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These dark chocolate almond butter cups are nourishing, craving-busting, and incredibly satisfying, I can’t wait for you to make these yourself. Next time that chocolate peanut butter cup craving hits, reach for a homemade version made with real food.
Why this recipe is different
This recipe is different than the store because YOU are in control of what goes in, and what stays out. You have total control of how dark of chocolate (or how sweet) you use.
If you can’t find a pre-sweetened bar that suits your preferences, just sweeten your own! Start with a 100% chocolate bar (like this kind). Then melt it, and sweeten it to taste with your preferred sweetener.
I talk more about this approach in this homemade dark chocolate almond clusters recipe.
That’s the beauty of making food from scratch. You get total control over the ingredients. This recipe uses simple, real food ingredients.
Pre-sweetened – Do you have a favorite chocolate bar that you just love the flavor of? If you want a new way to use it (instead of gobbling it in one sitting), try using it for this recipe.
Make your own – Another option is starting with a 100% chocolate bar (often referred to as baking chocolate). If you start with unsweetened chocolate, you get to sweeten it with your sweetener of choice, however much you like.
For the almond butter, I will either make my own or buy this kind. If you’re buying it at the store (or if you’re using another kind of nut butter), make sure you take a good look at the ingredient list so you know what you’re eating. The fewer ingredients the better.
Are these the same as Chocolate cups from Justin’s, or Trader Joe’s?
I’ve had more than my fair share of peanut butter cups (and almond butter cups). I grew up munching on Reese’s peanut butter cups. And in more recent years, I’ve been hooked on Justin’s. We don’t have a Trader Joe’s near me, but I’ve had their peanut butter cups and thoroughly enjoyed it.
Store bought vs homemade versions
I did a side-by-side comparison between Justin’s, and two homemade versions. One homemade version was made with this chocolate bar made by Green & Black’s, and one starting from this unsweetened chocolate bar (and adding coconut sugar).
Here’s what each cup looks like after I took a bite.
As you can see, the store bought cup is super creamy and looks great (as expected…it’s commercially made).
The visual difference between the two homemade options (bottom two in the image above) is mostly in the thickness of the chocolate.
The cups that were made with an unsweetened chocolate bar had a thicker chocolate layer, and the sugar didn’t fully dissolve.
They all taste amazing though. Seriously.
The Justin’s peanut butter and almond butter cups always leave me always wanting more. I’m not sure which ingredient does it, but I seriously can’t get enough of them.
At one point the Justin’s two-pack had a buy one get one free coupon inside. You’d better believe I used every single coupon I got…until it expired. Sad day.
The homemade versions taste amazing also.
They’re SO good.
And for some reason I feel more satisfied from the homemade almond butter cups. I’m not sure why, but I bet it has something to do with some of the ingredients in the store bought versions.
It’s great for them (because I will buy them and eat them all. Quickly). But not great for my budget. And really, do you need 12 of these at once? Doubtful.
Homemade ingredients vs store bought ingredients
But even though those chocolate & almond butter (or peanut butter) cups are delicious, they’re still commercially made. And that means they’ve been processed more than something you could make at home.
Sure, you can buy dark chocolate almond butter cups at Trader Joe’s, or you can buy Justin’s almond butter cups on Amazon here. But at what cost? It’s much more expensive to buy these pre-made dark chocolate cups, but why not take just a few minutes and eat a real-food version instead?
Alright. Now that I’ve sufficiently convinced you to make your own. Let’s talk about how simple it is!
How to Make Dark Chocolate Almond Butter Cups
This is an extremely easy recipe. Make one or two at a time on an as-needed basis.
Or maybe you make a big batch and grab one when you want something sweet.
- Paper cups for cupcakes (love these patterns)
- A couple spoons
- Two microwave safe mixing bowls
- Muffin tin (optional, but simplifies things if you’re making a big batch)
To make these delicious cups, follow these steps:
First, melt your chocolate (sweeten it if you’re choosing to start completely from scratch) and mix the almond butter with maple syrup (or honey) and salt.
Next, get your muffin cups ready and put melted chocolate in the paper cups. You just need enough to cover the bottom.
Next add a little dollop of your almond butter mixture and spread the almond butter mixture out a little if you’d like. If you don’t spread it out, you might have a bite that only has chocolate in it. The more uniform the almond butter in this stage, the more uniform it will be when it’s time to eat it.
Next, add more melted chocolate to the top. You can sprinkle them with a little coarse salt here, or wait until they’re hardened.
Stick them in the freezer for a few minutes, or the fridge to harden quickly. Alternately, you can leave them at room temperature to harden in a couple hours.
This is the part where the muffin tin works well. You can put the whole muffin tin in the fridge or freezer and not worry about them tipping over and spilling.
Tips and Tricks from years of experience
Okay, so the basic idea is super simple, right? Chocolate, almond butter, chocolate, harden. Done.
But there are a few tips and tricks you might be interested in knowing.
Here they are:
- Put a little ball of aluminum foil between one side of the paper cup and the muffin tin to create a heart shape. Perfect for Valentine’s day, right?
- You can also make mini cups with a mini muffin tin. I often do this. I can eat ONE big one, or two little ones…which would you choose? Follow the same basic process. You MIGHT need to use the back of a spoon to spread the chocolate up the sides of the muffin paper cup. If you don’t you might see the layers once it’s hardened, or the insides might ooze out. But a little mess never hurt anything, right?
- If you want MORE almond butter than just a little dollop, feel free to add more. Make this recipe your own.
Feel free to comment below with any other questions you might have. Can’t wait to hear about your creations.
Here are a few FAQ that might help you out.
FAQ 1: Why is almond butter better than peanut butter?
Peanuts are actually legumes, not nuts. So in the Paleo world, they’re on the “no” list. Since I want this recipe to be Paleo-friendly, I use almond butter.
If your body handles peanuts okay, feel free to switch the almond butter for peanut butter (just remember to watch the ingredient list. We don’t want any hydrogenated oils or anything messing up our healthy chocolate treat).
FAQ 2: What is the best almond butter to use
The best almond butter is the kind with the simplest ingredients. With just a food processor and a few minutes you can make almond butter at home with only one ingredient. Read more about that here.
If you’re buying almond butter at the store, be sure to check the ingredient label .The kind with ONLY almonds will be the best. The next best is the kind with almonds and sea salt. I don’t recommend buying any of the other options.
- 12 oz dark chocolate
- 1/3 cup almond butter
- 1 Tbsp maple syrup or honey
- 1 pinch of Himalayan salt or sea salt (plus extra for sprinkling)
- Melt the chocolate
- Combine the almond butter with the maple syrup (or honey) and pinch of salt
- Put 12 paper muffin cups in a muffin tin and scoop in enough chocolate to cover the bottom. You don't need much. Just enough to cover the bottom.
- Next, add a spoonful of the almond butter mixture. Add about 1/2 teaspoon and spread it around to ensure each bite has almond butter inside it.
- Then add another spoonful of the melted chocolate on top of the almond butter mixture in each cup.
- Let harden on countertop, or stick in the fridge to make the hardening process quicker.
- Sweeten your own chocolate by melting a 100% chocolate bar and adding in sugar (or coconut sugar) until it's your desired sweetness.
- Make substitutions so that this suits your taste preferences.
- Substitute peanut butter for the almond butter, or honey for the maple syrup.
- Use what salt you have. I like the himalayan salt.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 207Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 2mgSodium 64mgCarbohydrates 21gFiber 3gSugar 16gProtein 3g