Vegan & Gluten Free Almond Butter Cups




  • 1 cup almond butter, split (1/2 for the centre)
  • ½ cup coconut oil, liquid
  • ½ cup cocoa powder
  • ¼ cup maple syrup
  • 1 tsp vanilla


  1. Line 10 muffin cups and set aside
  2. Melt the coconut oil over low heat until liquid but not hot and pour into a medium mixing bowl
  3. Using the same sauce pan, soften 1/2 cup of the almond butter over low heat, then mix it together with the coconut oil and the remaining ingredients, with the exception of ½ cup of the almond butter
  4. Cover the bottom of the lined muffin cups with about 1 tablespoon of the chocolate mixture and set in the freezer for about 5 minutes to set
  5. Almond-Butter-Cups-8
  6. Meanwhile, shape the remaining ½ cup of almond butter into 10 disks, about a heaping tablespoon each
  7. Almond-Butter-Cups-1
  8. Remove the muffin tin from the freezer and place an almond butter disk into each lined
  9. Almond-Butter-Cups-7
  10. cup, then cover it with the rest of the chocolate mixture
  11. Almond-Butter-Cups-8-1
  12. Place it back into the freezer for an additional 15 minutes


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