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Chocolate Almond Butter Cups with Raspberry

by Capri Lilly

Chocolate Almond Butter Cups with Raspberry are a sweet and salty treat made with dark chocolate, smooth almond butter, and raspberry chia jam. In less than 30 minutes, you can make a healthier, gluten-free version of Reese’s peanut butter cups with just four ingredients!

If you want more to satisfy your chocolate cravings, then you have to try our Homemade Chocolate Bark or Homemade Ice Cream Snickers Bars next!

stack of dark chocolate almond butter cups with raspberry with the almond cup on the top showing the inside filling of raspberry jam and almond butter
stack of dark chocolate almond butter cups with raspberry with the almond cup on the top showing the inside filling of raspberry jam and almond butter

These Homemade Almond Butter Cups are a bite-sized chocolate treat filled with creamy almond butter and a dollop of naturally sweetened raspberry jam. Raspberry and chocolate are a match made in heaven and these almond butter cups are truly divine! After that first bite, it will be hard for you to stop yourself from gobbling them up. You are just a few quick, simple steps from experiencing almond butter cup bliss!

You’ll love these Raspberry Dark Chocolate Almond Butter Cups because they are:

  • A No-Bake Dessert – Made with simple ingredients, this homemade candy is a breeze; no oven required!
  • An Easy Healthy Treat – Get the nutty, chocolatey flavor you love in this low-carb, protein-packed, gluten-free dessert that’s the perfect dessert, midday treat, or post-workout snack.
  • Versatile – There are so many ways to customize these to your liking; from the variety of chocolate to the type of nut butter. The only limit is your creativity!

Common Questions:

Is almond butter healthier than peanut butter?

Yes! Almond butter is healthier than peanut butter because it is richer in vitamins, minerals, and fiber. Peanut butter has more than twice the amount of saturated fat as one serving of almond butter. So it makes sense to use almond butter in these chocolate almond butter cups.

Is almond butter and spread the same?

No. Almond butter and spread are not the same. Almond butter is made primarily of ground almonds. Whereas almond spread or almond paste includes other ingredients, like sugar.

ingredients shown are almond butter in a bowl raspberry chia jam in a mason jar chocolate chips in a bowl coconut oil in a small ramekin and sea salt flakes in a small ramekin

Ingredients You’ll Need:

  • Chocolate chips: You can use whichever variety of chocolate you prefer but I suggest the Hu brand, a dairy-free, vegan, and paleo-friendly organic cacao. I prefer dark chocolate chips because they are so rich and complement the deep tart flavor of the raspberries.
  • Almond butter: Whether you are making homemade almond butter or store-bought, use one with minimal ingredients. It’s less likely to contain additives.
  • Raspberry jam: You can use whatever raspberry jam you’d like but I recommend trying my 10-Minute Raspberry Chia Jam. It’s tangy, zesty, naturally sweetened, and super easy to make!
  • Coconut oil: This helps soften and shape the chocolate. Without coconut oil, almond butter chocolate cups may be too hard when you bite into them.
  • Sea salt flakes: This ingredient is totally optional but the perfect finishing touch for almond butter cups. Sprinkle a pinch of salt over the chocolate for a nice salty crunch.

How to Make Almond Butter Cups

  1. Line a muffin tin with 12 paper liners.
  2. Place 1/2 cup of almond butter in the freezer for 5-10 minutes.
  3. If you are using a chocolate bar, chop the chocolate into small pieces. Place the chocolate in a microwave-safe bowl and heat for 30 seconds. Remove the chocolate from the microwave and stir the chocolate. Heat the chocolate again in 15-second intervals, making sure to stir the chocolate each time until it is fully melted. Lastly, stir in the coconut oil.
  4. Fill each muffin tin with 1 tablespoon (or slightly less) of melted chocolate. Once they’re all full, gently tap the muffin tin to flatten the chocolate and remove air bubbles. Then chill in the fridge for 5 minutes.
  5. Add a dollop of almond butter (approximately 2 teaspoons) into the middle of each muffin cup. Try to keep the almond butter in the middle and not too close to the edge. Add a dollop of raspberry jam (about 1 tsp), on top of the almond butter.
  6. Add about 1 1/2 tablespoons of melted chocolate on top of the almond butter, then very gently tap the muffin tin to flatten the almond butter cups. Sprinkle flakey sea salt on top of each cup.
  7. Chill in the freezer for 10 minutes, or until completely firm.
stack of dark chocolate almond butter cups with a plate of chocolate almond butter cups placed in the background

Variations + Subsitutions

  • Chocolate: Use semi-sweet, dark chocolate, or milk chocolate depending on your taste buds.
  • Nut butter: If you don’t like almond butter, feel free to use any other nut butter including peanut butter, cashew butter, sunflower seed butter, or even hazelnut butter.
  • Added flavor: For added sweetness, include a little maple syrup or honey. You can even stir in a tsp or two of vanilla extract to the melted chocolate for an enhanced flavor.
  • Mini Almond Butter Cups: Want to make smaller treats? Just use mini muffin liners and a mini muffin pan.

How to Store Almond Butter Cups

Once you have made a batch of almond butter cups, store them in the fridge or freezer in an airtight container. They last up to 2 months when frozen. Otherwise, enjoy them within two weeks! Keep in mind, that the butter cups will soften when kept at room temperature. It is best to store them in the fridge or freezer.

stack of dark chocolate almond butter cups with raspberry with the almond cup on the top showing the inside filling of raspberry jam and almond butter

I hope you enjoy this Raspberry Almond Butter Cups Recipe! 

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram and Pinterest! I love seeing my recipes come to life in your kitchen.

More Delicious No-Bake Dessert Recipes! (Vegan + Gluten-Free)

stack of dark chocolate almond butter cups with raspberry with the almond cup on the top showing the inside filling of raspberry jam and almond butter

Chocolate Almond Butter Cups With Raspberry

Chocolate Almond Butter Cups with Raspberry are a sweet and salty treat made with creamy chocolate, smooth almond butter, and raspberry jam. In less than 30 minutes, you can make a healthier, gluten-free version of Reese's peanut butter cups with just four ingredients!
5 from 44 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: Gluten-Free, Gluten-Free Dessert
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 12 almond butter cups
Calories: 222kcal
Author: Capri Lilly

Ingredients

  • 14 oz Chocolate chips
  • ½ cup Almond butter
  • cup Raspberry jam
  • 2 tbsp Coconut oil
  • 1 tsp Sea Salt, optional

Instructions

  • Line a muffin tin with 12 paper liners.
  • Place 1/2 cup of almond butter in the freezer for 5-10 minutes.
  • If you are using a chocolate bar, chop the chocolate into small pieces. Place the chocolate in a microwave-safe bowl and heat for 30 seconds. Remove the chocolate from the microwave and stir the chocolate. Heat the chocolate again in 15-second intervals, making sure to stir the chocolate each time until it is fully melted. Lastly, stir in the coconut oil.
  • Fill each muffin tin with 1 tablespoon of melted chocolate. Once they're all full, gently tap the muffin tin to flatten the chocolate and remove air bubbles. Then chill in the fridge for 5 minutes.
  • Add a dollop of almond butter (approximately 2 teaspoons) into the middle of each muffin cup. try to keep the almond butter in the middle and not too close to the edge.
  • Add a dollop of raspberry jam (about 1 tsp), on top of the almond butter.
  • Add about 1 1/2 tablespoons of melted chocolate on top of the almond butter and jam, then very gently tap the muffin tin to flatten the almond butter cups. Sprinkle flakey sea salt on top of each cup.
  • Chill in the freezer for 10 minutes, or until completely firm.

Notes

Variations + Subsitutions

  • Chocolate: Use semi-sweet, dark chocolate, or milk chocolate depending on your taste buds.
  • Nut butter: If you don’t like almond butter, feel free to use any other nut butter including peanut butter, cashew butter, sunflower seed butter, or even hazelnut butter.
  • Added flavor: For added sweetness, include a little maple syrup or honey. You can even stir in a tsp or two of vanilla extract to the melted chocolate for an enhanced flavor.
  • Mini Almond Butter Cups: Want to make smaller treats? Just use mini muffin liners and a mini muffin pan.

Nutrition

Serving: 1almond butter cup | Calories: 222kcal | Carbohydrates: 23.5g | Protein: 2.4g | Fat: 15.9g | Saturated Fat: 9.7g | Sodium: 160mg | Potassium: 192mg | Fiber: 4.5g | Sugar: 17.3g | Calcium: 20mg | Iron: 2mg

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