Easy homemade Coconut Almond Butter Cups are better than any store bought candy- Paleo, Gluten Free and Vegan Options!
Hope you are all enjoying summer. I have to admit it’s been a little crazier than I remembered. Little people sure are high maintenance! I think I hear my door open and close a couple hundred times a day- in, out, to the neighbors and back. They always seem to be looking for something, which takes up about 50% of my free time.
I have laid low on treats lately, but boy have I have had a craving for chocolate the past couple days. And when that happens, I listen to my body! It was time for a homemade treat. I am not sure there is much better than nuts and chocolate so that is what I had to have.
I think my kids were thinking the same thing too, because last night as we started a movie, they went rummaging through the pantry looking for any old Easter candy they could find. Ha!
I fell in love with coconut nut butters when we lived in Hawaii. This filling does not an overpowering coconut flavor, but I think is a yummy addition. I don’t have to tell you these would be equally as delicious with peanut butter. I mean, hello homemade Reese’s.
Speaking of, I have seen lots of remakes of peanut butter cups using powdered sugar mixed with the peanut butter. These are definitely a healthier version and are plenty sweet without all that powdered sugar!
These can fit into a variety of diets- Paleo, Vegan and Gluten free! But of course they are still a treat so enjoy in moderation. If you have the mini muffin cups you can make them in the smaller size!
- 14 ounces (20 ounces if you want to make 18 cups) bittersweet or dark chocolate (dairy-free chips such as Enjoy Life Paleo or Vegan)
- ¾ cup natural almond butter
- 1 tablespoon coconut oil
- 1 tablespoon honey (agave if vegan)
- 1 tablespoon coconut flour
- ½ cup shredded unsweetened coconut, plus more for the top
- In a double broiler over low heat, melt the chocolate chips. If you don't have a double broiler you can use the microwave but this is a trickier method as the chocolate is more likely to seize.
- Line a muffin tin with paper liners. Once chocolate is melted, take a teaspoon full and place in the bottom of each cup. Make sure you can't see any of the liner. Place in the freezer for 5 minutes while you make the filling.
- In a small food processor or blender, mix tougher almond butter, honey, coconut flour, shredded coconut. Mix together until combined. Remove muffin tray from freezer and scoop a heaping teaspoonful of almond butter onto each muffin cup. Be careful not to agitate the chocolate as it's setting. Take a knife or spoon and careful smooth out a little. Divide remaining melted chocolate on top of each muffin cup, about 1-2 teaspoons per cup. Once covered, tap muffin tray onto counter a few times to make sure the filling settles. Place in the refrigerator for 10 minutes. Remove and sprinkle with ½ teaspoon of shredded coconut per cup (optional). Place back into the fridge until set, about 1 hour. Once the chocolate has set you can store the treats in an air-tight container at room temperature or in the refrigerator.