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chocolate marcona almond butter cups

Dark Chocolate Marcona Almond Butter Cups

These Dark Chocolate Marcona Almond Butter Cups are indulgent little bites of heaven. They’re topped with superfood ingredients and are vegan, gluten free and refined sugar free. 

Course Dessert
Cuisine Vegan
Keyword almond butter cups, healthy almond butter recipes, healthy butter cups
Prep Time 20 minutes
Total Time 20 minutes
Servings 14
Calories 86 kcal
Author Denisse

Ingredients

FOR THE MARCONA ALMOND BUTTER:

  • 1 1/2 cups marcona almonds
  • 1-2 tablespoons sunflower seed oil or other neutral vegetable oil
  • 1/2 teaspoon salt
  • 1 tablespoon maple syrup

FOR THE CHOCOLATE CUPS:

  • 3 ounces unsweetened dark chocolate
  • 3 ounces cacao chips or chopped cacao
  • 4 tablespoons maple syrup
  • 3 tablespoons coconut oil
  • 1-2 tablespoons pumpkin seeds
  • 1 tablespoon freeze dried raspberries

Instructions

  1. To make the almond butter, add almonds to a food processor or high speed blender and blend until until the almonds begin to break down and resemble butter. This will take some time, around 15-20 minutes depending on the power of your machine. Scrape the sides of the container with a spatula as necessary. Add the oil, 1 tablespoon at a time, if needed to help break down the nuts and achieve a smooth texture.

    Once mixture resembles the soft, smooth texture of butter, add the salt and maple syrup. Blend again to combine.

  2. Once the mixture resembles the soft, smooth texture of butter, add the salt and maple syrup. Blend again to combine.

  3. Line a mini muffin tin with 12-14 paper liners and set aside. In a double boiler set over low heat, melt the dark chocolate and cacao, stirring occasionally. Once melted, stir in the maple syrup and coconut oil. Stir until evenly incorporated.

  4. Using a small paint brush or pastry brush, coat the bottom and sides of a mini muffin liners with the chocolate. Place pan in the freezer for 10 minutes to allow the chocolate to harden, then remove from the freezer.

  5. Scoop a heaping teaspoon of the marcona almond butter into each chocolate-lined nut butter cup or liners, pressing down on it slightly. Carefully pour the remaining chocolate over the nut butter to cover. Sprinkle a couple of pumpkin seeds and small pieces of freeze dried raspberries on top of each cup.

  6. Return the pan to the freezer for about 10 minutes to set. Remove from the pan and serve frozen, chilled or room temperature. 

Recipe Notes

  • If you can’t find cacao, simply substitute additional chocolate or any chocolate of your choice.
  • If you can’t find marcona almonds, you can fill these with your favorite homemade or store bought nut or seed butter.
  • Instead of pumpkin seeds and raspberries, try topping them with other fun superfoods, like goji berries, hemp seeds, or Himalayan pink salt, to name a few.