Chocolate Peanut Butter Almond Cups Quick No-Bake Treat

These chocolate peanut butter almond cups are a simple, bite-sized, and satisfying treat that combines the richness of dark chocolate, creaminess of almond butter, with a touch of natural sweetness. Unlike overly processed store-bought versions, these cups rely on a short list of pantry staples with a straightforward preparation method. They are no-bake and are made in a standard muffin tin and require zero baking with a lot of melting, layering, and freezing. The result is a set of portioned snacks that store easily and can be refrigerated or frozen for a longer shelf life.

Chocolate Peanut Butter Almond Cups

(Serves 12)

Ingredients:

• 1 cup dark chocolate chips
• 1 tbsp coconut oil
• 1/2 cup almond butter
• 1 tbsp maple syrup
• Flaky sea salt, optional topping

Instructions:

1. Begin by lining a standard 12-cup muffin tin with paper liners.
2. Next, melt the chocolate chips together with the coconut oil. You can do this either in the microwave or by using a double boiler.

• For the double boiler method, pour about an inch of water into a small saucepan and bring it to a simmer. Place a heat-safe bowl over the pot, ensuring it fits snugly without touching the water. Add the chocolate chips and coconut oil, then stir frequently until the mixture is smooth and glossy.
• For the microwave method, add the chocolate chips and coconut oil into a microwave-safe bowl and put the timer for 2-3 minutes. Pause every 20 seconds to stir and stop once all smooth and melted.

3. Spoon around 1 teaspoon of the melted chocolate mixture into the base of each lined muffin cup. Once all 12 cups are done, tilt and rotate the muffin tin to coat the bottom and a bit of the sides of each liner. This helps create a sturdy chocolate shell for your almond butter cups.
4. Transfer the tin to the freezer and let the chocolate firm up. Leave the remaining melted chocolate in the bowl on top of the warm (but off) saucepan so it stays fluid while you prepare the filling.
5. While the bottom chocolate layer is setting, prepare the almond butter filling. To a small mixing bowl, add the almond butter and maple syrup. If you're using unsalted almond butter, add a pinch of salt.
6. Once the base layer of chocolate has hardened, remove the pan from the freezer. Scoop a heaping teaspoon of the almond butter mixture into your hands, roll it into a ball, and flatten it into a disc. Place one disc into each muffin cup, right on top of the set chocolate base.
7. Continue this process until all the almond butter mixture is used and every muffin cup has a layer of filling. If you find that some cups are less filled than others, redistribute any extra almond butter mixture as needed to even them out.
8. Add another teaspoon of the remaining melted chocolate over the almond butter layer in each cup. Use the back of the spoon to spread the chocolate so it completely covers the almond butter, creating a smooth top. If you enjoy a sweet-and-salty combination, sprinkle a pinch of flaky sea salt over the top of each cup while the chocolate is still soft.
9. Once all the cups are topped and garnished, return the pan to the freezer and allow the chocolate to fully harden – this should take about 30 minutes.
10. After that, transfer the cups to the refrigerator to soften slightly for easier eating. If left in the freezer for too long, the cups may become very firm and hard to bite into straight away.
11. Your dark chocolate almond butter cups are ready to enjoy as soon as the top layer has set. Because of the coconut oil, they may soften in warmer temperatures, so it’s best to store them in an airtight container in the refrigerator to maintain their texture.
12. These almond butter cups will keep well in the fridge for up to 1 month. To keep them well for longer, you can freeze them for up to 3 months. Just note that when frozen, they will be quite hard, so give them a few minutes at room temperature before eating to avoid a toothache!