Making candy at home has never been easier! This recipe for Vegan Almond Butter Cups has the perfect chocolate-to-filling ratio. It's also free of refined sugar and gluten! These bite-sized treats are sure to become a dessert favorite and they're so simple to make that kids can get in on the fun, too.
What candy is more classic than a peanut butter cup? They're a favorite, especially around Halloween! These Vegan Almond Butter Cups are even better than the trick-or-treating variety, and they're made with just 5 ingredients. It's an easy, quick recipe that's totally kid-friendly! They're so fun to make at home, especially this time of year, and the mini size makes them even better. Baker beware, though; it's hard to stop after just one!
Nut-Free Chocolate Cups
I used almond butter in this recipe, but you could use any nut or seed butter you have on hand. You could even use tahini! It's a really forgiving recipe, so don't be afraid to experiment with the ingredients that work best for your family.
Vegan Chocolate for Homemade Candy
I use and love Hu chocolate! It's vegan, gluten-free, soy-free, and even refined sugar-free. It melts perfectly, and adding just a bit of coconut oil makes it easier to bite into at room temperature. I find Hu chocolate online or at my local health food store with the specialty dark chocolates!
The Best Mold for Homemade Vegan Almond Butter Cups
The ratios I've listed out in this recipe work just right with these silicone candy molds. You could use a mini muffin tin, just make sure to adjust the proportions to fit the liners perfectly! I think this recipe creates the ideal chocolate to almond butter filling ratio in every bite.
Homemade Almond Butter Cup Filling
I added a little almond flour to the filling to make the insides of these cups a little more sturdy. I love that they hold their shape as the chocolate hardens around them! This recipe works best with a new jar of room-temperature creamy unsalted almond butter. Stir it really well before using it so all the oils incorporate and it's nice and smooth! I have a Homemade Creamy Raw Almond Butter Recipe that would work beautifully in this recipe. I also recommend Trader Joe's Raw Creamy Unsalted Almond Butter. It has the best price for incredibly tasty almond butter! I really prefer a milder almond flavor in this recipe, which is why I chose not to use roasted almond butter (although it would work in a pinch!).
Storing Vegan Almond Butter Cups
I put freshly-poured cups into the freezer to set quickly, but once they're nice and firm on top I move them into the refrigerator! This puts them at the perfect temperature for serving. Make sure they're in an airtight container! You can also store them in the freezer if you prefer frozen chocolate.
These Vegan Almond Butter Cups are vegan, gluten-free, soy-free, grain-free, peanut-free, paleo-friendly, refined sugar-free, nutritious whole food ingredients. I love making treats that everyone can enjoy, and these are top of my list right now!
More Chocolate Recipes
Vegan No-Nut-Butter Chocolate Eggs
No-Churn Vegan Chocolate Banana Ice Cream
Salted Tahini Chocolate Date Smoothie
Easy Two-Tier Chocolate Sweet Potato Cake
Baked Chocolate Donuts with Chocolate Ganache Glaze (gluten-free and vegan!)Print
Vegan Almond Butter Cups (refined sugar-free + gluten-free)
- Total Time: 10 minutes
- Yield: 30 1x
- Diet: Vegan
- 1 heaping cup vegan, refined sugar-free dark chocolate (I use Hu dark chocolate gems [use code 'ELAINE' for 15% off your entire order])
- 1 tablespoon coconut oil
- ½ cup raw creamy unsalted almond butter*
- ¼ cup superfine blanched almond flour
- 2 tablespoon maple syrup
- pinch of salt
- Place chocolate and coconut oil in a microwave safe glass or bowl and microwave on high for 2 minutes. Stir together well to incorporate. Alternatively, you can create a double broiler and melt the chocolate on your stovetop if you prefer.
- Place the candy mold on a baking sheet (just so it stays steady in the freezer). Use ¼ teaspoon measuring spoon to portion out the chocolate into the candy mold bottom. Each cup should get exactly ¼ teaspoon of the chocolate coconut oil mixture. Place the baking sheet/candy mold in the freezer for 10 minutes to allow the chocolate to set.
- While the chocolate is setting in the freezer, mix together the almond butter, almond flour, maple syrup and salt in a mixing bowl until smooth and all ingredients are well incorporated. The mixture should become a bit thicker.
- Remove the baking sheet/candy molds from the freezer and set them next to the almond butter mixture. Use a ¾ teaspoon to portion out ¾ teaspoon balls of the almond butter/almond flour mixture. Roll each portion into a tiny ball using the palms of your hands. Place the almond butter/almond flour balls in the center of each candy mold on top of the hardened chocolate. Use the tip of your finger to slightly flatten the ball but be sure to allow some room around the perimeter of the almond butter ball so that when you pour the chocolate overtop if can get around the sides of the ball.
- Use a clean ¾ teaspoon to portion out the rest of the melted chocolate into each candy mold overtop the almond butter/almond flour balls. Your balls should be just small enough so that the chocolate is able to reach around the sides. You want to fill the chocolate molds to the very top so that your almond butter cups will be nice and flat without almond butter poking out.
- Place the baking sheet/candy mold back in the freezer for another ten minutes to set.
- Once the chocolate has fully hardened, pop the candies out of their molds and enjoy.
- Store leftovers in an airtight container in your refrigerator for up to 2 weeks. Enjoy chilled or at room temperature. I prefer room temperature but others prefer to enjoy them chilled!
* You can use my homemade version or store-bought almond butter. Either will work. I just highly recommend using creamy, unsalted and RAW almond butter for this recipe (not roasted) for the best flavor and texture. My favorite store-bought raw creamy unsalted almond butter is Trader Joe's brand. It tastes incredible and you cannot beat the price. For this recipe it is best to use room temperature almond butter that is runny/drippy in texture and not hardened. Make sure the oils are incorporated throughout evenly if you are using a new jar of almond butter. New jars of store-bought almond butter work well here.
If using a different mold you may need to use more chocolate.
- Prep Time: 10
- Category: Dessert
- Method: Freezer
Keywords: homemade healthy almond butter cups
Could I use something in place of the coconut oil? I can’t have coconut.
Elaine Gordon says
I used to be allergic to coconut so I understand. I used to sub in vegan butter or avocado oil for coconut oil a lot. If the coconut oil is being used to keep things solid at room temperature than you want to go with vegan butter. If the coconut oil is just used for flavor/fat then you can use avocado oil. Just know avocado oil will liquify at room temperature.
I can’t have avocado either due to its cross-reactivity with cinnamon (which I’m also allergic to) so I’ll try the butter. Thanks! 🙂
Elaine Gordon says
Hi Karen: If you get a chance I would love to know how it goes for you in this recipe. Thank you!