Vegan Almond Butter Cups are like a grown-up Reece’s Peanut Butter Cup. Vegan and super simple– can’t get much easier than 5 ingredients– this is a filling dessert-like snack!
Jump to RecipeMy recipe for Vegan Almond Butter Cups uses only 5 ingredients!
- vegan chocolate
- almond butter
- powdered sugar
- coconut aminos/soy sauce
- vanilla extract
If you have trouble finding any of these at your local grocery store, or just want to shop around for the best deal, I highly recommend Thrive Market.
Don’t have coconut aminos?
Use equal amounts of soy sauce instead. It won’t have the same impact on the complexity of flavor, but will still provide something to counter the sweetness of the chocolate.
In a rush?
Place the cups in the freezer between layers. That way, it will probably take less than half the time to firm up!
Details
24 mini cups
1 hour
5 minutes
Print
Ingredients
1 cup vegan chocolate chips, microwaved in halves
1/2 cup almond butter
1/4 cup powdered sugar
4 tablespoons coconut aminos or soy sauce
1 teaspoon vanilla extract
Directions
- Melt first half cup of vegan chocolate chips in microwave or on stove.
- Pour melted chocolate into bottom of cupcake liners or molds. Place them on a plate or pan that you can move into the fridge.
- Form filling by mixing almond butter, powdered sugar, coconut aminos, and vanilla extract. It should be dough-like and fully mixed. Set aside.
- After 30 minutes, the bottom chocolate layer will be fully hardened. Take it out of the fridge for the next step.
- Use a spoon or small spatula to scoop almond butter filling on top of chocolate layer. Don’t press it too hard on the ends, as you want he final layer of chocolate to go around the sides.
- Next, melt next half of vegan chocolate chips. Pour on top of almond butter filling.
- Again place in fridge for at least 30 minutes.
