Low FODMAP Vegan Almond Butter Cups

Total time1 hr 25 min

Prep time20 min

Cook time5 min

4.5

(15)

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Ingredients

12 servings

For the chocolate shell

2 cups vegan chocolate chips
1 tbsp coconut oil

For the filling

¾ cup creamy almond butter
Ingredient note
A serving of up to about 1 tablespoon of almond butter is low in FODMAPs. This recipe contains only about 1 tablespoon per serving, making it likely Low FODMAP. If you prefer to always avoid almond butter, please tap it and change its rating to Red.
3 tbsp maple syrup
¼ tsp fine sea salt
½ tsp vanilla extract

For serving

flaky sea salt, for sprinkling (optional)

Instructions

1
Line a standard 12-cup muffin tin with cupcake liners and set aside.
2
Combine the vegan chocolate chips and coconut oil in a heatproof bowl set over a small saucepan of barely simmering water, making sure the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, about 3–5 minutes, then remove from heat.

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