Almond Butter Coconut Crunch Cups
Craving a sweet treat with a little crunch? These Almond Butter Coconut Crunch Cups are the perfect combination of rich dark chocolate, creamy almond butter, and shredded coconut with just a touch of sea salt. They’re a healthier homemade alternative to traditional peanut butter cups, and they make for a delicious snack or dessert!
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Why You’ll Love This Recipe
- Simple & Wholesome Ingredients – No artificial additives or preservatives.
- Naturally Sweetened – Made with a touch of honey or maple syrup.
- Easy to Make – Just melt, mix, and chill!
- Perfect for Gifting – A great homemade treat for Easter or special occasions.
Ingredients
- 1 cup chocolate chips (milk or dark chocolate)
- 1 1/2 teaspoon coconut oil (optional, for smoother melted chocolate)
- 1/2 cup almond butter
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Add water to bottom pot & boil
Melt chocolate & coconut oil in the top pot
Instructions
- Prepare the Filling: In a separate bowl, mix the almond butter, shredded coconut, honey (or maple syrup), vanilla extract, and a pinch of sea salt until well combined.
- Shape the Filling: Use a spoon to drop dollops of the almond butter filling onto wax or parchment paper or a silicone mat and place in the freezer for about 20 minutes. Then remove from freezer and roll into better ball shapes. (Cooling them allows you to shape them better.)
- Melt the Chocolate: and coconut oil in a double boiler. Or in a microwave-safe bowl, melt the chocolate with coconut oil in 20-second intervals, stirring between each until smooth. I prefer the double boiler method for smoother chocolate.
- Roll Filling in Chocolate: Drop and roll each almond butter ball in the melted chocolate and place onto wax or parchment paper or a silicone mat.
- (Another Option) Layer the Cups: Line a mini muffin tin with paper or silicone liners. Spoon a small amount of melted chocolate into the bottom of each liner.
- Add the Filling: Place a teaspoon of the almond butter coconut mixture on top of the chocolate layer.
- Top with More Chocolate: Cover the filling with another layer of melted chocolate, smoothing the tops.
- Add Sea Salt: When chocolate is still wet and warm, sprinkle sea salt on top.
- Chill Until Set: Place in the refrigerator for at least 30 minutes, or until the chocolate is firm.
- Enjoy! Peel away the liner and bite into the perfect balance of creamy, crunchy, and chocolatey goodness.
Storage Tips
- Store in an airtight container in the refrigerator for up to one week.
- For a firmer texture, keep them in the freezer and thaw for a few minutes before eating.
Variations & Additions
- Swap Almond Butter for Another Butter – Use your favorite nut butter for a different flavor!
- Extra Crunch – Add chopped almonds or cashews for more texture.
- Drizzle with White Chocolate – For a fun decorative touch.
These Almond Butter Coconut Crunch Cups are a delicious way to satisfy your sweet tooth without the guilt. Try making a batch today and let me know what you think!
More Healthier Chocolate Treats
Almond Butter Coconut Crunch Cups
Craving a sweet treat with a little crunch? These Almond Butter Coconut Crunch Cups are the perfect combination of rich dark chocolate, creamy almond butter, and shredded coconut with just a touch of sea salt. They’re a healthier homemade alternative to traditional peanut butter cups, and they make for a delicious snack or dessert!
Ingredients
- 1 cup chocolate chips milk or dark chocolate
- 1 1/2 teaspoon coconut oil optional, for smoother melted chocolate
- 1/2 cup almond butter
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Prepare the Filling: In a separate bowl, mix the almond butter, shredded coconut, honey (or maple syrup), vanilla extract, and a pinch of sea salt until well combined.
- Shape the Filling: Use a spoon to drop dollops of the almond butter filling onto wax or parchment paper or a silicone mat and place in the freezer for about 20 minutes. Then remove from freezer and roll into better ball shapes. (Cooling them allows you to shape them better.)
- Melt the Chocolate: and coconut oil in a double boiler. Or in a microwave-safe bowl, melt the chocolate with coconut oil in 20-second intervals, stirring between each until smooth. I prefer the double boiler method for smoother chocolate.
- Roll Filling in Chocolate: Drop and roll each almond butter ball in the melted chocolate and place onto wax or parchment paper or a silicone mat.
- (Another Option) Layer the Cups: Line a mini muffin tin with paper or silicone liners. Spoon a small amount of melted chocolate into the bottom of each liner.
- Add the Filling: Place a teaspoon of the almond butter coconut mixture on top of the chocolate layer.
- Top with More Chocolate: Cover the filling with another layer of melted chocolate, smoothing the tops.
- Add Sea Salt: When chocolate is still wet and warm, sprinkle sea salt on top.
- Chill Until Set: Place in the refrigerator for at least 30 minutes, or until the chocolate is firm.
- Enjoy! Peel away the liner and bite into the perfect balance of creamy, crunchy, and chocolatey goodness.
