Chocolate and coffee lovers, brace yourselves. These espresso almond butter cups are here to ruin every store-bought version you’ve ever loved. Creamy almond butter meets bold espresso, all wrapped in rich dark chocolate. They’re indulgent, slightly bitter, and just the right amount of sweet—basically, what peanut butter cups dream of becoming. The best part? You don’t need a candy factory to make them. You’ll never go back to the processed kind after this. Consider this your warning: once you taste these, you’re stuck making them forever. Let’s get to it.
Espresso Almond Butter Cups
Homemade almond butter cups infused with espresso and coated in velvety dark chocolate.
Ingredients
- 1 cup dark chocolate melted
- ½ cup almond butter
- 1 tbsp espresso powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch sea salt
Instructions
- Line a muffin tin with paper liners.
- Melt half of the chocolate and pour a thin layer into each liner. Freeze for 10 minutes.
- Mix almond butter, espresso powder, maple syrup, vanilla, and salt until smooth.
- Spoon a small amount of the almond butter mixture over the hardened chocolate.
- Melt the remaining chocolate and cover each cup completely.
- Chill for 30 minutes until firm. Remove from liners and enjoy.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Magnesium: 10%
- Iron: 6%
- Potassium: 5%
- Vitamin E: 8%
- Copper: 7%
