If you love peanut butter and chocolate, you’re going to love this Almond Butter Cup Dessert.
Especially because it’s Paleo-friendly – dairy-free, gluten-free, and refined sugar-free too, so you can enjoy this almost guilt-free. And yes, I use almond butter instead of peanut butter. But you can use peanut butter if you prefer.
This dessert isn’t low calorie, but it’s a lot less than typical peanut butter cup desserts, so that’s a winner 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 even remember what I was trying to make, but whatever it was failed. And somehow I whipped up this tasty Almond Butter Cup Dessert.
With a base of coconut milk cream and almond butter, this light dessert takes just a few minutes to make. It’s so easy, in fact, that my 13 year old often makes this for a Friday night treat. Because my whole family loves this recipe.
All you have to do is skim the cream off the top of canned coconut milk (I highly recommend this brand – not all brands have thick cream), whisk it until it’s fluffy, and add the almond butter. Then slowly drizzle in a little maple syrup and vanilla extract. Spoon into little bowls and top with melted soy-free chocolate chips.
Dig into your Almond Butter Cup Dessert and enjoy!
If the coconut milk separates a little while you’re making it, don’t worry; it will still taste DELICIOUS!
I’ve noticed this a couple times and it usually occurs because of a couple reasons: 1) if the temperature is hot out, it’s more likely to happen. Or 2) you add the maple syrup too quickly.
Either way, it won’t ruin your Almond Butter Cup dessert; it will still taste amazing!
Almond Butter Cup Dessert
If you love peanut butter cups, you’re going to love this healthier Almond Butter Cup Dessert that takes just 5 minutes to whip up!
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2-4 servings 1x
- Spoon the coconut milk cream from the top, leaving the liquid coconut milk. It should be thick and creamy, about 1/3-1/2 cup worth.
- Whip on low until smooth and fluffy. Don’t overmix.
- Add the almond butter, 1 tablespoon at a time while slowing mixing. Slowly drizzle in the maple syrup and vanilla extract.
- Spoon into small jars or bowls.
- Melt the chocolate chips and drizzle over the top of your almond butter cup dessert.
*In warmer weather, it’s best to refrigerate the canned coconut milk for at least several hours first.