Salted Chocolate Almond Butter Cups

Heather Dessinger

This post contains affiliate links.
Click here to read my affiliate policy.
Almond Butter Cups Recipe

Love Reese’s peanut butter cups but not the corn syrup solids, nonfat milk and tertiary butylhydroquinone on the ingredient list? Yeah, me too. This real food version is super simple to make and tastes even better than the original . . . just ask my kids.

Actually scratch that, they’ve never actually had the original. Which reminds me – have I told you about the time I made them cherry limeades and had to explain what Sonic is? πŸ™‚

If you’ve never tried it before, I highly recommend sprinkling the chocolate with a pinch of salt – it really makes the flavor pop! I used this delicious Makai Deep Sea Salt that was given to me as a gift.

Print Pin
5 from 3 votes

Salted Chocolate Almond Butter Cups Recipe

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 cups
Calories 215kcal
Author Heather Dessinger


  • muffin tin
  • large parchment paper baking cups



  • In a small bowl, combine almond butter, 2 tablespoons coconut oil and maple syrup.
  • Stir with a fork until well-combined and then pour 1 tablespoon into 8 muffin cups that have been lined with parchment paper cups. Place the muffin tin in the freezer for 10 minutes.
  • After the first layer has been in the freezer for about 10 minutes, begin warming the chocolate chips and 3 tablespoons of coconut oil over low heat.
  • When melted, remove the muffin tin from the freezer and place a tablespoon of the chocolate mixture into each cup. You may have a little left over after doing this – if that's the case, just divide the remaining liquid between the cups.
  • Place the muffin tin back in the freezer and allow it to harden for at least 20 minutes, then sprinkle with salt and serve. If the cups have been in for several days or weeks, you may want to allow them to warm for a few minutes before eating. Enjoy!


Calories: 215kcal | Carbohydrates: 12g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 97mg | Fiber: 2g | Sugar: 10g | Vitamin A: 25IU | Calcium: 58mg | Iron: 1mg
Love Reese's peanut butter cups but not the corn syrup solids, nonfat milk and tertiary butylhydroquinone? Here's a recipe for a healthy homemade version . . .

Want more real food versions of childhood favorites?

Here are a few that I love . . .

More Delicious, Easy Recipes

As a thank you for becoming a subscriber, I’ve created a free ebook for you – 35+ Gluten-Free Desserts. You’ll get instant access, and then every Sunday you’ll get recipes, actionable health tips, and highly-vetted product recommendations delivered fresh to your inbox.

Sign up using the form below.

Related Posts


Heather is a holistic health educator, herbalist, DIYer, Lyme and mold warrior. Since founding in 2009, Heather has been taking complicated health research and making it easy to understand. She shares tested natural recipes and herbal remedies with millions of naturally minded mamas around the world. 

Leave a Comment

Recipe Rating

105 thoughts on “Salted Chocolate Almond Butter Cups”

  1. HOLY YUMMY!! I am SO going to try this with sunflower seed butter. Our kids are allergic to almonds, peanuts and coconut, but I think I can modify the recipe. Or just make some of these for me after they’re in bed…. ? πŸ˜›

  2. My Pavlov reflex gets triggered from seeing Mommypotamus in my inbox… recipes like this are why, Thanks!-)

  3. I just made these with my 4 year old and it was the perfect little project…they were delicious!! Thank you for sharing this πŸ™‚

  4. Sista, I thinks I love you! My little guy is severely allergic to peanuts. I wanted so bad to give him a peanut butter cup since they are soooo yummy… Thanks for giving me an alternative to give to him!

  5. Just made them, delicious and easy! The almond butter ended up being softer than the chocolate, so next time I may try putting the chocolate on the outside. Made a double batch!

  6. I have seriously made these at least 7 times. They are the most yummy things I have ever eaten. Seriously, I used to eat Reese cups like every day until I started eating real food and I sure missed them. My kids only like them when I add extra honey to the chocolate so if I make them the right way I get them all to myself. πŸ™‚

  7. I tried this and the coconut was too strong while the chocolate was bitter tasting. My kids hated this. I was so hoping to like this, as I am looking to eat healthier.

  8. I love your page but I’m allergic to tree nuts and coconuts, items you use often. Do you have any ideas for substitutes? I’m not allergic to peanuts so I can use they in place of almond butter.

  9. Mindy McTiernan – Ironically, Grade B is cheaper than Grade A but better for you. Grade A is more refined, while Grade B has more minerals πŸ™‚

  10. Jessica Nava – Substitution options will vary from recipe to recipe so I don’t think I can give a general recommendation. Glad you can use peanut butter, though!

  11. In all the places I shop, Grade B maple syrup is way more expensive than Grade A, and waaaaay harder to find. But, that’s what I want, so I always manage to find it! πŸ˜‰

  12. Wow, I guess word got out Stephanie Hollingsworth Walker! It used to be the opposite. Or maybe you just shop in the kind of places that know the real value of things πŸ™‚

  13. I’ve made these! I used peanut butter though, bc that’s what I had on hand! They were so good! And I’m craving cookies now…maybe I’ll just make these!

  14. xactly.. I wasn’t dead in the water til then. Ugh! Thank you for a MUCH better alternative, besides, with a healthier version, you get 2 for 1! πŸ˜‰

  15. Jacqui – I’m already all over these. Made myself some dairy grain gluten sugar free peanut choc cups the other day! Ooohh bliss!!

  16. these look amazing and I can’t wait to try them. thank you so much for adapting my favorite candy to a healthier version. love the salty and sweet!

  17. Made these at lunch today. So easy peasy! Bonus–I had extra chocolate so I poured it into my jellybean mold from my jello days. Made perfect little chocolate ‘shots’. Thanks, Mommypotamus, for this amazing recipe!!

  18. Just made these for my 2 1/2 y.o niece, but I made them in dog shapes with a silicone mold. She loves them!! πŸ™‚

  19. These are so good and I have so many people asking me for the recipe!!! One friend who is on a journey of losing weight and has lost about 100 pounds the old fashioned way asked about calories in each one? Any idea? I made them and then cut each one into 4 quarters!!

  20. I was always a huge fan of Reese’s as well before going paleo, but i have to say… holy crap, these are good. So good, I don’t think I can trust myself to make them again anytime soon. Lol. These were a wonderful treat. I used Stevia as the sweetener and they were yummy. Thanks for sharing.

  21. These look delicious! I’m currently on GAPS intro. If I omitted the chocolate layer would these be suitable for GAPS intro stage 4? Thanks:)

  22. 5 stars
    Added a slice of banana on the bottom layer of almond butter. Talk about a winning combination! It cuts the heaviness of the dessert, allowing you to eat more.

  23. Have you ever used unsweetened baking chocolate and added some maple syrup or coconut sugar? I was just wondering how it would taste if I didn’t want any cane sugar. I may experiment this weekend!

  24. These are delicious! I used homemade sunflower seed butter in place of the almond butter, honey instead of maple syrup and they were such a hit – no one knew they were eating something good for them!

  25. This looks like a great recipe! Do you have a good substitute for coconut oil? We have a coconut allergic kid.
    Thank you!