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)
- 1/2 cup raw creamy unsalted almond butter (or any nut or seed butter)
- 2 tablespoon maple syrup
- optional: 1/4 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
