Healthy Recipe: Dark Chocolate & Almond Butter Cups


Dark Chocolate & Almond Butter Cups

Recipe by Jackie Newgent, RDN, CDN | Photo by Erin Kunkel

Just in time for Halloween, here’s a treat that even grownups can feel good about. These pretty bites are like peanut butter cups, but we’ve cleaned up the ingredients list, with creamy almond butter and bittersweet dark chocolate. Plus, they’re fun-sized and vegan—so if you (accidentally!) eat two, there’s no need to worry!

Note: If you’re using an almond butter that has added salt, you can skip the salt in this recipe.


2/3 cup (6 oz/185 g) creamy almond butter, with no added sugar or salt (see note)
¼ cup (1 oz/30 g) powdered sugar
1¼ teaspoons pure vanilla extract
¼ teaspoon salt
14 oz (440 g) bittersweet chocolate, chopped
Flaky sea salt, such as fleur de sel (optional)


In the bowl of a food processor, add the almond butter, powdered sugar, vanilla, and salt. Process until creamy, about 1 minute. Refrigerate until firm, at least 1 hour.

Line a baking sheet or tray with parchment. Gently roll the almond butter mixture between your hands to form 24 small balls. Place on the prepared sheet and refrigerate for at least 10 minutes.

Meanwhile, line a mini-muffin tray with 24 paper cups. In a heatproof bowl set over (but not touching) simmering water, add 6 oz (185 g) of the chocolate and stir until melted, glossy, and smooth. (Alternatively, you can microwave for a couple of minutes in a glass measuring cup until melted, stopping and stirring every minute to make sure the chocolate doesn’t burn.) Divide the melted chocolate between the lined cups, evenly coating the bottom of each. Freeze until the chocolate is just firm, about 10 minutes.

Place each almond butter ball onto the firm chocolate. Gently pat down to slightly flatten the top of each ball, without letting it touch the sides of the liners. Freeze until just firm, about 10 minutes.

Melt the remaining 8 oz (250 g) chocolate. Divide the chocolate between the cups, completely coating the almond butter filling. If you like, lightly sprinkle each finished cup with flaky salt. Chill in the refrigerator until ready to serve.

Makes 24 servings
Serving size: 1 candy

Nutrition Facts (per serving)

Calories 133
Protein 4 g
Carbs 8 g
Fiber 4 g
Sugar 2 g
Fat 13 g
Sat fat 6 g
Sodium 20 mg

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