Marry the two best flavors on the planet: almond butter and chocolate. Keto friendly and sugar-free, these almond butter cups have all the awesome of energy and flavor!
If you’re feeling adventurous and want your taste buds to experience a range of flavors, Warrior Blend also comes in warrior blend organic chocolate, warrior blend organic mocha, warrior blend organic berry, and warrior blend organic unflavored (for those who want to enjoy the almond butter flavor uninhibited; don’t worry, I get you).
If you’re looking to try the keto diet but want to keep your vegan on strong, we have some great recipes to help. Recipes like this one. Almond butter cups have everything you need for a vegan keto snack: Healthy fats, protein, and low carbs. You’re welcome! If you’re not looking for a keto diet, but are instead looking for a fantastic snack that is healthy, you’re still welcome!
Ingredients
For the Chocolate Shell
- 1 cup sugar-free dark chocolate (70% or higher cocoa content), chopped
- 1 tablespoon coconut oil
For the Almond Butter Filling
- ½ cup almond butter (unsweetened, no added oils)
- 1 tablespoon coconut flour
- 1 scoop Warrior Blend Chocolate Peanut Butter flavor
- 1 tablespoon powdered erythritol (or your preferred keto-friendly sweetener)
- ½ teaspoon vanilla extract
Instructions
Prepare Muffin Tin: Line a mini muffin tin with mini muffin liners. This recipe makes about 12 almond butter cups.
Melt Chocolate: Using a double boiler, melt the sugar-free dark chocolate and coconut oil together until smooth.
Coat Muffin Liners: Spoon a small amount of the melted chocolate mixture (about 1 teaspoon) into each muffin liner, ensuring the bottom is evenly coated. Use the back of the spoon to gently spread the chocolate up the sides of the liner, creating a cup shape. Place the muffin tin in the freezer to set for about 10-15 minutes.
Prepare Almond Butter Filling: In a bowl, combine the almond butter, coconut flour, Warrior Blend, powdered erythritol, and vanilla extract. Mix until well combined. The mixture should be thick and slightly crumbly.
Fill the Cups: Remove the muffin tin from the freezer. Divide the almond butter mixture equally among the chocolate-coated muffin liners. Press down gently to pack the almond butter filling.
Top with Chocolate: Spoon the remaining melted chocolate over the almond butter filling in each cup, ensuring the filling is completely covered. Use the back of the spoon to smooth out the chocolate.
Chill and Set: Place the muffin tin back in the freezer for another 15-20 minutes or until the almond butter cups are fully set.
Enjoy: Once set, remove the almond butter cups from the muffin tin and peel off the liners. Store the almond butter cups in an airtight container in the refrigerator or freezer. Allow them to thaw slightly before enjoying.
