Velvety Almond Butter Chocolate Cups

Crunchy Almond Butter Chocolate Cups

5 from 1 vote
Enjoy the smooth sweetness of chocolate with the satisfying crunch of almonds. Each cup is generously filled with a thick layer of almond butter providing a velvety burst of almond in every bite.
Course Dessert, Snack
Servings 12
Prep Time 10 minutes
Chilling Time 30 minutes


  • 1 Saucepan
  • 2 metal or glass mixing bowls
  • 1 12 muffin tin
  • 12 Muffin/cupcake liners


  • 200 g milk and/or dark chocolate see notes for suggestions
  • ¾ cup almond butter
  • cup almonds, divided chopped or slivered


  • 1. Line muffin tins with paper liners. Set aside.
  • 2. Chop the chocolate into fine chunks and place in metal or glass bowl. Set aside.
  • 3. Measure out almond butter into a separate metal or glass bowl. Set aside.
  • 4. Chop almonds and set aside.
  • 5. Bring a saucepan of water to a gentle boil. Place the bowl on top of the simmering water. Note: The bowl should not be touching the water - remove some water if necessary.
  • 6. Over the gently simmering water, heat the chopped chocolate, stirring occasionally, until 3/4 melted. Be careful to not completely melt and overheat.
  • 7. Remove the bowl from the saucepan(do not turn off heat - keep water simmering). Stir the chocolate until it is completely melted.
  • 8. Stir in ¼ cup of chopped or slivered almonds and set aside. (Save remaining almonds for step 13)
  • 9. Over the gently simmering water, heat the almond butter, stirring occasionally, for about 1-2 minutes. Be careful to not overheat. It should be slightly runnier than normal - but will not melt completely. Stir and remove from heat.
  • 10. With a spoon, divide ½ - ⅔ of chocolate mixture into muffin tins. Gently shake the tin side to side to help spread the chocolate if needed.
  • 11. Plop about 1 tbsp worth of slightly melted almond butter into the centre of each tin.
  • 12. Pour the rest of the chocolate mixture into each tin to cover the almond butter.
  • 13. Sprinkle remaining chopped or slivered almonds on top.
  • 13. Refrigerate until hardened (about 30 minutes).


  • You can use chocolate chips, however, it's well worth buying higher quality chocolate and chopping it. 
  • Try mixing a combination of milk and dark chocolate!
  • Although slightly more tedious, you can make mini cups by using mini muffin tins and dividing ingredients accordingly.
  • Keep stored in a sealable bag or container. Keeps well at cool room temperature for several weeks, or in the freezer for up to 6 months. 


Serving: 1gCalories: 221kcalCarbohydrates: 14gProtein: 4.8gFat: 16.6gSaturated Fat: 4.7gCholesterol: 2.1mgSodium: 8.3mgFiber: 2.4gSugar: 9.9g
Keywords: chocolate cups

Tried this recipe?

Click on the stars to leave a rating!

Storage Guidelines:

  • Keep stored in a sealable bag or container.
  • Keeps well at cool room temperature for several weeks, or in the freezer for up to 6 months. 
Share this recipe:

Leave a comment:


Inline Feedbacks
View all comments

The Foodie Behind the Screen

Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.

Top Related Posts: