Coconut Butter Cups with Chocolate-Almond Filling are a simple and healthy gluten-free and vegan treat. Tastes like an Almond Joy! No oven required!
As much as I am not a candy eater, this time of year makes it extremely hard to pass up those fun-sized treats that seem to be filling office candy bowls everywhere. Feeling I needed a healthier alternative stat, I created a riff on my favorite strawberry coconut butter cups.
Using unsweetened shredded coconut you can easily whip up your own coconut butter, saving you from the expensive store-bought jars. Almond butter, bittersweet chocolate, and maple syrup combine to make the sweet and salty center. Think an inside-out Almond Joy.
If you’ve never made your own coconut butter before, I think it is important to note that some batches take longer to process into butter than others. I always use the same brand of unsweetened coconut and some have come together quickly, while others need to stay in the food processor longer.
And while not necessary, the chocolate drizzle makes for an even more delicious treat. If you get creative with the chocolate drizzle, these little coconut butter cups can easily be turned into ghosts or mummies for an extra Halloween-y sweet.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Coconut Butter Cups with Chocolate-Almond Filling Recipe
- ½ cup unsalted almond butter
- 2 ounces bittersweet baking chocolate melted
- 1/2 teaspoon salt
- 3 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
Coconut Butter Cups
- 2⅔ cups unsweetened shredded coconut NOT flaked - I use Let's Do Organic brand
- 2 tablespoons coconut oil melted
- 1 teaspoon pure vanilla extract
- 2 ounces bittersweet chocolate melted
Line a mini muffin tray with 16 liners.
For Filling: In a medium bowl, combine almond butter, melted baking chocolate,* salt, maple syrup, and vanilla extract. Set aside.
For Coconut Butter Cups: In a food processor, add the shredded coconut and process until smooth, stopping occasionally to wipe down sides of bowl with spatula (about 3-5 minutes). This may take longer than 5 minutes, just stop periodically and stir with spatula. Once the coconut becomes a smooth butter consistency (it doesn't have to be extremely smooth), add melted coconut oil and vanilla extract and process once again until coconut oil and vanilla are combined.
To Assemble: Scoop one teaspoon of the coconut butter mixture into the bottom of each muffin cup. Gently shake the muffin tray to allow the mixture to settle evenly in cups. Scoop one teaspoon of the chocolate-almond filling and roll, then flatten into a disc with your fingers. Gently place on top of coconut butter mixture in cup. Repeat until all cups have filling. Finally, place another teaspoon of the remaining coconut butter mixture on top of filling, smoothing with the back of the teaspoon if necessary. If there is extra coconut butter left, use it to top off the cups.
Once complete, give the muffin tray a gentle shake once more. Place muffin tray in the freezer for 15-20 minutes to set.
If making chocolate drizzle, place melted chocolate in a plastic baggie, twist the bag so that chocolate fills one corner, and cut the very tip so that you may decorate with it.
Store in the fridge in an airtight container if not serving immediately.
Adapted from my Strawberry Coconut Butter Cups with Chocolate-Almond Filling.