Rich and decadent tasting but healthy, these Mini Maple Almond Butter Cups are made with an easy homemade coconut oil chocolate and sweetened with pure maple syrup! They’re Vegan, Paleo, gluten free and dairy free.
Hello Saturday morning, fancy to see you here! I hope you’re in jammies eating homemade gluten free pancakes and looking at Facebook. But really – I just had to interrupt your weekend for this. And by “this”, I mean a recipe you will definitely want in your life ASAP.
Though it took me 3 tries to get the homemade chocolate part of this recipe, it was well worth it for the end result – creamy dreamy mini Maple Almond Butter Cups that will blow your mind. You won’t want to stop making these if you do it once!
And I should know, because this was the third batch for me. Third time was the charm with these yummy Paleo and Vegan candies, and by charm, I mean the time that I figured out how to once and for all get this chocolate to blend properly.
It’s not like I try to emulsify my homemade mayo by hand, right? Hell no, that job is for my most beloved kitchen item, the one and only Mr. Immersion Blender. He handles the fancy jobs in one minute flat and makes it look easy. Problem solved, maple almond butter cups perfected!
So, basically once I nailed it down, the recipe only took minutes to make. Mix together the filling, mix the chocolate with the blender, spoon into mini muffin liners, and freeze. Honestly, both the chocolate and the filling would be good on their own alone (Adam ate the maple almond butter mixture alone from the freezer) but together they are even better in my opinion.
Since I used coconut oil, these cups do need about an hour in the freezer to harden to the right consistency and you can store them after that in the refrigerator or freezer. Since they’re kid and husband friendly do not plan on them lasting long!
So to conclude, it’s Saturday and I brought you chocolate so really what is your excuse not to make these? No pressure or anything, just saying 🙂 The rest of my day will be spent freaking out that I’m leaving for Boston in one week! But more about that on Monday, let’s do the recipe!
Maple Almond Butter Cups with Homemade Chocolate {Paleo & Vegan}
Maple Almond Butter Cups with Homemade Chocolate {Paleo & Vegan}
Ingredients
For the Maple Almond Butter Filling
- 1/3 cup creamy raw almond butter
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tbsp creamy full fat canned coconut milk
For the Chocolate
- 1/2 cup unsweetened cocoa powder or raw cacao powder
- 1/3 cup plus 2 tbsp coconut oil refined if you want to avoid coconut flavor, melted & cooled*
- 1/2 tsp pure vanilla extract
- 3 tbsp pure maple syrup or to taste for more or less sweetness
Instructions
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First, line a mini muffin tin with mini liners and then make the maple almond filling:
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In a bowl, stir or blend together the ingredients until a nice smooth consistency forms and set aside.
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To make the chocolate, get a tall container (such asthis one and add all the ingredients for the chocolate. Put the immersion blender in the container, then turn it on high and blend 30 seconds, raising and lowering slowly to blend completely. When done, a smooth thick chocolate mixture should form.**
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To avoid the coconut oil separating, immediately spoon a little of the chocolate mixture into each mini liner (I made 12) then a small spoonful of the almond butter mixture, followed by the chocolate mixture again to top each cup, smoothed over the top of the almond butter.
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Cover loosely with plastic wrap and place in the freezer until firm, then enjoy! Store cups in the freezer or refrigerator to keep solid.
Recipe Notes
*Measure the coconut oil as a liquid - you can melt either in the microwave or stovetop. Coconut oil melts on its own above 70-75F
**You can also whisk the chocolate ingredients together without the immersion blender, but keep in mind you'll have to move really fast or the mixture will begin to separate!
Any fancy uses for an immersion blender?
What’s happening this weekend?
See you all Monday morning for the usual!
oh wow these look amazing! I might use peanut butter instead because its what i have on hand but wow! I guess i need to buy an immersion blender!
Thanks! My first two batches I whisked by hand and they still tasted really good but the chocolate mixture got a bit lumpy. Still doable without the blender though!
I have been waiting for this recipe since I saw your trial earlier this week! These little almond butter cups are so cute and I really don’t have an excuse not to make them today. Yay!
Hope you try them! They’re easy and soooo good!
Ah, a Saturday recipe! I feel spoiled 😉 It’s nice to wake-up to some chocolate, eh?
Always, lol!
Yes yes yes to this! This is pretty much my perfect dessert! Way to go on sticking with the recipe until they were perfect – they look totally worth it! xo
Thanks Kristy!
These looks like a great substitute for Reese cups.
Thanks!
Another amazing treat recipe from you that my family loved!!! Thank you.
Awesome! So glad to hear!
hi! love your blog and recipe ideas. would love get a few tips about how to get started with running. i have not been at a gym or working out since my last child was born, yes she is 2 now. need a little motivation and see running as affordable and efficient. thanks and wishing you well.
Hi Janelle! I’d be happy to share details about keeping up with running while being a mom – there’s a lot to say and I’ve been through many phases with it! I’ll consider putting together a post dedicated to getting started with a basic training plan to build a fitness base.
Super yummy! This definitely hit the spot after my first week of eating paleo. Thanks for the recipe!
Its been two years since you wrote this recipe and still it is refreshing me like yesterday. I successfully baked the cake but was facing the problem in mixing the chocolate. With continuous practice now I am an expert of this maple almond cups. It is stupendous to see edubirdie rating from edubirdie.com review source for writing some appreciative words about your recipes.
Thanks for sharing this wonderful information!
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