Some days you just want chocolate. And some days you want that chocolate to have a sweet, creamy filling. Some days? I meant most days. Alright, every day. Well don’t worry, I got you today.
Hellooooo toasted almond + coconut butter cups!
It’s only the start of September, but I’ve already seen Halloween candy starting to make its appearance in the local groceries stores.
I’m kinda not mad about that though… Halloween candy brings back such happy childhood memories! After trick-or-treating my sister and I would end up with a huge haul of candy and, even though we loved that stuff, about half of it would get left over and still be sitting in the cupboard by the time Halloween came around the next year.
The peanut butter cups never really made it to the 1 year mark though. Those were coveted and definitely consumed ASAP. There’s just something so right about a chocolate cup + delicious filling.
These toasted almond + coconut butter cups are kind of a grown-up Halloween candy. They don’t have any peanut butter in them (although I’m now thinking a recipe for that needs to happen soon…) but instead have two other nut butters that meld perfectly together into one tasty, sweet filling.
If you’ve never tried coconut butter, you need to start NOW. Coconut butter and almond butter are the stars for these chocolate cups, and they get a little help from their fabulous co-star toasted almonds. Toasted almonds are one of my recent favorite ingredients. Raw sliced almonds are like meh, but toasted sliced almonds are like WHOA I LOVE YOU. They add such a lovely flavor to these chocolate cups (and anything!) and a fun little crunch to the soft, creamy filling.
A small amount of toasted almonds is needed for this recipe (only 1/4 cup) but I usually toast more than that and save the leftovers in an airtight container to use in future recipes.
The So Much Yum in-laws and especially Mr. So Much Yum (I think he ate 4 during the taste test…) loved these chocolate-filled cups, and I know you will too!
- ¼ cup slivered almonds, toasted (see directions below)
- 1½ cups vegan chocolate chips
- 1 tsp coconut oil
- 2 Tbsp coconut butter
- 2 Tbsp almond butter
- 2 Tbsp agave, divided
- To toast the slivered almonds, preheat oven to 350°F. Evenly spread almonds on a baking sheet and toast for 8-10 minutes until lightly browned and fragrant. Let cool completely.
- Line a 12-count muffin pan with paper cupcake liners. Set aside.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil. Heat in 30-second increments, stirring in between each, until completely melted. Be careful not to scorch the chocolate.
- Working quickly, spoon about 1 teaspoon of the melted chocolate mixture into each cupcake liner. Carefully swirl each liner to coat the entire bottom and a little up the sides (see photo above). Place in refrigerator to set for 10 minutes.
- Meanwhile, prepare the filling. Combine the coconut butter and 1 Tablespoon agave and stir until smooth. Do the same with the almond butter and remaining 1 Tablespoon agave.
- Spoon about ½ teaspoon of each filling into the chocolate cups. Add a small sprinkle of toasted almonds and press down slightly to flatten the fillings.
- Spoon on the remaining melted chocolate (you may need to reheat it for a few seconds to make it liquidy again) on top of the fillings. Don't worry if some of the fillings aren't completely covered and poke out a little bit. If you do want them completely covered, you can always melt additional handful chocolate chips + coconut oil.
- Return finished chocolate cups to refrigerator for 10-15 minutes or until the chocolate has hardened, then enjoy!
- Store leftover chocolate cups in the fridge to prevent the chocolate from melting.