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Chocolate Almond Butter Jelly Cups

chocolate almond butter and jelly cups, almonds, and raspberries

These chocolate almond butter and jelly cups are the perfect vegan, gluten free, sweet treat that will take you back to childhood.

Scale

Ingredients

12 oz dark chocolate chips
2 T coconut oil
1/4 C gluten free rolled oats
1/3 C creamy almond butter
1 T maple syrup
pinch of salt

1/4 C raspberry jam

Instructions

Line a standard muffin tin with paper cupcake liners. Set aside.

Place chocolate chips and coconut milk in a medium bowl. Melt in the microwave in 20 second bursts, stirring in between each interval, until completely melted. Set aside.

Grind oats in a blender or food processor until very fine. Transfer to a small bowl and combine with almond butter, maple syrup, and salt. Stir until a thick mixture forms. Take heaping teaspoonfuls of the almond butter mixture and flatten into disks, about an inch and a half in diameter. Set on a parchment lined baking sheet. Use your finger to make a small indentation in the center of each almond butter disc. Spoon a very small dollop of jam into each indentation. Transfer the baking sheet to the freezer to chill for ten minutes.

While the almond butter discs are chilling, spoon about two teaspoons (or enough to coat the bottom) of melted chocolate into each cupcake liner. Tap the muffin tin on the counter firmly to help distribute the chocolate into one even layer.

Take each almond butter disc and invert it, jelly side down, onto the melted chocolate. Press down gently to adhere. Then top each almond butter disc with more melted chocolate – enough to completely coat (about a tablespoon). Tap the muffin tin on the counter after topping each one, to distribute the chocolate evenly before it sets.

Transfer to the freezer to firm up – at least 20 minutes. Serve chilled.

Notes

Feel free to sub in any nut butter (or sun butter) for the almond butter here, as well as any jelly or jam you’d prefer.

When adding the final layer of chocolate, make sure to tap the muffin tin against the counter after topping each one (not after you’ve added chocolate to the entire dozen) to distribute the chocolate evenly before it sets.

I like to eat these straight from the freezer, and usually just keep them in their paper liners to keep everything tidy. But feel free to carefully peel off the liners and store them in the fridge for up to a week and the freezer for up to two months.

Keywords: chocolate almond butter cups, almond butter and jelly cups, homemade candy, homemade peanut butter cups, vegan almond butter cups, gluten free almond butter cups

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