Name: Vegan Almond Butter Cups
Prep time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Vegan
Ingredients: 1 cup (250g) Almond Butter (Store-bought or Homemade); 2/3 cup (80g) Powdered Sugar; 2 and 1/2 cups (438g) Vegan Chocolate or Vegan Chocolate Chips; Roasted and Salted Almonds, crushed (for topping, optional)

Jump to Recipe

Easy and delicious vegan almond butter cups. This salty and sweet dessert is fabulously rich, uses just 3-ingredients and satisfies every craving!

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.

How to make vegan almond butter cups

The winning combination is a simple 2-ingredient filling of almond butter and powdered sugar and that gets smothered in vegan chocolate.

When the almond butter and powdered sugar are mixed together the mix is very dry, but the resulting flavor and texture is actually perfection.

You get all the delicious flavor and texture but without the feeling of it being fatty or oily. Though of course, it’s almond butter so it does have a lot of those good fats!

I used our homemade almond butter which I’m a huge fan of. Not only is it easy to make and ready in 10 minutes, but it costs a heap less than buying it at a store.

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.

Then you mix the powdered sugar with the almond butter until you have a nice dry mix that is still nicely pliable.

Divide this evenly among the cupcake liners, pressing down firmly.

Top with the remaining melted chocolate and allow to set. Sprinkle with crushed almonds if you like!

The best almond butter to use

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.

If your almond butter is unsalted, then it might be a good idea to add in a little salt to this recipe, maybe just 1/2 tsp. You need that little bit of saltiness to balance all the flavors out beautifully here.

So if you love any of the following:

Almond Butter
Chocolate
Salty and sweet
Desserts
Easy recipes

Then you will love these vegan almond butter cups! Keep them stored in the fridge where they will stay perfectly fresh for weeks!.

More vegan chocolate desserts!

So let us know what you think of these vegan almond butter cups in the comments, and please rate the recipe too, thanks!

Sign up to our email list for a fabulous free recipe ebook (with 10 delicious vegan dinner recipes) and to stay updated with all our latest recipes!

Vegan Almond Butter Cups

★★★★★

5 from 2 reviews

Author: Alison Andrews
Prep Time: 25 mins
Total Time: 25 mins
Yield: 12

Print Recipe

Description

Easy and delicious vegan almond butter cups. This salty and sweet dessert is fabulously rich, uses just 3-ingredients and satisfies every craving!

Ingredients

1 cup (250g) Almond Butter (Store-bought or Homemade)
2/3 cup (80g) Powdered Sugar
2 and 1/2 cups (438g) Vegan Chocolate or Vegan Chocolate Chips
Roasted and Salted Almonds, crushed (for topping, optional)

Instructions

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 and 1/2 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 roasted and salted almonds.

Notes

*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.

*Adapted from our Peanut Butter Cups.