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!).
Health Benefits of Almonds
Almonds are low in carbohydrates and high in protein, healthy fats, iron, and vitamin E. They're also a good source of calcium and magnesium. See my complete guide on Almonds Benefits for Vegans for nutrition facts, health benefits and the many ways to incorporate almonds into your recipes!
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 Homemade Vegan Chocolate Treats
Vegan Almond Butter Cups (refined sugar-free + gluten-free)
- Total Time: 10 minutes
- Yield: 30 mini cups 1x
- Diet: Vegan
Description
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.
Ingredients
- 1 cup vegan, refined sugar-free dark chocolate (I use Hu dark chocolate gems)
- ½ cup raw creamy unsalted almond butter (or any nut or seed butter)
- 2 tablespoon maple syrup
- optional: ¼ teaspoon salt (if almond butter is unsalted)
Instructions
- Melt your chocolate. If your melted chocolate is clumpy try adding coconut oil 1 teaspoon at a time to thin it out so it is a smooth pourable consistency.
- Place your candy mold on a baking sheet (just so it stays steady in the freezer). Alternatively, you can use a mini muffin tin with paper cup liners. Either way, pour the melted chocolate into the bottom of the mold or paper cup liners until it just covers the bottom in a thin layer.
- Mix together the almond butter, maple syrup and salt (if using) in a mixing bowl until smooth and all ingredients are well incorporated. This works best with a new jar of runny almond butter that has been refrigerated overnight. It also works best with a refrigerated jug of maple syrup. Stir vigorously with a spoon to allow this mixture to thicken. If it does not thicken try adding 1 teaspoon of coconut flour at a time until it thickens up so you can roll it easily between your hands.
- Portion out the almond butter mixture and roll each portion into a tiny ball using the palms of your hands. Place the almond butter filling in the center of each candy mold on top of the chocolate. Use the tip of your finger to slightly flatten the filling 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 filling.
- Top off with more melted chocolate.
- Place the baking sheet/candy mold in the freezer for 10 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!
Notes
* 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 candy mold you may need to adjust ingredient quantities.
Use these in my Almond Butter Cup Smoothie - so good!
- Prep Time: 10
- Category: Dessert
- Method: Freezer
Karen says
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.
Karen says
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!