melted chocolate on top. The one con of this option is that the nut butter layer is more squishy than the chocolate layer.
- Option 2: Make a more traditional “Reese’s” style cup by layering chocolate on the bottom of the cupcake liner, adding a dollop of the nut butter mixture, then adding another layer of chocolate.
Place the pan in the freezer to set, about 1-2 hours.
After the chocolate is set, remove the cups from the pan and place in an airtight container. Keep them stored in the freezer or refrigerator. If storing in the freezer, you will have to let it thaw for a couple minutes before eating.

Tools needed for almond butter cups

A muffin pan

Muffin liners

Modifications

Sub the almond butter for cashew butter for a milder, sweeter flavor. Use peanut butter for a “Reese’s cup” flavor.
Sub the maple syrup for honey. If doing this, then decrease the oat flour. Start with 1/2 cup instead and add from there. The nut butter mixture should be thick, but not so thick that it doesn’t spread at all.
Use chocolate chips of choice – whether you want dark chocolate, semi-sweet, milk chocolate, or even white chocolate.

What’s the texture of the almond butter cups?

The nut butter mixture is gooey when stored in the refrigerator and hard when stored in the freezer. The chocolate will be hard stored either way.

So if storing the cups in the refrigerator, there’s a contrast between the gooey nut butter bottom and the chocolate topping. I don’t mind this, but if it would bother you, then feel free to make a more classic “Reese’s cup” where you put the nut butter mixture in the middle of chocolate rather than on the bottom. To do this, you would first add a layer of chocolate to the bottom of the muffin liners, then add a dollop of the nut butter mixture, then add more chocolate over top. You can also check out this Healthy Reese’s Cups recipe!

How to store the almond butter cups

Store in the refrigerator for a more gooey texture, and store in the freezer for a hard texture. If stored in the refrigerator, eat within 5 days. If stored in the freezer, eat within 1 month. When kept in the freezer, you may want to let them thaw for a minute or two before eating.

Other recipes you’ll love

Healthy Reese’s Cups

Brownie Bites

Chocolate Chip Cookie Dough Caramel Bars

I hope you love these Sea Salt Chocolate Almond Butter Cups! Please be sure to leave a comment and review if you try the recipe. I appreciate your support and feedback!

Sea Salt Chocolate Almond Butter Cups

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Christine Manes
Prep Time: 20 minutes
Chill Time: 40 minutes
Total Time: 1 hour
Yield: 12 cups 1x
Category: Dessert

Ingredients

Scale

Nut Butter Mixture:

1/2 cup (128g) natural, runny almond butter (or cashew butter or peanut butter)

1/3 cup maple syrup (118g)

1 Tbsp avocado oil or melted coconut oil (10g)

1/2 tsp vanilla extract

1 cup oat flour (100g), use less if the nut butter is thick/creamy instead of runny

Chocolate:

1 1/2 cups (300g) chocolate chips

2 tsp avocado oil

Garnish:

Flaky sea salt

Cook Mode Prevent your screen from going dark

Instructions

Line a muffin pan with muffin liners. If you want, you can use a mini muffin pan with mini liners (which would create 24 small Chocolate Almond Butter cups)
For the nut butter mixture: Combine the nut butter, maple syrup, vanilla extract, and avocado oil in a bowl and mix together. Stir in the oat flour.
For the chocolate: In a separate bowl, melt the chocolate and avocado oil and stir until creamy.
You have a couple options for how to make the nut butter cups:
- Option 1: Like they are in the photo, where you first layer the nut butter layer on the bottom of the cupcake liners then add the melted chocolate on top. The one con of this option is that the nut butter layer is more squishy than the chocolate layer (if stored in the refrigerator).
- Option 2: Make a more traditional “Reese’s” style cup by layering chocolate on the bottom of the cupcake liner, adding a dollop of the nut butter mixture, then adding another layer of chocolate.
Sprinkle with flaky sea salt.
Place the pan in the freezer to set, about 1-2 hours.
After the chocolate is set, remove the cups from the pan and place in an airtight container. Keep them stored in the freezer or refrigerator. If storing in the freezer, you will have to let it thaw for a couple minutes before eating.