Vegan Almond Butter Cups
These vegan almond butter cups are easy and delicious and made with only 3-ingredients. The perfect way to satisfy your chocolate cravings.
Servings: 12
Calories: 342kcal
Ingredients
- 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
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 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.
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.
- 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.
Nutrition
Serving: 1Serve | Calories: 342kcal | Carbohydrates: 33g | Protein: 7g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 2mg | Potassium: 156mg | Fiber: 5g | Sugar: 25g | Vitamin A: 0.2IU | Calcium: 121mg | Iron: 3mg