Buy Now →Sea Salt Chocolate Almond Butter Cups
- 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
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.
Notes
If you sub the maple syrup for honey, then reduce the oat flour to 1/2-2/3 cup. The texture of the nut butter mixture should be thick but spreadable.
