Maple Almond Butter Cups with Homemade Chocolate {Paleo & Vegan}

Rich and decadent tasting but healthy, these Mini Maple Almond Butter Cups are made with an easy homemade coconut oil chocolate and sweetened with pure maple syrup!  They’re Vegan, Paleo, gluten free and dairy free.

Hello Saturday morning, fancy to see you here!  I hope you’re in jammies eating homemade gluten free pancakes and looking at Facebook.  But really – I just had to interrupt your weekend for this.  And by “this”, I mean a recipe you will definitely want in your life ASAP.

Though it took me 3 tries to get the homemade chocolate part of this recipe, it was well worth it for the end result – creamy dreamy mini Maple Almond Butter Cups that will blow your mind.  You won’t want to stop making these if you do it once!

And I should know, because this was the third batch for me.  Third time was the charm with these yummy Paleo and Vegan candies, and by charm, I mean the time that I figured out how to once and for all get this chocolate to blend properly.

It’s not like I try to emulsify my homemade mayo by hand, right?  Hell no, that job is for my most beloved kitchen item, the one and only Mr. Immersion Blender.  He handles the fancy jobs in one minute flat and makes it look easy.  Problem solved, maple almond butter cups perfected!

So, basically once I nailed it down, the recipe only took minutes to make.  Mix together the filling, mix the chocolate with the blender, spoon into mini muffin liners, and freeze.  Honestly, both the chocolate and the filling would be good on their own alone (Adam ate the maple almond butter mixture alone from the freezer) but together they are even better in my opinion.

Since I used coconut oil, these cups do need about an hour in the freezer to harden to the right consistency and you can store them after that in the refrigerator or freezer.  Since they’re kid and husband friendly do not plan on them lasting long!

So to conclude, it’s Saturday and I brought you chocolate so really what is your excuse not to make these?  No pressure or anything, just saying 🙂  The rest of my day will be spent freaking out that I’m leaving for Boston in one week!  But more about that on Monday, let’s do the recipe!

Maple Almond Butter Cups with Homemade Chocolate {Paleo & Vegan}

Maple Almond Butter Cups with Homemade Chocolate {Paleo & Vegan}

Mini Maple Almond Butter Chocolate Cups made with homemade coconut oil chocolate whipped up in under a minute with an immersion blender! Store these yummy treats in the freezer for the best consistency. Gluten free, dairy free, Paleo, Vegan.

Author: Michele

Prep Time: 10 minutes

Total Time: 10 minutes

Course: Dessert

Cuisine: Paleo &amp, Vegan

Servings: 12 mini cups

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Ingredients

For the Maple Almond Butter Filling

• 1/3 cup creamy raw almond butter
• 1 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1 tbsp creamy full fat canned coconut milk

For the Chocolate

• 1/2 cup unsweetened cocoa powder or raw cacao powder
• 1/3 cup plus 2 tbsp coconut oil refined if you want to avoid coconut flavor, melted & cooled*
• 1/2 tsp pure vanilla extract
• 3 tbsp pure maple syrup or to taste for more or less sweetness

Instructions

1. First, line a mini muffin tin with mini liners and then make the maple almond filling:
2. In a bowl, stir or blend together the ingredients until a nice smooth consistency forms and set aside.
3. To make the chocolate, get a tall container (such asthis one and add all the ingredients for the chocolate. Put the immersion blender in the container, then turn it on high and blend 30 seconds, raising and lowering slowly to blend completely. When done, a smooth thick chocolate mixture should form.**
4. To avoid the coconut oil separating, immediately spoon a little of the chocolate mixture into each mini liner (I made 12) then a small spoonful of the almond butter mixture, followed by the chocolate mixture again to top each cup, smoothed over the top of the almond butter.
5. Cover loosely with plastic wrap and place in the freezer until firm, then enjoy! Store cups in the freezer or refrigerator to keep solid.

Recipe Notes

*Measure the coconut oil as a liquid - you can melt either in the microwave or stovetop. Coconut oil melts on its own above 70-75F

**You can also whisk the chocolate ingredients together without the immersion blender, but keep in mind you'll have to move really fast or the mixture will begin to separate!

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See you all Monday morning for the usual!