Healthy Chocolate Caramel Almond Butter Cups

5 from 1 reviews


  • 10oz bag quality chocolate chips (I prefer dark, but your choice!)
  • about 2 TBS almond butter (I used homemade)
  • about 1 TBS healthier caramel sauce, chilled*


  1. Line mini muffin pan with 12 paper liners, set aside.
  2. Melt chocolate chips in microwave for 15 seconds at a time, about 45 seconds to 1 minute total, stirring in between until chips have completely melted. (You can also melt in a small saucepan on stove over low heat, or a double boiler. Whichever method you use, just make sure not to burn the chips.)
  3. Scoop about 1 heaping teaspoon of melted chocolate into the 12 muffin liners.
  4. Using the ½ teaspoon scoop out almond butter into each cup of chocolate. Then add about 1/4 tsp of chilled caramel sauce on top of the almond butter. Top the cups with the remaining melted chocolate, about another heaping teaspoon, and transfer pan to freezer to set for about 10 minutes. Once the cups have set, enjoy!


*It works best if your caramel is more chilled so it doesn’t spread out the middle of the chocolate.

{DAIRY-FREE/VEGAN-FRIENDLY VERSION: I’ve found using coconut oil with dairy-free chocolate chips makes for a better consistency when melting. Follow Erin’s instructions in her caramel & sub dairy-free butter, or you could try using all coconut oil in place of the butter. Hope that helps! }

-I store my cups in a container in fridge, and allow the cups to come to room temperature before enjoying.

–cook time refers to time in freezer.