Almond Butter Cups

These almond butter cups are a great, healthy dupe for the classic Reeces. The only ingredients are dark chocolate, almond butter, coconut oil, maple syrup and sea salt. You can make them when you have a free moment and they keep in the freezer for up to a few months. They are the perfect thing for when you’re craving a light dessert or need a mid-afternoon pick-me-up.


  • 1 1/2 cup dark chocolate (I used chips but you can use chunks, broken up chocolate bar, etc)
  • 4 tablespoons coconut oil
  • 2/3 cup almond butter
  • 2 tablespoons maple syrup


  1. Add chocolate and 2 tablespoons of coconut oil to microwave-safe bowl
  2. Microwave in 30 second increments until smooth (I did 2 minutes total)
  3. Line a muffin tin with cupcake wrappers and add about 3/4 tablespoon of the melted chocolate mixture to each cup (I then use a knife to make sure the chocolate spreads evenly across bottom of cups)
  4. Place in freezer for 10 minutes
  5. While chocolate is freezing, add almond butter, remaining 2 tablespoons coconut oil and maple syrup to a microwave-safe bowl
  6. Microwave for 30 seconds and stir (won’t be as smooth as the chocolate)
  7. Remove muffin tin from freezer and add a heaping tablespoon of the almond butter mixture to each
  8. Using a knife, spread almond butter mixture evenly across chocolate layer
  9. Add remaining chocolate on top of almond butter (again, just under a tablespoon per cup)
  10. Use a knife to spread chocolate evenly and sprinkle top with sea salt
  11. Freeze for an hour and enjoy! (store extras in the freezer)

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