The best recipe for Almond Apple Butter Cups

almond apple butter cups vegan gluten free best recipe

Remember that crock pot apple butter recipe from a few weeks ago? I blended it with almond butter to make these mega Almond Apple Butter Cups!

Apple butter, almond butter and dark chocolate make a heavenly combination! Think of it as a seasonal switch from your standard almond butter cup! This recipe makes a little more filling than needed, but it makes an amazing breakfast! Spread the apple almond butter on toast with a dash of cinnamon…delicious!

Swap Suggestions:

Use sunbutter, peanut butter or cashew butter in place of almond butter

Use pumpkin butter in place of apple butter for a pumpkin spice version

Add a dollop of vegan date salted caramel sauce

Almond Apple Butter Cups

The best recipe for Almond Apple Butter Cups

Course Breakfast, Dessert, Kid food, Snack, Treats

Cuisine American, Gluten Free, Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 169kcal

Cost $

Ingredients

½ cup almond butter
½ cup apple butter homemade or store-bought
1 bag vegan dark chocolate chips
pinch sea salt

How many Ounces Are in a Cup?

How many Grams are in a Cup?

Instructions

Place 6 paper liners in a muffin tin and set aside.
In a small bowl whisk together almond butter and apple butter.
Melt chocolate in a double boiler. Spoon a small amount of melted chocolate into the bottom of each liner, 1/4 inch thick. Give the muffin tin a gentle shake to flatten out chocolate. Place into freezer for 10 minutes or until hardened.
Remove from freezer and scoop a generous tablespoon of the apple almond butter and drop into the middle of each cup. Cover with remaining chocolate. Add a small pinch of sea salt to each.
Place back until freezer or refrigerator until chocolate has set.
Store in the refrigerator.
You will have excess of the almond apple butter, use on toast the next day 🙂

Cristina C. RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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