No-Bake-Baking Chocolate Almond Butter Cups

tamera mowry almond butter cups

almond butter cups

I recently made these Chocolate Almond Butter Cups, and I am so excited to be sharing the recipe with you guys! They are a healthier twist on traditional chocolate peanut butter cups, and let me tell you, they taste amazing. They are just sweet enough to cure any sugar craving, but have zero refined sugar in them (which I love).

Aside from the fact that they are just plain delicious, this recipe also has some other great selling points: First, you can make and store these cups in the freezer for up to a month, making them the perfect last-minute dessert to keep on hand. Second, they require no actual baking — And it is almost impossible to mess them up, so anyone can make these! Finally, the recipe is paleo, gluten free and can easily be done dairy free and vegan by using vegan chocolate chips (like I did) — Making the recipe a great option to bring to a party, because it complies with a lot of different dietary restrictions.

Overall, this recipe was a big win! I feel so much better keeping treats like this in my house because I know that I’m feeding my family a dessert that is not processed, or packed with artificial flavors and sugar.

I hope you guys like these as much as I do! Please let me know if you try making them, and how they turn out for you!     

Xx
Tamera

tamera mowry dessert recipe

No-Bake-Baking Chocolate Almond Butter Cups | Yields 12 | Total Time: 45 minutes

Ingredients

  • 1 Cup of smooth organic almond butter
  • ½ Cup unsweetened shredded coconut
  • 1Tbsp of organic coconut oil
  • 1Tbsp of agave syrup
  • Pinch of salt
  • 1 Cup of chocolate chips, melted … I used Enjoy Life Chocolate Chips

Instructions

  • Place almond butter, coconut, coconut oil, agave syrup and salt in a food processor and puree until smooth
  • Using a mini muffin tin (I used this BPA free one), place a spoonful of the mixture into each cup
  • Evenly pour the melted chocolate on top of each spoonful of the mixture (so the cup is about half mixture and half chocolate)
  • Freeze the muffin tin for 30 minutes until hard
  • Using a knife, pop each individual cup out of the muffin tin
  • Store your cups in the freezer in an air tight container
  • Alexia Williams

    Thank you so much for this recipe! My sweet tooth is out of control since fall has approached. I’ve been baking my own sweets out of almond flour to help my cravings.

  • Robin White

    I can’t wait to try them :)

  • Perez Palmer

    the perfect sweet bite. love this recipe!