Almond Butter Cups

Almond Butter Cups

Calling all nut butter lovers. If you are a fan of anything almond butter mixed with chocolate then you are going to want to stick around to make this delicious recipe for a quick and easy dessert. There is no baking required, but you will need self control to stop yourself from eating the whole tray. My Almond Butter Cups recipe is dairy free, gluten free, and paleo friendly.

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Whenever I make a dessert I try to stick to minimal ingredients, and I typically will make something with chocolate and/or peanut butter. I wanted to make a paleo friendly dessert this time around, so I swapped peanut butter for almond butter. If you are not strict paleo then you can easily swap for peanut butter, and they will be equally as fabulous.

Nothing is worse than when you are running low on time, and you have to prepare a dessert. Enter, my almond butter cups. These are a no bake and hassle free recipe. All you need is about 30 minutes, the ingredients below, and you will be setup for success my friend.

The best way I have found to get a creamy, smooth melted chocolate is to place whatever is being melted into a small glass bowl and then place it inside of a slightly bigger bowl with hot water. Allow the chocolate and oil to soften and then mix until smooth. Sometimes microwaves can give a different texture that will be hard to pour into the cups, but whatever floats your boat is good with me.

I will keep this in an air tight container in my freezer for up to 2 months, but I imagine they could last longer. I am never able to test the time frame, because these vanish rather quickly. Seriously, is there anything better than the combination of nut butter and chocolate?

Almond Butter Cups

Mindful Living With Amanda
Gluten & Dairy Free | Paleo Friendly
Course Dessert
Servings 6 cups


Bottom Layer

  • 1/2 cup chocolate chunks*
  • 1/2 tsp coconut oil

Middle Layer

  • 1/3 cup almond butter
  • 1/3 cup unsweetened, canned coconut cream
  • 1 tbsp coconut sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp chopped chocolate chunks*
  • 1 tbsp coconut flour

Top Layer

  • 1/3 cup chocolate chunks*
  • 1/2 tsp coconut oil
  • 1 tsp almond butter
  • 1/4 tsp sea salt


  • Line a muffin tin with 6 muffin liners
  • Melt the bottom layer ingredients and stir until smooth. Pour the chocolate evenly into the muffin tins. Place the tin in the freezer for about 5 minutes to harden while you prep the middle layer.
  • Combine the middle layer ingredients in a small bowl and mix until well combined. Evenly distribute throughout the 6 muffin tins over the frozen bottom layer. Place the tin back into the freezer for an additional 10 minutes or so until completely hardened.
  • Melt the top layer ingredients and stir until smooth. Pour evenly ontop of the hardened almond butter layer. Place the tin back into the freezer for an additional 5 minutes or so until hardened.
  • Gently peel the muffin liners off of the cups, and store them in an airtight container in the freezer. Take the almond butter cups out prior to eating. Enjoy!


*A paleo friendly chocolate brand I use is Hu Chocolate Gems
*To melt the layers you can microwave and stir every 15 seconds until completely smooth
*Make sure all of the layers are completely hardened before peeling the liners off