I love Reese’s peanut butter cups, but had to give them up for health reasons. Fortunately, these chocolate almond butter cups are so delicious they will satisfy even the pickiest sweet tooth in your family! Not to mention, they are dairy-free, sugar-free, and peanut-free… Perfect!!
Prep Time: 20 mins + 30 mins to cool
Makes 20 cups
1 9oz bag sugar-free vegan chocolate chips (I use this brand)
½ cup almond butter (for homemade, see my Soaked Almond Butter recipe)
20 drops liquid Stevia extract
½ tsp vanilla extract
¼ tsp fine ground sea salt (optional)
Coconut oil cooking spray
Mini Muffin Liners
Place muffin liners in a mini muffin pan, and spray with coconut oil spray.
Combine almond butter (softened for 30 minutes or so at room temp if needed), stevia, vanilla extract, and sea salt in a small bowl and mix well.
Melt chocolate chips in a double boiler over medium heat (I put an inch or two of water in the bottom of a small soup pan with a glass pyrex bowl on top). Stir constantly until chips are melted.
Layer one teaspoon chocolate, followed by one teaspoon almond butter mixture, followed by another teaspoon chocolate into each muffin cup. If desired, sprinkle with pink Himalayan sea salt. Refrigerate for 30 minutes or until cups are firm. Store refrigerated for up to a week (they only last a day in my house!) 🙂