These vegan almond butter cups are easy and delicious and made with only 3-ingredients. The perfect way to satisfy your chocolate cravings.
So right after making some homemade almond butter, what do you think sprang immediately to mind?
Well, if you guessed vegan almond butter cups then you are totally right!
And these are absolutely divine.
The winning combination is a simple 2-ingredient filling of almond butter and powdered sugar and that gets smothered in vegan chocolate.
How To Make Vegan Almond Butter Cups
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Add almond butter to a bowl with the powdered sugar and mix it together with a spoon. The mixture should be fairly dry but still pliable (it should not be crumbly).
After melting a little more than half the chocolate you pour it out into cupcake liners and use a teaspoon (or a brush, works best) to work it up the sides. Place into the freezer to set.
Spread the almond butter mix evenly over the top of the chocolate.
Top with the remaining melted chocolate and allow to set.
Sprinkle the tops with crushed almonds and serve!
Almond butter. I used roasted salted almonds in my homemade almond butter, and if you use a store bought brand choose one that is salted as well. The salty taste blends beautifully with the sweetness of the chocolate. And if you sprinkle salted almonds on top, you get a fabulous flavor contrast.
Vegan chocolate. You can use a high quality vegan chocolate or vegan chocolate chips in this recipe.
Keep them stored in the fridge where they will stay good for up to 2 weeks!
They are also freezer friendly for up to 3 months.
More Vegan Chocolate Desserts
- Vegan Chocolate Peanut Butter Fudge
- Vegan Chocolate Caramels
- Vegan Chocolate Truffles
- Vegan Chocolate Pie
- Vegan Chocolate Brownies
- The Best Vegan Chocolate Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Almond Butter Cups
- 1 cup Almond Butter (250g)
- ⅔ cup Powdered Sugar (80g)
- 2 ½ cups Vegan Chocolate or Vegan Chocolate Chips (438g)
- Roasted Salted Almonds Crushed, for topping, optional
- Line a cupcake tray with cupcake liners.
- Add the almond butter to a bowl and add in the powdered sugar and mix in with a spoon. The mixture should be fairly dry but still pliable (it should not be crumbly).
- Melt 1 ½ cups (263g) vegan chocolate by breaking it into pieces and placing it in a microwave safe bowl. Microwave in 30 second intervals bringing it out to stir every 30 seconds until it's perfectly melted.
- Spoon the chocolate out evenly between the cupcake liners. Using a teaspoon or a brush work the chocolate up the sides of the cupcake liners. Place into the freezer to set.
- When the bases are set, spoon out the almond butter filling on top, using all of it, and distributing it evenly among the cupcake liners.
- Melt the remaining 1 cup (175g) of chocolate and spoon this on top of the almond butter filling, spreading it across to the sides so that the cups can close properly.
- Return the tray to the freezer to set.
- Sprinkle with crushed almonds and serve.
- You can use either vegan chocolate broken up into pieces or vegan chocolate chips. If you use vegan chocolate broken up then use slightly heaped cups, and if using chocolate chips then use level cups.
- Keep them stored in the fridge where they will stay good for up to 2 weeks! They are also freezer friendly for up to 3 months.