Salted Chocolate Almond Butter Cups

Name: Salted Chocolate Almond Butter Cups Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 tbsp almond butter ((or peanut butter)); 2 tbsp coconut oil ((melted - for this recipe I prefer neutral flavor of refined coconut oil)); 1⅓ tbsp maple syrup; ½ cup chocolate chips; 3 tbsp coconut oil; sea salt

Heather Dessinger 105 Comments This post contains affiliate links.

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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? 🙂

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.

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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 cups

Calories 215kcal

Author Heather Dessinger

Equipment

muffin tin
large parchment paper baking cups

Ingredients

6 tbsp almond butter (or peanut butter)
2 tbsp coconut oil (melted - for this recipe I prefer neutral flavor of refined coconut oil)
1⅓ tbsp maple syrup
½ cup chocolate chips
3 tbsp coconut oil
sea salt (for sprinkling - I used Makai Deep Sea Salt)

Instructions

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!

Nutrition

P.S. . .

This recipe was adapted from one that Katja of The Savory Lotus graciously shared with us a few years ago. If you’re looking for her recipe – which incorporates more almond butter and a little less chocolate – you can find it below.

Want more real food versions of childhood favorites?

Here are a few that I love . . .

About Heather Dessinger

Hi, I'm Heather Dessinger, founder of Mommypotamus.com. I'm on a mission to help you put delicious, healthy meals on the table, find effective natural remedies for common complaints, make your own fuss-free personal care and home products, and save time and money in the process.

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