Almond Butter Cups (DF) (V)

If there is one thing in this world that I love, its chocolate. And any way I can include that in my life, I try to do so but the sugar content is just too much to have everyday. So I try to create the healthiest version of my favorite combos of almonds and peanuts with chocolate and this one never fails!


Rather than put this under the snack category, I’d definitely classify this as a dessert, BUT for now its going to rest here as it is a snack!

The past two months I’ve been on a pretty strict limited sugar diet and very little carbs to heal my gut as you can see from my recipe posts! However, on the occasion I allow myself to have 70% pure cacao with almonds or this week I just made these to get me through on days when I just have a strong craving! I feel a lot less guilt having one of these than going out and getting a chocolate bar or something worse.

That’s not to say these shouldn’t be eaten in moderation. I know, I know that’s no fun but I have to say it! Sugar is still sugar even though this is a healthy version for you!

This recipe is super simple! All you need is a mini muffin tin tray OR in my case I only had a medium size muffin tray (12) so I just used that and didn’t fill it all the way.

For the ingredients:

  • 3/4 Cup Enjoy Life Chocolate Chips (non-dairy)

  • 2 tbsp maple syrup

  • 2 tbsp coconut oil

  • sea salt

  • 1/2 - 3/4 cup almond butter


  1. To start, bring a saucepan to medium high heat and melt the coconut oil. Add in the chocolate chips and continue stirring until fully melted. DO NOT OVERCOOK! This should take only 3-4 minutes in total from start to finish.

  2. Have you muffin pan ready (pre-greased with coconut oil) and fill the muffin tins with approx 1 tbsp of chocolate or just enough to coat the bottom. For a medium/large muffin tray these make 6 pretty large cups for reference.

  3. Freeze for about 2 minutes or until chocolate is just starting to harden.

  4. Mix almond butter and 1 1/2 tbsp maple syrup together and put a tsp size dollop and smooth out the top so its flattened.

  5. Cover almond butter with remaining chocolate which equates to another tbsp or so. Cover just enough so you don’t see the almond butter and then move on to the next tin to make sure you have enough chocolate for all 6 or possibly 12 if you are using a small muffin tin!

  6. sprinkle with sea salt. For coarser salt just a couple granuals, or for finer salt just a sprinkle to the top before you put in the freezer.

  7. Freeze for another 10-15 minutes and take a sharp knife to side of the muffin cup and pop each one out. Keep frozen in a separate Tupperware for future use!

I hope you enjoy these as much as I do! Thanks for following along! I’d love to hear your feedback if you try them! Make sure to TAG me on Instagram if you use this recipe! I’d love to see it!