Dark Chocolate Almond Butter Cups

I wanted to do a three-part post dedicated to almonds. This series is an homage to doing things, life, recipes the long way sometimes. I really object to rushing around (not that I'm immune to it) and taking shortcuts all the time. Is that really the way to a full life? When I first started learning to cook, I watched Giada de Laurentiis on the Food Network Channel. I still love her. As a broke college student, she inspired me to cook and experiment in the kitchen. That said, she does take a lot of short cuts for 'women on the run' even though she totally has the chops to do things the long way. Cut to my grandmother who makes the best chicken and dumplings and they're made from scratch -- the old school way. I want to have the option to do the long way or the shortcut, depending on my mood. And honestly, I've found that the long way usually creates a more nuanced and delicious result. This goes for anything in life, I think -- not just cooking. But of course, that's another post for another time.


If you want to catch up on the series, head to my crispy almonds and homemade cinnamon maple almond butter first! You can use the both techniques to make this recipe, or just take the shortcut and use store bought almond butter. I promise the result of homemade almond butter won't disappoint, so I enourage you to give all three recipes a go. 


Dark Chocolate Cinnamon Maple Almond Butter Cups


Makes 12 or 1 baking tin of AB cups

  • 1lb bag dark chocolate chips
  • 3/4c my maple cinnamon almond butter
  • 1T unrefined coconut oil [opt]
  • goodies for garnishing like some nice sea salt, a sprinkle of chopped almonds
  • 12 cupcake liners

Equipment needed: muffin tins, but really you could do this without it -- it does help, though!


1. Melt the dark chocolate + coconut oil the microwave in 30 second spurts. Stir after each set. You can also melt with the double boiler method.

2. Line a muffin tin and pour 1T or a little less in the bottom of each liner.

3. Spoon in a layer of almond butter on top of the chocolate. I use 3/4-1 T of AB, usually erring toward 1T since I love it so much!

4. Finish with 1T of the melted chocolate on top of the almond butter. Smooth it out (or not), but make sure the almond butter is covered. 

5. Garnish with finishing sea salt, extra almonds or any other fun topping you're into.

6. Refrigerate (or freeze) until set. This can take a bit so be patient. Store in the fridge, as well!