Sea Salt Almond Butter Cups

Three months later and my homemade Peanut Butter Cups recipe is still one of the most visited recipes on the blog. So, while everyone is trying to limit sweets this month because they over did it during the holidays, I figured that making another version of the most popular recipe might get you all making sweet things again. Even though these are pretty healthy for a small sweet!

These homemade Sea Salt Almond Butter Cups are just like my peanut butter cups but I have used almond butter and honey and topped them with sea salt. With only 7 ingredients, they are a healthier option for when your sweet tooth strikes. I made these with milk chocolate, but I debated using dark chocolate. They would be really good either way, so you can use whatever you have on hand. One of my favorite things about this kind of recipe is that these are a small candy, and I can sometimes eat just one of them... sometimes. But, if you're trying to cut back on sweets or loose a few pounds because you had a couple too many servings of your favorite holiday dish - yes, I've been there - then something like this is exactly what I need. As I still need a sweet fix, but if it's smaller and totally worth it then I don't feel like I'm missing out. Find the recipe for these Sea Salt Almond Butter Cups below.

Sea Salt Almond Butter Cups

Makes 24

510 grams (18 ounces) organic milk chocolate, finely chopped


142 grams (1 cup) organic powdered sugar, sifted

1/2 stick (57 grams) organic salted butter, softened

32 grams (2 tablespoons) organic peanut butter

14 grams (2 teaspoons) organic raw honey

1/2 teaspoon organic vanilla extract

2 teaspoons water

sea salt


Line a mini muffin or cupcake tin with liners.

Using a double boiler, add all of the chocolate.

While the chocolate is melting, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, almond butter, honey, vanilla extract, and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip. Set aside.

Once the chocolate is melted, remove from the heat. You can just pour the chocolate out of the bowl, or you can transfer it to a squeeze bottle or piping bag for easier filling. I used a squeeze bottle. Add a small amount of chocolate into the bottom of each liner. Place the tray in the freezer for about 5 minutes to harden the chocolate.

Remove from the freezer, and pipe a small dollop of peanut butter filling into each liner. Transfer back to the freezer for about 5 minutes. Remove from the freezer and add the remaining chocolate into each liner until full. Place back in the freezer to set the chocolate for at least 1 hour.

Store in a cool, dry place for up to 3 days or in the fridge for up to 2 weeks.

High Altitude – Follow the recipe as noted.

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