Lower-Cal Reese's Redo! Vegan Almond Butter Cups

By Jenny Sugar

Updated on 10/23/2017 at 4:50 PM

If you find it next to impossible to resist your Reese's Peanut Butter Cup cravings, but you want to do without the milk, sugar, and artificial ingredients, whip up this vegan version instead. Made with almond butter and maple syrup, it's lower in calories, fat, cholesterol, and sugar and tastes more decadent and rich than the original.

Vegan Almond Butter Cups

Cook Time1 hour
Yield12 pieces
Calories66

From Jenny Sugar, POPSUGAR Fitness

INGREDIENTS

    • 1 cup dairy-free dark chocolate chips
    • 1/4 cup almond butter (creamy or crunchy)
    • 1 tablespoon maple syrup
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon salt
    • 1 teaspoon sliced almonds

    INSTRUCTIONS

    1. Line a mini muffin tin with 12 mini cupcake wrappers or silicone cups.

    2. Melt the chocolate chips in a double boiler.

    3. Pour a teaspoon of the melted chocolate into the bottom of one cup and use a small spoon to coat the chocolate halfway up the sides. Repeat until all the cupcake liners are coated.

    4. Scoop out a teaspoon of the mixture and press it into the center of one muffin tin; repeat with the other 11. Place the muffin tin in the fridge for 20 minutes so the chocolate and almond butter mixture can harden.

    5. Remove the tin from the fridge and pour a teaspoon of melted chocolate on top of each cup, covering the almond butter filling, using the back of a spoon to smooth it out.

    6. Sprinkle each with a few almond slices.

    7. Place in the fridge for another 20 minutes to set. Store uneaten almond butter cups in an airtight container in the fridge or at room temperature (if it's not too hot out).