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Home » Almond Butter Cups – dairy free, low carb, paleo

Almond Butter Cups - dairy free, low carb, paleo

by Adrienne 88 Comments Published February 13, 2012 Updated: Jul 09, 2020

This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
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almond butter cups in muffin liners and in a pile on dessert plate

Do you love Peanut Butter Cups? You will love these Homemade Paleo Almond Butter Cups!

These cups with their smooth and delicious filling surrounded by rich chocolate not only taste amazing, but they're low-carb and vegan too!

almond butter cups in muffin liners

Do you love Reese's Peanut Butter Cups?

I can't imagine anyone saying "no."

I've got a real treat for all of you Chocolate and Peanut Butter Lovers out there.

Delicious Almond Butter Cups that give Reese's® Peanut Butter Cups a real run for the money.

I've always loved those Reese's Peanut Butter Cups, but my oldest son has a life-threatening peanut allergy and well, as with all of the other things that I like to make from scratch, some of those ingredients in Reese's version aren't too desirable.

chocolate being whisked for paleo almond butter cups

Reese's® Peanut Butter Cups Ingredients

Milk Chocolate contains Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soya Lecithin and PGPR (as Emulsifiers), Peanuts, Sugar, Dextrose, Salt, and TBHQ and Citric Acid (to Preserve Freshness)

Ugh -what do those initials stand for anyway?

... First of all, TBHQ is tertiary butylhydroquinone, a heavy duty preservative.  There is some mixed information on the internet about this substance, but I think I'd rather just avoid it.

Second, PGPR is polyglycerol polyricinoleate. It's a yellowish, viscous liquid comprised of polyglycerol esters of polycondensed fatty acids from castor oil.  It's basically used to reduce the fat content of less expensive chocolate products while keeping the "full fat" taste.  I don't know about you, but I'd sure rather have the real fat.

So.  In case the fun of making homemade chocolates isn't enough for you, I hope you now have more reason to do so :-).

paleo almond butter cups being assembled in mini muffin tin

These reese's copycats are easily adaptable for all kinds of special diets.  See the Special Diet Notes for details.

vegan almond butter cups in muffin tin

Finally, after many many attempts at making these chocolates, everyone in my very-patient family said that they were wonderful.  I personally (ahem) couldn't really keep out of them, which makes them a winner in my book.

My youngest especially liked the filling.  

I think these stand up well against any store bought filled chocolate and they were sure fun to make!

Looking for some other yummy ways to treat those you love (or yourself)?

paleo almond butter cups in a pile on dessert plate

Other Healthy Treats You Might Like:

  • Healthy Almond Joy Bars - a real family fave. GREAT for having on hand to address any "gotta have chocolate" moment.
  • Amazing Silky Smooth Bean Fudge (I promise - you'll love it!)
  • Luscious Lemon Bars with special diet options
  • Healthier Fantasy Fudge

Recipe Notes

  • Measuring Cocoa Butter / Coconut Oil: These aren't the easiest thing to measure. Cocoa butter is always hard--coconut oil will be soft around 75 degrees. I melt the oil / butter first and then measure it.  Much easier! Alternatively, fill up a somewhat large container with some water. Then add the butter / oil until the difference in volume is the amount you need for the recipe.
  • Mold Tips: I used silicone molds, like this one from Amazon.  Of course, you could use any shape, like these cute flower molds.  I do not recommend mini muffin tins, however, or some other non-flexible option.  The candy is just too hard to get out of them and you end up with a crumbly mess (yummy, but crumbly).  Of course, you could also just roll the filling into balls and dip it into the chocolate, to make an alternative to peanut butter balls.
  • Stevia Tips: See this post for help with using stevia.
  • Homemade Powdered Sugar: Read this recipe for tips on making homemade powdered sugar substitute.
  • Money Saving Tip: Cocoa butter is pretty pricey. I buy mine in bulk since it has a long shelf life. So does coconut oil. Use coconut oil for a less expensive option.

Special Diet Options

  • Cocoa Butter Alternatives: You can use another healthy fat instead of coconut oil if you'd like. Coconut oil will yield a product that won't stand up as well to warmer temps, but it still tastes great.
  • Sweetener Options: Another healthy sweetener can be substituted instead of stevia.  1/2 cup xylitol or other healthy sweetener will work, but you may need to use a different amount if using a liquid sweetener, so read this post for tips on substituting sweeteners.
    You can also use any healthy sweetener for the xylitol, you just may need a different amount if using a liquid.
  • Almond Butter Alternatives: You can substitute any nut or seed butter for the almond butter. See this post for tips on making your own nut or seed butter.
  • Cocoa Powder Alternative: Organic roasted carob powder can be substituted for the chocolate. Carob is inherently sweet so you might wish to reduce the sweetener if you use carob.

 

paleo almond butter cups in a pile on dessert plate

Almond Butter Cups - low carb, dairy free and sugar free

This Homemade "Reese's®" Nut Butter Candy is Sugar and Dairy Free - Homemade Peanut Butter Cup Candy without the guilt!
4.72 from 7 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Keyword: paleo almond butter cups

Ingredients

Chocolate / Carob Coating

  • 32 oz cocoa butter (see Recipe Notes for alternative)
  • 1/2 cup xylitol (See Recipe Notes for alternatives)
  • 1/8 tsp stevia extract powder (See Recipe Notes for alternatives)
  • 1 cup cocoa
  • 1 cup almond butter (See Recipes Notes for alternative)
  • 1 tsp vanilla
  • 1/8 tsp salt

Filling

  • 1/2 cup almond butter (See Recipe Notes for alternatives)
  • 4 1/2 tsp coconut oil
  • 1/2 cup xylitol (powdered--see Recipe Notes for alternative)
  • 1/2 tsp salt

Instructions

  • Melt cocoa butter or alternative over very low heat. (This is important. If you heat the oil too high, your nice chocolate coating will end up as a gloppy mess.  Still edible, but not pretty. Not that I ever did that or anything :-).) 
  • Transfer the oil to a bowl, add other ingredients and mix well.  I used my Bamix immersion blender to do the mixing.  It works great and is my new favorite kitchen tool.
  • Spoon a small amount of the melted chocolate into your molds.  Just enough so you have the thickness that you'd like the chocolate coating to be.
  • Place mold in fridge to harden while you make the filling.
  • For filling, combine all ingredients in a bowl and mix well.
  • Place filling in freezer to firm.
  • When filling is more firm, remove from freezer and shape into tiny balls.
  • Place one small ball of filling into each mold, on top of the hardened chocolate.
  • Spoon the remaining chocolate all over the filling and fill the mold.
  • Level off the mold with a knife, if desired, for a nicely shaped candy.
  • Chill until firm and store in fridge or freezer (if you can keep out of them that long).
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

 

What is your favorite candy?

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About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

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    Recipe Rating




     

  1. Arlene Travnik

    July 09, 2020 at 6:55 pm

    Thank you for taking the time to clarify this! The recipe looks so good, and I will be trying it with coconut oil, and just keeping them in the fridge. Honestly, I live in Alberta, Canada, and coconut oil is usually solid here at room temp for at least 360 days of the year! haha
    I appreciate your recipes. I know sharing them can be really time consuming and expensive, and often people don't acknowledge that. Cheers!

    Reply
    • Adrienne

      July 09, 2020 at 7:31 pm

      You are so welcome and I'm so sorry about the mistake! It's hard to stay on top of everything! They will be GREAT in the fridge. Yeah I'm in the northern part of the US but right now it's 90 F!! Thanks for the kind words. It is quite a bit of work--these actually used to be different but I re-worked them. More coming hopefully soon--truly thanks and hope to see you around again!

      Reply
  2. Arlene Travnik

    July 08, 2020 at 3:01 pm

    These look wonderful! Are you really using 2 pounds of cocoa butter? The recipe calls for 32 ounces cocoa butter, but directions say to melt coconut oil. I'm kind of confused. I did read through recipe notes, and it says can be made with cocoa butter. Are you using these ingredients interchangeably?
    I hate to be "that gal", but I would like to try them, and where I live 2 lbs of cocoa butter is SO expensive!

    Reply
    • Adrienne

      July 09, 2020 at 5:44 pm

      Good catch! I changed it to be cocoa butter since it makes a more heat resistant product but I neglected to change all of the wording. It's fixed now--hope that helps! Hope you like them!

      Reply
  3. Rosemary

    May 06, 2019 at 7:16 pm

    4 stars
    I looked up the initials:
    PGPR - It is an ingredient - polyglycerol polyricinoleate - usually from castor bean, but also from soybean oil)
    Found On Site: https://en.wikipedia.org/wiki/Polyglycerol_polyricinoleate
    TBHQ is highly toxic and made from butane, a toxic gas used in lighter fluid
    Found On Site: https://www.bestfoodfacts.org/tbhq-what-is-it-and-is-it-dangerous/

    Just for your information

    Reply
    • Adrienne

      July 09, 2020 at 6:01 pm

      Hi there - sorry I didn't respond sooner. Yes, there is conflicting information about that TBHQ. The second source states that it was claimed somewhere that it's highly toxic, but then in the article it states that the Virginia professor doesn't think it's the case. Confusing but I would rather not consume it much personally. Thanks and take care!

      Reply
  4. paleoglutenfreeguy

    April 24, 2019 at 12:56 pm

    5 stars
    These look so good! Reese's peanut butter cups are one of my favorite things in the world so I love that you made a healthier version!

    Reply
    • Adrienne

      May 08, 2019 at 12:29 pm

      Thank you and I'm with you on the favorite things in the world! Pretty much!

      Reply
  5. STACEY CRAWFORD

    April 23, 2019 at 12:00 pm

    5 stars
    These are the best! I can't stop snacking on them! 🙂

    Reply
    • Adrienne

      April 24, 2019 at 11:41 am

      Thank you so much, Stacey! So glad you like them!

      Reply
  6. Jean

    April 23, 2019 at 12:21 am

    5 stars
    These are so cute and yummy and looking! I loooved PB cups growing up, so I can't wait to make these.

    Reply
    • Adrienne

      April 25, 2019 at 11:30 pm

      Thank you so much! Hope you like them!

      Reply
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