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These delightful chocolate almond butter cups are bound to become a favorite treat! They’re incredibly easy to whip up, requiring just a few ingredients and steps. You’ll be savoring them in no time!
The raspberry center adds a lovely, tangy twist. While you could opt for jam, I chose to keep them free of refined sugar. I used Lily’s brand chocolate chips, which are sugar-free. Feel free to use any nut butter you have available—I’ve made them with peanut butter before, and they were a hit with the family, though I generally stick with almond butter.
This recipe yields 14 chocolate almond butter cups, but you can easily double it if you’re catering to a larger group or want to have some on hand in the freezer for a quick, healthy snack or dessert.
Vienna loves helping me make these, though I suspect her main interest is in licking the melted chocolate off the spoon!
Here’s the recipe:
Makes 14 cups
These freeze exceptionally well, but storing them in the fridge will keep the chocolate firm. Enjoy!
I just made these as an extra Easter treat. They smell delicious—can’t wait to try them.
Wonderful, hope you enjoyed them!
We all did, thank you!
Wow! Thank you—they’re fantastic! I’ve made them three times in the past two weeks. I’ve tried different nut/seed butter combinations—all delicious!
That’s awesome! Making them with homemade nut/seed butter sounds amazing. I’m so glad you love them!
I prefer not to use coconut oil due to its saturated fat content. Is there a substitute? Can olive oil work?
This recipe looks straightforward—I must find time to make it this week!
So easy and delicious!
Olive oil isn’t recommended, as its flavor might not complement the other ingredients well. You can read more about coconut oil and saturated fat here.
There’s a lot of conflicting information out there—decisions can be tough. Since heart disease runs in my family and I’m just entering my senior years, I’m playing it safe and avoiding certain ingredients.
So, no substitute then?
I completely understand how you feel—heart disease runs in my family too. It’s important to consume saturated fats in moderation as they support cell structure. Additionally, coconut oil isn’t just saturated fat; it contains medium chain triglycerides that can benefit cholesterol levels, energy, and brain function.
Do you recommend this recipe for people who are pre-diabetic?
When paired with a meal that includes protein and healthy fats, it’s a great option. On an empty stomach, it could affect blood sugar, though not as severely as a donut or muffin.
These are amazing, and everyone I shared them with loved them! I’m freezing a batch for the kids’ lunches—they’re homeschooled. No allergies to worry about! Thanks so much for the recipe, Joy!
That’s fantastic! Thank you for sharing. It’s always wonderful to hear that my recipes are enjoyed.
Has anyone made these with frozen raspberries? Would it be too watery?
You could definitely use frozen raspberries, but I recommend letting them thaw completely first.
Could coconut flour be used instead of almond flour? I have plenty of coconut flour and am seeking tasty recipes to utilize it.
Coconut flour absorbs more moisture and isn’t a direct 1:1 substitute for almond flour. I suggest mixing it with shredded coconut to achieve a closer texture to almond flour. I haven’t tried this, so specific measurements aren’t available. Please share your results if you give it a try!
I tried using half almond flour and half coconut flour, and they turned out great with good consistency and taste. Thanks for another excellent recipe, Joy!
Terrific! I’m glad to hear you found a blend that works for you!
