- 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
- 1/2 cup raw creamy unsalted almond butter*
- 1/4 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 1/4 teaspoon measuring spoon to portion out the chocolate into the candy mold bottom. Each cup should get exactly 1/4 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 3/4 teaspoon to portion out 3/4 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 3/4 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!
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* 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