Chocolate Almond Butter Crunch Cups (Printable Version)
Rich dark chocolate shells filled with creamy almond butter and crunchy roasted almonds for an irresistible bite-sized dessert.
# What You'll Need:
→ Chocolate Layer
01 - 7 oz dark chocolate (at least 60% cocoa), chopped
02 - 1 tbsp coconut oil
→ Almond Butter Filling
03 - 1/2 cup creamy almond butter
04 - 2 tbsp maple syrup
05 - 1/4 cup roasted almonds, finely chopped
06 - 1/2 tsp vanilla extract
07 - Pinch of sea salt
→ Crunch Layer
08 - 1/2 cup crispy rice cereal
→ Optional Topping
09 - Flaky sea salt, for garnish
# How To Make:
01 - Line a 12-cup mini muffin tin with paper liners and set aside.
02 - Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, stirring until smooth and fully combined.
03 - Spoon about 1 teaspoon of melted chocolate into the bottom of each muffin liner. Tilt or tap the tin gently to spread the chocolate evenly. Place in the freezer for 10 minutes to set.
04 - In a small bowl, mix almond butter, maple syrup, chopped roasted almonds, vanilla extract, and sea salt until well combined. Fold in the crispy rice cereal until evenly distributed.
05 - Remove the muffin tin from the freezer. Place about 1 tablespoon of the almond butter mixture onto the set chocolate layer in each cup, gently pressing to flatten and create an even surface.
06 - Cover each cup with the remaining melted chocolate, ensuring the almond butter layer is completely sealed and no filling is visible.
07 - Sprinkle a pinch of flaky sea salt on top of each cup while the chocolate is still soft, if desired.
08 - Return the muffin tin to the freezer for at least 20 minutes, or until the chocolate is fully set and firm to the touch.
# Expert Advice:
01 -
- The contrast between smooth dark chocolate and crispy rice cereal creates an irresistible texture that keeps everyone reaching for more
- These store beautifully in the freezer so you can always have homemade treats ready for last minute cravings or guests
02 -
- Working quickly when assembling is essential because the chocolate starts setting the moment it touches the cold base layer
- The freezer time is nonnegotiable—rushing this step results in messy cups that do not hold their shape when you bite into them
03 -
- Room temperature almond butter mixes much more smoothly with the maple syrup than cold straight from the fridge
- Chop your roasted almonds finely so they distribute evenly throughout the filling instead of creating large crunchy pockets