Go Back
+ servings
5 from 2 votes
almond butter cups - vegan, paleo
Almond Butter Cups
Prep Time
15 mins
Total Time
1 hr 15 mins
These raw almond butter cups are decadent, rich, with a nice contrast of dark chocolate and sweet almond butter filling. They are like a perfection in a cup form.
Servings: 12 mini cups
Almond Butter Filling
  1. Line a mini muffin pan with paper liners.
  2. Grind the coconut sugar into a very fine powder. A coffee grinder or a high-speed blender work the best for this. Sift the coconut sugar.
  3. Prepare the almond butter filling: combine the powdered coconut sugar with almond butter. Stir until completely smooth.
  4. Prepare the chocolate: place the cacao butter shavings into a stainless-steel saucepan and melt it over a very low heat. You could also set up a double-broiler (bain marie) by placing a clean bowl over a saucepan of hot water. Just make sure absolutely no water get inside the bowl. This applies to steam as well so don't keep the water boiling! When about 50% of the cacao butter is melted, take it off the heat and let the residual heat of the saucepan/bowl to melt the rest of the cacao butter.
  5. Once melted, add the cacao powder and powdered coconut sugar. Stir it thoroughly with a balloon whisk or fork, until it starts to slightly thicken.
  6. Carefully spoon about 1 tsp. (5 ml) of chocolate into the cupcake liners and let it set. Then drop 1 tsp. (~5 g) of almond butter filling into the center of each cup. If the almond butter is sticking up, gently press it down so each cup has a smooth top layer. Just be careful that the filling doesn't get all the way to the sides of the cupcake liners. There should still be some room for chocolate.

  7. Divide the remaining chocolate among the almond butter cups, about 2-3 tsp. (10-15 ml) per cup.

  8. Freeze for one hour or until solid. 

  9. Store leftover almond butter cups covered in the refrigerator for up to 1 week.
    For longer term storage, freeze in an airtight container for 1-2 months.