Crispy Chocolate Almond Butter Cups Recipe

Introduction

These Crispy Chocolate Almond Butter Cups are a delightful treat combining creamy almond butter, crunchy brown rice cereal, and rich dark chocolate. Perfect for a quick snack or a sweet indulgence that’s both satisfying and easy to make at home.

Ingredients

• ¾ cup almond butter, smooth or crunchy
• 2 tablespoons maple syrup
• 2 tablespoons coconut butter
• ¼ cup coconut oil
• ¾ cup crispy brown rice cereal, plus more to garnish
• ½ cup (3 oz.) dark chocolate

Instructions

1. Step 1: Line a muffin tin with 12 muffin liners and set aside.
2. Step 2: In a microwave-safe bowl or small saucepan, combine the almond butter, maple syrup, coconut butter, and coconut oil. Heat in 30-second increments in the microwave, stirring between each, until fully melted and smooth. If using a saucepan, warm over medium-low heat, stirring frequently until smooth.
3. Step 3: Stir in the crispy brown rice cereal until evenly coated. Divide the mixture evenly among the 12 muffin liners, filling each about one-third full.
4. Step 4: Refrigerate or freeze the cups for 10-30 minutes until firm. The freezer works faster if you’re short on time.
5. Step 5: Melt the dark chocolate in the microwave in 30-second increments or over low heat on the stove, stirring until smooth.
6. Step 6: Spoon melted chocolate over each almond butter cup and sprinkle extra brown rice cereal on top. For extra flavor, add a pinch of flaky sea salt if desired.
7. Step 7: Return the cups to the fridge or freezer to set completely.
8. Step 8: Store the cups in the refrigerator or freezer. They will soften and melt if left at room temperature. Enjoy!

Tips & Variations

• Substitute dark chocolate with milk or white chocolate for a different flavor profile.
• Use crunchy almond butter for added texture.
• Add a sprinkle of chopped nuts or shredded coconut on top for extra crunch.
• If coconut butter is unavailable, use additional coconut oil but expect a slightly different texture.
• For a sweeter treat, drizzle a little more maple syrup on the almond butter mixture before adding the cereal.

Storage

Store the almond butter cups in an airtight container in the refrigerator for up to one week or in the freezer for up to one month. Allow frozen cups to thaw in the fridge before serving. Avoid leaving them at room temperature for long, as they will soften and lose their crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peanut butter instead of almond butter?

Yes, peanut butter works well as a substitute and will give the cups a classic peanut butter and chocolate flavor.

How do I prevent the chocolate from melting too quickly?

Keep the cups refrigerated or frozen until ready to serve. Chocolate will soften quickly at room temperature, especially on warm days.

Crispy Chocolate Almond Butter Cups Recipe

Print Recipe

★★★★★

4.4 from 112 reviews

These Crispy Chocolate Almond Butter Cups are a delicious and crunchy treat combining smooth almond butter, maple syrup, and crispy brown rice cereal, all coated in rich dark chocolate. Perfect as a satisfying snack or dessert, they have a wonderful balance of nutty, sweet, and chocolate flavors, with an easy no-bake preparation.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 almond butter cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Almond Butter Mixture

• 3/4 cup almond butter (smooth or crunchy)
• 2 tablespoons maple syrup
• 2 tablespoons coconut butter
• 1/4 cup coconut oil
• 3/4 cup crispy brown rice cereal, plus more for garnish

Chocolate Coating

• 1/2 cup (3 oz) dark chocolate
• Optional: flaky sea salt for garnish

Instructions

1. Prepare Muffin Tin: Line a muffin tin with 12 muffin liners and set aside to prepare the filling.
2. Melt Ingredients: In a microwave-safe bowl or small saucepan, combine the almond butter, maple syrup, coconut butter, and coconut oil. Heat in 30-second increments in the microwave, stirring between each, or heat over medium-low on the stove while stirring frequently until the mixture is completely melted and smooth.
3. Add Cereal: Stir in the crispy brown rice cereal until evenly coated with the almond butter mixture.
4. Fill Liners: Divide the mixture evenly between the 12 muffin liners, filling each about one-third full.
5. Chill to Set: Place the muffin tin in the refrigerator or freezer for 10 to 30 minutes to allow the cups to firm up. The freezer speeds up the process if you want to be quicker.
6. Melt Chocolate: Melt the dark chocolate in the microwave using 30-second increments or on the stove over low heat until smooth.
7. Coat Cups: Once the almond butter cups have firmed, spoon melted chocolate over each one. Garnish with extra brown rice cereal and a sprinkle of flaky sea salt if desired.
8. Final Chill: Return the coated cups to the refrigerator or freezer until the chocolate is completely set and firm.
9. Storage: Store the almond butter cups in the fridge or freezer. They will soften and melt at room temperature, so keep them chilled until ready to enjoy.

Notes

• Use smooth or crunchy almond butter based on your texture preference.
• If you’re in a hurry, use the freezer to firm the cups faster.
• Flaky sea salt adds a nice contrast to the sweetness but is optional.
• Store in airtight container in the refrigerator for up to 2 weeks or freezer up to 2 months.
• These are best served chilled to maintain their crisp texture.

Keywords: almond butter cups, chocolate almond cups, no bake dessert, crispy almond butter treats, dark chocolate cups, healthy chocolate snacks, homemade almond butter cups