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Almond Butter Cups
Thumbnil Almond Butter Cups

Almond Butter Cups

By: Gianna



  • 1/2 cup RX Nut Butter Vanilla Almond Butter
  • 1 1/4 (10oz) chocolate
  • 1/4 tsp. salt
  • 1 tbsp. melted coconut oil
  • 1/4 tsp. matcha powder (optional) *see recipe notes
  • 1/2 tbsp. unsweetened coconut, shredded (optional) *see recipe notes
  • 1/2 cacao nibs (optional) *see recipe notes


1. Line a muffin tin with 12 silicone liners.

2. Melt chocolate in a microwave safe bowl for 30 second intervals, stirring after each interval until chocolate is glossy and smooth. Add in melted coconut oil and salt. Stir until fully incorporated.

3. Spoon 1-2 tsp. of the melted chocolate mixture into the bottom of each muffin liner, saving the other half of the mixture for the top layer. Place tin in freezer for about 5 minutes or until chocolate hardens.

4. Remove tin from freezer and spoon 1/2 tbsp. of RX Nut Butter into each cup. Evenly spread the RX Nut Butter over the chocolate layer. Place tin in freezer for another 5 minutes, or until RX Nut Butter is cooled.

5. Remove tin from freezer and spoon 1-2 tsp. of the remaining chocolate mixture over the RX Nut Butter layer. Place back in freezer for 5-10 minutes to harden.

6. Remove finished RX Nut Butter cups from liners. Store in the refrigerator for up to 5 days or in the freezer for an even longer shelf life.


1. For matcha almond butter cups:

Mix 1/4 tsp. matcha powder with 1/2 tbsp. RX Nut Butter for each cup.

2. For crunchy almond butter cups:

Mix 1/2 tbsp. shredded coconut and 1/2 tbsp. cacao nibs in the top layer of chocolate for each cup.

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