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Dark Chocolate Almond Butter Cups


I am in love with raw chocolate and it’s something I consume on a regular basis. It’s one of my favourite ingredients to add to my morning elixir. I also like to add raw cacao powder in my smoothies, blend it in my hazelnut fudge recipe, sprinkle cacao nibs on my super-powered porridge, and toss whole cacao beans to my superfood trail mix. Chocolate is a very special thing indeed – and these dark chocolate almond butter cups are superb and way easier to make than you might think.

This decadent recipe for homemade, dairy-free, vegan dark chocolate almond butter cups puts the traditional peanut butter cup to shame. I always look forward to making and eating this recipe, and because it’s very low in sugar, I can make adjustments as needed to suit my sugar-free lifestyle.

What Makes Chocolate Nutritious?

Chocolate Fudge and Chocolate Face Mask

Chocolate can function as a health food. It’s rich in an array of supportive nutrients, including:

Not all chocolate is created equal, though. Learn all about the types of chocolate and what to do with the different parts of the bean here.

Dark Chocolate Almond Butter Cup Variations

There are many ways to play with this recipe and customize it to your tastes. Instead of almond butter, try:

  • Hazelnut butter
  • Cashew butter
  • Brazil nut butter
  • Macadamia butter
  • Walnut butter
  • Tahini
  • Sunflower seed butter
  • Pumpkin seed butter
  • Coconut butter

If you’d like to flavour your chocolate in the coating, go for:

  • Cinnamon
  • Peppermint
  • Sea salt
  • Dandy blend
  • Maca
  • Lucuma
  • Matcha

Top your chocolate almond butter cups with:

  • Cacao nibs
  • Large flake sea salt
  • Shredded coconut
  • Chopped goji berries or cranberries
  • Bee pollen

So many options – you can switch things up every time or keep making your favourite flavour combos! These are simple to make and very kid-friendly (they may want to help prep them!).

Rich, decadent and delicious, if you enjoy chocolate, you will love these!

Dark Chocolate Almond Butter Cups

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Chocolate Almond Butter Cups

Dark Chocolate Almond Butter Cups

  • Author: Meghan Telpner
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 12 cups 1x


  • 2 100gram bars dark chocolate, roughly chopped – 70% or greater (or 1 cup unsweetened or bittersweet dairy-free bakers chocolate)
  • 1/2 cup almond butter (smooth or crunchy depending on your preference)
  • 1/2 tsp vanilla extract, or 1 tsp fresh vanilla bean
  • Pinch sea salt (plus more if you want to sprinkle on top)
  • 3 Tbsp arrowroot or tapioca flour, or more if needed
  • 2 Tbsp cacao nibs (optional)


  1. Create a double boiler by filling one larger pot with water and placing a smaller one inside. Make sure no water gets into the inside pot as this will turn the melting chocolate.
  2. Add about 1/3 of the chocolate into the small pot and stir as it melts.
  3. Once melted, pour into 12 muffin liners. You may wish to place the liners into a muffin tin for added support.
  4. Chill the tin in the fridge or freezer, until the chocolate has hardened a little (about 10 minutes).
  5. Mix together the almond butter, salt, vanilla, arrowroot flour and optional cacao nibs until the consistency is such that you can form little round doughy balls. You may need more arrowroot flour but best to add 1 Tbsp at a time to be sure.
  6. Make 12 small ‘patties’ and place on the chocolate base in the muffin liners.
  7. Melt the remaining chocolate and pour into the cups, covering the almond butter.
  8. You may wish to sprinkle sea salt or cacao nibs on top.
  9. Keep in fridge or freezer and best to hide way at the back.


More Chocolate Inspiration

Caramel Fudge Bar

51 Responses to “Dark Chocolate Almond Butter Cups”

  1. Aly said…
    Wow, I am late to the game - these look amazing! Any tips on where to find arrowroot / tapioca flour? Can it be substituted with a different type? Thanks!
    • Meghan Telpner said…
      Yeah- ground coconut works... you just need something to thicken the almond butter a little. And those flours can be found at most health food stores.
  2. [...] her making love in the kitchen blog here: Like this:LikeBe the first to like this post. This entry was posted in Uncategorized. Bookmark [...]
  3. Celeste said…
    Hmm.. if I don't have arrowroot or tapioca flour, can I sub in some Maca? like 1 tbsp? Looks yummy!!!
    • Meghan Telpner said…
      Try dried coconut- purpose is to thicken up. Maca wouldn't work out too well! Good luck, let us know how it goes.
  4. Ryan said…
    Hi, what kind size bars are we talking about? Do you have the grams or cup size? Also with using coco flour what do advise to thicken n could vanilla protein powder b added in 2?
    • Ryan said…
      What size Choc bars? Your reply didn't answer question Thanks
  5. Lisa27 said…
    What size chocolate bars do you use? I used 100g and found I only had enough chocolate for 6 (delicious!) cups. Oh yes, and I was out of almond butter. Rather than making more, I decided to use cashew butter. Oh. My. Heaven.
  6. Nathalie said…
    These are amazing, I didn't have any chocolate bars so I used cocoa butter, raw dark cocoa powder, raw honey, and vanilla to make the chocolate. Wow the texture was kind like "Icy Squares" the way they melt in your mouth. They are so good right out of the freezer, also helps slows you down. :)
  7. […] By Meghan Telpner […]
  8. Wanda said…
    I just read your article on bee pollen. Have you tried incorporating bee pollen into this recipe? I recently tried homemade raw chocolate with bee pollen. It was quite nice, so thought it might work well with this recipe.
  9. […] Almond Butter Cups Recipe […]
  10. Vin said…
    Hey, awesome recipe, but I was wondering if i could add almond milk to the dark chocolate to make it creamier sort of like milk chocolate, to make it taste sweeter and keep the carb count low, so do you think this is a good idea?

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