Dark chocolate almond cups are amazing. We all want and love those peanut butter cups we grew up on. I’ve made them for years but now I have a slightly “grown up” version that I make more often. I’ll use dark chocolate (instead of milk chocolate) and I like to try different nut butters. Right now, almond butter is my go-to flavor but cashew and the good old standby, peanut butter, still works. The other thing I’ve been doing is using crunchy butters. I really like the little bits of nuts in this candy…it gives it extra texture. But that is a personal preference. So, if you like creamy, go for it.
As with most of my recipes, feel free to substitute your chocolate preference (milk, semi-sweet, bittersweet or dark) and your nut flavor and texture. They all work great. A couple of tips: if you can find them, use a sturdier paper cup. The really cheap ones don’t always hold their shape real well. Using silicone cupcake liners is a great option. You can also use a sturdier foil cup or thicker paper cup for these.
One last note on chocolate nut cups, it you really want to switch it up and make it lighter and dare I say, even healthier, check out my Dark Chocolate & Pomegranate Cups. In that recipe, I omit the nut butter and substitute pomegranate seeds. It is a fresh and delicious take on the traditional candy cup.
Looking for other delicious candy recipes? Try one or more of these:
Dark Chocolate Almond Cups
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 24 Oz. Dark chocolate, chopped
- 2 Tbsp. Coconut Oil
- 1 1/2 Cups Almond or Peanut butter (creamy or chunky)
- 1 Cup Powdered sugar
- 6 Tbsp. Room temperature salted butter
- 1 Tsp. Pure Vanilla extract
- Flakey Maldon Salt to top
Instructions
- Line a baking sheet with paper cupcake liners.
- Melt the chocolate and coconut oil in a bowl in the microwave in 30-second intervals until melted. (A couple of minutes total) Drop one tablespoon of melted chocolate into each liner then use the back of a spoon or a small paint brush to brush the chocolate 1/2 way up the sides of the liner. Place in the refrigerator until the chocolate firms up (about 10 minutes).
- Using a hand mixer, beat together the nut butter, sugar, butter, and vanilla until smooth and creamy (if using creamy style nut butter) or until thoroughly incorporated if using chunky.
- Put one tablespoon of peanut or almond butter into each chocolate cup. Chill another 10 minutes. Remove from the refrigerator and spoon over more melted chocolate to completely cover the nut butter and create a cup. Sprinkle with flaky Maldon salt.
- Chill until set. (1/2 hour is fine) Then dig in!
