Homemade Almond Butter Cups {5-Minute Dessert!}

If you’re searching for a quick and easy dessert that’s nearly guilt-free and additively delicious, you just found it! These almond butter cups are an allergy-friendly alternative to store-bought desserts.

Even better? The whole family will love these!

If you love peanut butter and chocolate (think: Reese’s Peanut Butter Cups), you’re going to love this almond butter cup dessert.

Once we discovered our food allergies, I needed to find a new way for our family to enjoy some of our favorite desserts. We love peanut butter and chocolate together – it’s an ideal match.

But with dairy allergies, and my desire to stay away from refined sugar, store-bought peanut butter chocolate cups don’t work for us.

That’s the inspiration for these almond butter cups!

Almond butter cups: An allergy-friendly treat

Especially because it’s paleo-friendly (dairy-free, gluten-free, and refined sugar-free, too), you can enjoy this dessert almost guilt-free.

This dessert isn’t low-calorie, but it has a lot fewer calories than typical peanut butter cup desserts, so that’s a win in my book!

Every once in a while, things fall together, and it just works. That’s what happened when I came up with this dessert. I don’t remember exactly what I was trying to make, but whatever it was failed.

So instead, I whipped up these tasty almond butter cups, and I couldn’t be more thrilled with how they turned out.

Ingredients

Here’s what you’ll need for this recipe. For the full recipe details, please see the printable recipe card at the bottom of this post.

• coconut milk, cream from the top only*
• almond butter
• maple syrup
• vanilla extract
• chocolate chips, dairy-free & soy-free

How to make almond butter cups

With a base of coconut milk cream and almond butter, this light dessert takes just a few minutes to make. In fact, it’s so easy, that my 13-year-old often makes this for a Friday night treat.

My whole family loves this recipe, and I have no doubt yours will too.

Step 1

Skim the cream off the top of canned coconut milk (I highly recommend this brand because not all brands have thick cream). It should be thick and creamy, about 1/3-1/2 cup worth.

Step 2

Whip the coconut milk cream on low until it’s smooth and fluffy. Don’t overmix.

Step 3

Add the almond butter (1 tablespoon at a time) and continue mixing slowly. Slowly drizzle in the maple syrup and vanilla extract.

Step 4

Spoon into little bowls or cups.

Step 5

Melt the dark chocolate chips in the microwave-safe bowl and drizzle the melted chocolate over the top of your almond butter cup dessert.

Sprinkle a dash of sea salt on top (optional, but highly recommended!), and dig into your almond butter cup dessert. Enjoy!

Homemade almond butter cups FAQs

Here are some questions that I frequently see readers ask about making this allergy-friendly dessert. If you don’t see your question answered below, please leave it in the comments!

Can I use peanut butter instead of almond butter?

Yes! Although I use almond butter instead of peanut butter, you can absolutely use peanut butter if you prefer. In fact, from time to time, I will make this dessert with natural (no sugar added) peanut butter.

Alternatively, you can also use cashew butter or any of your other favorite nut butters and probably nut-free seed butters too (although I haven’t tried using seed butter myself yet).

Would other sweeteners work instead of maple syrup?

If you need to substitute something else in place of the maple syrup for these almond butter cups, I recommend using agave. You can substitute it 1:1. Honey could work too if you prefer to use that.

Why does the coconut milk sometimes separate?

If the coconut milk separates a little while you’re making almond butter cups, don’t worry. Leave it as is because it will still taste DELICIOUS!

I’ve noticed this a couple of times, and it usually occurs for a couple of reasons:

1. If the temperature is hot out, it’s more likely to happen.
2. Adding maple syrup too quickly can cause separation. 

How do I store leftovers of almond butter cups?

If you make these almond butter cups in small mason jars, you could just put the lid on top and store the leftovers in the fridge for up to 5 days. However, if you don’t serve them in small mason jars, use any other airtight containers that you can put in the fridge.

If you would like to make them ahead of time and freeze them, you can put them in an air-tight freezer-safe container and store them in the freezer for up to 3 months.

More allergy-friendly desserts

If you love this dessert recipe, I think you’ll love these other ideas too!

• Quick and Easy No-Bake Chocolate Peanut Butter Cookies
• Easy and Energizing Chocolate Protein Balls Recipe
• Easy Chocolate Peppermint Fat Bombs {Keto-Friendly}
• Guilt-Free Chocolate Mousse With Avocados
• Homemade Dairy Free Hot Chocolate Mix

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