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100-Calorie Chocolate Almond Butter Cups - A Light, Satisfying Treat

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dark chocolate chips or bars (60–72% cacao), 1 cup (about 170 g) — choose dairy-free if needed
  • Almond butter, 1/2 cup — well-stirred, unsweetened if possible
  • Pure maple syrup or honey, 1–2 tablespoons — adjust to taste
  • Coconut oil, 2 teaspoons — helps the chocolate set smoothly
  • Fine sea salt, a pinch — for the filling
  • Vanilla extract, 1/2 teaspoon — optional but lovely
  • Flaky sea salt, for topping — optional, a tiny sprinkle goes a long way

Method
 

  1. Line the pan. Place mini paper liners in a 12-cup mini muffin tin. This keeps the cups neat and easy to remove.
  2. Prep the almond butter filling. In a small bowl, stir together almond butter, maple syrup or honey, vanilla (if using), and a pinch of fine sea salt. The mixture should be thick but spoonable. If it’s too runny, chill it for 5–10 minutes.
  3. Melt the chocolate. In a microwave-safe bowl, combine chocolate and coconut oil. Heat in 20–30 second bursts, stirring between each, until smooth and glossy. Don’t overheat. Alternatively, melt over a gentle double boiler.
  4. Make the chocolate base. Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Tilt or nudge the pan so the chocolate spreads evenly. Tap the pan lightly to remove air bubbles.
  5. Chill briefly. Place the pan in the freezer for 5–7 minutes, or the fridge for about 10, until the chocolate just sets.
  6. Add the almond butter center. Scoop about 1 teaspoon of the almond butter mixture into the center of each cup. Gently press it down to create a flat disk, leaving a small border around the edges for chocolate to flow.
  7. Top with chocolate. Spoon another teaspoon of melted chocolate over each cup, covering the almond butter fully. Smooth the tops with the back of the spoon. If the chocolate has thickened, warm it for a few seconds to loosen.
  8. Finish and set. Sprinkle a tiny pinch of flaky sea salt on top, if you like. Chill in the fridge for 20–30 minutes, or the freezer for 10–15, until firm.
  9. Portion and enjoy. Once set, peel off the liners. Each cup should land near the 100-calorie mark when made as directed with 60–72% dark chocolate and unsweetened almond butter.