Crispy Chocolate Almond Butter Cups Recipe

Introduction

If you love the classic peanut butter cup, these Crispy Chocolate Almond Butter Cups are a delightful twist. Made with creamy almond butter and crispy brown rice cereal, they offer a perfect balance of rich, nutty flavor and satisfying crunch. These homemade treats are great for a sweet snack or a healthier dessert option.

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, or gently warm over medium-low heat on the stove, stirring frequently, until everything is melted and smooth.
3. Step 3: Stir the crispy brown rice cereal into the smooth mixture until well combined.
4. Step 4: Divide the mixture evenly between the 12 liners, filling each about one-third full.
5. Step 5: Place the muffin tin in the refrigerator or freezer to firm up for 10 to 30 minutes. Use the freezer for faster results.
6. Step 6: Melt the dark chocolate in the microwave in 30-second intervals or over a double boiler until smooth.
7. Step 7: Spoon the melted chocolate over each almond butter cup and garnish with extra crispy brown rice cereal and a sprinkle of flaky sea salt if desired.
8. Step 8: Return the cups to the fridge or freezer to firm up completely before serving.

Tips & Variations

• Use crunchy almond butter for added texture or smooth for a creamier filling.
• Add a pinch of cinnamon or vanilla extract to the almond butter mixture for extra flavor.
• Substitute dark chocolate with dairy-free or vegan chocolate to keep the cups dairy-free.
• Try adding chopped nuts or dried fruit to the mixture for a fun variation.

Storage

Store these almond butter cups in an airtight container in the refrigerator or freezer. They will keep well for up to two weeks in the fridge and up to a month in the freezer. Because they soften at room temperature, it’s best to keep them chilled until ready to enjoy. Let them soften slightly at room temperature for a few minutes before eating for the best 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 can be used as a substitute if you prefer its flavor. Just make sure to use a creamy or crunchy variety based on your texture preference.

What if I don’t have coconut butter?

If you don’t have coconut butter, you can replace it with an equal amount of extra coconut oil or another nut butter to maintain the smoothness and richness of the filling.

Crispy Chocolate Almond Butter Cups Recipe

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These Crispy Chocolate Almond Butter Cups combine rich almond butter with crispy brown rice cereal, all enveloped in smooth dark chocolate. Perfect for a satisfyingly crunchy, yet creamy treat that’s easy to make and naturally sweetened with maple syrup.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 12 almond butter cups 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Base Mixture

• 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

Chocolate Topping

• ½ 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 be filled later.
2. Melt Ingredients: In a microwave-safe bowl or saucepan, combine almond butter, maple syrup, coconut butter, and coconut oil. Heat in 30-second increments in the microwave, stirring between each, until melted and smooth; or heat on medium-low on the stove, stirring frequently until fully melted and smooth.
3. Mix with Cereal: Stir the crispy brown rice cereal into the smooth almond butter mixture until evenly combined.
4. Fill Liners: Divide the mixture evenly between the 12 muffin liners, filling about one-third of the way full in each.
5. Chill to Set: Refrigerate or freeze the cups for 10-30 minutes until firm. Freezing speeds up the process if you’re in a hurry.
6. Melt Chocolate: Melt the dark chocolate in 30-second microwave increments or over a double boiler on the stove, stirring until smooth.
7. Top Cups: Spoon or pour the melted chocolate over each almond butter cup. Garnish with additional brown rice cereal and a sprinkle of flaky sea salt, if desired.
8. Final Chill: Return the cups to the fridge or freezer to harden the chocolate completely.
9. Storage and Serving: Keep the cups stored in the refrigerator or freezer as they will soften and melt at room temperature. Enjoy chilled for the best texture!

Notes

• Use crunchy or smooth almond butter based on preference.
• Maple syrup adds natural sweetness; honey can be used as an alternative.
• Replacing coconut butter with additional coconut oil is possible but may slightly change texture.
• Dark chocolate with at least 60% cocoa content works best for balancing sweetness.
• The dessert is best kept refrigerated or frozen to maintain crispiness and structure.
• Gluten-free option as the cereal is typically rice-based and safe, but verify packaging if sensitive.
• Freezing cuts down the chilling time significantly.
• The flaky sea salt garnish enhances the chocolate flavor but can be omitted.

Keywords: almond butter cups, no bake dessert, gluten free dessert, dark chocolate treat, crispy chocolate cups, healthy snacks, clean eating dessert