Easy No-Bake Almond Butter Cups
These almond butter cups combine nutty almond butter, maple syrup, and coconut oil into a creamy treat that firms up in the refrigerator. They’re sweet and rich, with an optional chocolate drizzle that adds a little contrast to the smooth almond base. Enjoy them straight from the fridge, when they hold their shape best.
Equipment
- 18-count mini muffin tin or 6-count standard muffin tin
- Muffin liners
- Mixing bowl
- Measuring cup
- Spoon or rubber spatula
- Microwave-safe bowl or double boiler, optional
Ingredients
- ½ cup almond butter
- ½ cup coconut oil
- ½ cup maple syrup
- ½ cup chocolate chips optional
Instructions
- Line an 18-count mini muffin tin or a 6-count standard muffin tin with liners.
- Mix the almond butter, coconut oil, and maple syrup until smooth.
- Divide evenly among the liners.
- Refrigerate or freeze until firm.
- If using chocolate, melt the chips and drizzle over the firm cups.
- Refrigerate again until the chocolate has completely set.
Notes
Storage: Keep refrigerated in an airtight container for up to 2 weeks, or freeze for up to 6 months, following the supplied recipe.
Timing : The listed five-minute preparation time does not include chilling or setting the optional chocolate topping.