Vegan Almond Butter Cups
These little chocolate cups are the kind of treat that disappears fast — rich, creamy, and deeply satisfying in just one or two bites. The filling comes together with creamy almond butter, maple syrup, vanilla, and a pinch of sea salt, striking that perfect balance between sweet and savory. A double layer of melted vegan chocolate chips, smoothed into shells and sealed over the top, gives you that satisfying snap without any dairy in sight. Coconut oil keeps the chocolate glossy and easy to work with, so the whole process is surprisingly low-stress. A finishing sprinkle of flaky sea salt is optional but honestly makes them look bakery-worthy. The batch makes 12 cups, so there's plenty to share — or stash in the fridge for the week ahead. Once the chocolate sets firm after about 50 minutes, all you have to do is peel back the liners and dig in.
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Learn more →Ingredients
12 servings
For the chocolate shell
- 2 cups vegan chocolate chips
- 1 tbsp coconut oil
For the filling
- ¾ cup creamy almond butter
- 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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