Dark Chocolate Almond Butter Cups

Dark Chocolate Almond Butter Cups |Gluten-free & Vegan | Queen of Quinoa

Are you a chocolate lover like me?

If you are, then you know what I mean when I say that chocolate has super powers. It’s one of those foods that soothes the soul. It can bring you back to life when you’re feeling down, bringing a smile to your face from its sweet richness. A taste that you turn to in times of good and bad. Chocolate is always by your side.

Chocolate is a little gift from the dessert gods.

Dark Chocolate Almond Butter Cups | Gluten-free & Vegan | Queen of Quinoa

So when I set out to make my own dairy-free, refined sugar-free version of With Style & Grace’s Chocolate Peanut Butter & Jelly Cups, I knew it all started with the chocolate. A dark, dark chocolate.

Like really dark. Like the unsweetened kind of dark.

But to me, chocolate isn’t really chocolate without a little sweetness. And when I’m thinking chocolate for dessert, I need that “sugary” pick me up.

This recipe is just that, but without the sugar. Only slightly sweet, but sugary enough that it qualifies as a dessert, this is a healthy spin on one of my childhood favorites. Packed with superfoods like coconut oil, almond butter and of course dark chocolate, I could eat these all day long and never feel an ounce of guilt.

Dark Chocolate Almond Butter Cups | Gluten-free & Vegan | Queen of Quinoa

5.0 from 1 reviews

Dark Chocolate Almond Butter Cups
prep time

cook time

total time


recipe type: Dessert
serves: 18 mini cups

  • 6 ounces unsweetened dark chocolate (or chocolate of your choice)*
  • 4 tablespoons honey
  • 3 tablespoons coconut oil
  • 1½ teaspoon stevia
  • ⅔ cup almond butter (or nut butter of your choice)
  • Coarse sea salt (optional, but worth it)

  1. Line a mini-muffin pan with mini cupcake liners, and place the almond butter in the refrigerator.
  2. Melt the chocolate over a double boiler, adding the coconut oil, honey and stevia once it has become a liquid. Adjust your sweeteners to taste.
  3. Spoon about 1 teaspoon of the melted chocolate into the cupcake liners, using the back of the spoon to push it up the sides of the liners slightly.
  4. Place muffin tin in the freezer for 20 minutes.
  5. Remove the tin from the freezer and scoop about ½ teaspoon of chilled almond butter into the bottom of each chocolate cup.
  6. Place back in the freezer for another 10 minutes.
  7. Once chilled, top each of the almond butter cups with the remaining chocolate and sprinkle with salt.
  8. Place the cupcake tin back in the freezer for 20 minutes.
  9. Store the almond butter cups in the freezer, removing 5 minutes prior to serving.
  10. Enjoy!

gluten-free | dairy-free | refined sugar-free | nut free | soy-free *If you choose to use semi-sweet or milk chocolate, do not add the sweeteners.


This post was shared on: Slightly Indulgent Tuesdays

About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Desserts, Egg-free, Gluten-free, Recipe Index, Vegetarian and tagged , , . Bookmark the permalink.

17 Responses to Dark Chocolate Almond Butter Cups

  1. Tonya says:

    I am not a huge fan of honey or stevia as a sweetner. Do you think maple syrup would work?

    • Hi Tonya,

      I think you could use maple syrup, yes. You could also use agave or brown rice syrup or if sugar doesn’t bother you, try coconut palm sugar. All would work well I think.


  2. These look really great! I’ve always been a big fan of anything peanut butter and chocolate related but it’s only recently since living in California that I’ve gotten into almond butter. Yum! I may have to give these a try :)

  3. Nancy says:

    wow, what an interesting recipe, I’ve never heard of this Dark Chocolate Almond Butter Cups but this recipe sounds like a left of spicy center winner. Thanks for this info!

  4. Smee says:

    Oh wow… I came across this blog quite by chance and these were the first thing I saw. I have all the ingredients at home (sort of; Xylitol dark chocolate will be used in place of unsweetened and the honey and Stevia), so it was definitely meant to be! I’m salivating now.

  5. Amanda says:

    These look amazing! Love the Sea Salt – you’re right, it’s so worth it!

  6. Angela says:

    I’m allergic to coconut – is there an oil you’d recommend as a substitution?

    • You could try another oil, but the thing about coconut oil is it solidifies so it helps the cups keep their shape. I can’t say for sure that another oil would work. Perhaps try a buttery spread?

    • Heather says:

      I realize this thread is from awhile ago, but I just came across your recipe (great recipe, beautiful photos!) and thought I’d mention – for anyone else who might see this and is allergic to coconut – you can simply use a bar of dark chocolate that’s not unsweetened, and skip the oil if need be.

  7. Smee says:

    I just made these – they’re so delicious. I’d run out of almond butter, so used tahini, which worked wonderfully. Thank you so much for the recipe! :)

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