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Easy Vegan Almond Butter Cups

These easy peanut butter cups can be made using almond, peanut or even cashew or sunflower seeds butter.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 12 cups
Author: Kathy Patalsky

Ingredients

Chocolate:

  • ½ cup vegan chocolate chips
  • 1 tablespoon virgin coconut oil

Filling:

  • nut or seed butter, room temperature or warmed - it should be soft and stirrable

Topping:

  • try a pinch of sea salt or fleur de sel

Instructions

  • Melt chocolate chips in a double broiler over the stove. Whisk until smooth and melted. If you are in a rush, you can use your microwave. Heat for 20 second intervals, stirring between each, until melted.
  • Use a peanut butter cup candy mold or you can use a standard muffin tin with paper muffin liners for those signature crimped edges.
  • Add 1 teaspoon of melted chocolate to bottom of molds or liners. Swirl the chocolate around so it coats the side as much as possible. Place in the freezer for ten minutes to firm up.
  • Add a dollop of the butter filling - about ¾ - 1 tsp. Then add chocolate over top to seal the cup.
  • Place cups back in the freezer for at least 15 minutes until completely firm. For easiest removal, freeze for at least an hour. Serve! Store leftovers in freezer or fridge.