Dark Chocolate Almond Butter Cups are a perfect little treat for when you want something sweet but not too heavy. They’re made with rich dark chocolate and filled with creamy almond butter that has just the right hint of saltiness. The contrast between the smooth chocolate and the nutty, buttery center makes these cups super satisfying.
I love making these because they’re a simple way to enjoy a homemade snack that feels fancy but doesn’t take forever to prepare. Plus, I like using dark chocolate since it’s slightly less sweet and lets the almond butter really shine. A little tip: chilling them well before eating makes the chocolate snap nicely and the filling hold its shape better.
When I share these with friends, they always ask for the recipe. They’re great for a quick energy boost or as a little gift in a lunchbox. If you’re a fan of chocolate and nuts, these almond butter cups are likely to become one of your favorite go-to treats, just like they are for me!
Key Ingredients & Substitutions
Dark Chocolate: I recommend using 70% cocoa or higher for a rich, less-sweet flavor that pairs beautifully with almond butter. If you prefer sweeter treats, you can use milk chocolate, but it will be sweeter and less intense.
Almond Butter: Smooth almond butter works best for creating a creamy center. Crunchy almond butter adds texture if you like a little crunch. You can also swap it for peanut butter or cashew butter if you want a different nut flavor.
Powdered Sugar: This is optional and just adds a touch of sweetness. For a healthier option, you can skip it or substitute with a little honey or maple syrup, but be aware it may change the filling texture.
Sea Salt: A pinch inside and a sprinkle on top balance the sweetness and highlight the flavors. If you don’t have sea salt flakes, regular fine salt works too, but flakes add a nice crunchy touch.
How Do You Make Thin, Even Chocolate Shells That Don’t Break?
Getting a smooth, sturdy chocolate shell is key to these cups looking and tasting great. Here’s how I do it:
- Melt the chocolate slowly in the microwave, stirring every 30 seconds to avoid burning.
- Spoon a small amount of melted chocolate into each mold and spread it evenly, coating the bottom and sides thinly. Using the back of your spoon or a small brush helps.
- Freeze the shells for a few minutes to firm them up before adding the filling. This prevents the chocolate from mixing with the almond butter.
- After adding the almond butter, cover completely with more melted chocolate and gently tap the tray to smooth out the top.
- Freezing again until fully set keeps the chocolate firm and prevents cracking when you bite into the cups.
Patience with these steps gives you those perfect, crisp shells that hold the almond butter filling nicely!
Equipment You’ll Need
- Magnetic or regular muffin tin – I use this for easy removal and even shaping of the cups.
- 6-8 cupcake liners or silicone molds – makes cleanup simple and ensures your chocolates keep their shape.
- Microwave-safe bowl – for melting chocolate smoothly without fuss.
- Small spoon or brush – helps spread the melted chocolate evenly inside the molds.
- Freezer – essential for setting the chocolate quickly and keeping everything firm.
Flavor Variations & Add-Ins
- Use peanut butter instead of almond for a different nutty flavor that’s equally creamy.
- Add a sprinkle of crushed pretzels or sea salt on top for extra crunch and contrast.
- Stir in a pinch of cinnamon or chili powder into the almond butter for a spicy kick.
- Mix in some chopped dried fruits or shredded coconut into the filling for added texture and flavor.
Dark Chocolate Almond Butter Cups
Ingredients You’ll Need:
For the Chocolate Shell:
- 1 cup dark chocolate chips or chopped dark chocolate (70% cocoa or higher)
For the Almond Butter Filling:
- 1/2 cup almond butter (smooth or crunchy based on preference)
- 2 tablespoons powdered sugar (optional, for sweetness)
- 1/2 teaspoon vanilla extract
- A pinch of sea salt (plus extra flakes for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and around 30 minutes of freezing time. The hands-on steps are quick and easy, and freezing helps the cups set perfectly.
Step-by-Step Instructions:
1. Prepare Your Molds:
Line a muffin tin with 6 to 8 cupcake liners or silicone molds. This will give your almond butter cups their shape and help with easy removal later.
2. Melt the Dark Chocolate:
Place the dark chocolate chips or chopped chocolate into a microwave-safe bowl. Microwave in 30-second bursts, stirring well between each, until the chocolate is fully melted and smooth.
3. Create the Chocolate Shell:
Spoon about 1 teaspoon of the melted chocolate into each liner. Using the back of the spoon or a small brush, spread the chocolate evenly on the bottom and slightly up the sides to form a thin shell. Freeze the tray for about 5 minutes to let the chocolate firm up.
4. Make the Almond Butter Filling:
In a small bowl, mix together the almond butter, powdered sugar (if using), vanilla extract, and a pinch of sea salt until smooth and well combined.
5. Fill the Cups:
Once the chocolate shells are firm, add about 1 tablespoon of the almond butter mixture into each shell. Press gently but leave a small space at the top for more chocolate.
6. Seal with More Chocolate:
Pour the remaining melted chocolate over the almond butter filling, covering it completely. Tap the tray gently to smooth out the tops.
7. Add the Finishing Touch:
Sprinkle a tiny pinch of sea salt flakes on top of each cup to add a nice flavor contrast and a decorative touch.
8. Set the Cups:
Place the filled cups back in the freezer for 20–30 minutes or until the chocolate is completely set and firm.
9. Store and Enjoy:
Once solid, remove the almond butter cups from the liners. Store them in an airtight container in the refrigerator until you’re ready to enjoy them for the best texture and freshness.
Can I Use Natural Almond Butter in This Recipe?
Yes! Natural almond butter works well but may be a bit runnier. If it’s too thin, try chilling it briefly before mixing to help the filling hold together better.
How Should I Store Leftover Almond Butter Cups?
Store them in an airtight container in the refrigerator for up to 1 week. You can also freeze them for up to 2 months—just thaw in the fridge before enjoying.
Can I Substitute the Dark Chocolate?
Absolutely! You can use milk chocolate or semi-sweet chocolate if you prefer a sweeter cup, but keep in mind it will change the flavor balance.
Is It Possible to Make These Ahead of Time?
Definitely! Make the cups and store them in the fridge or freezer ahead of time. They keep well and are perfect for quick snacks or gifts.
