These super quick and easy vegan white chocolate almond butter cups contain just four simple ingredients (sans garnishes)! Thin layers of creamy coconut butter surround a rich layer of sweet, nutty almond butter. An optional sprinkling of dried lavender and hibiscus flowers adds a delicate floral note that cuts through the richness of these decadent treats.
Check out that tall stack of creamy, meltable decadence all dressed up in lavender and hibiscus petals. These little darlings are wearing their fancy clothes today.
To be totally honest, these almond butter cups aren't made with white chocolate at all. Nope, not even an ounce. They're made with coconut butter which, let's be honest, is basically white chocolate's plant-powered sister. Coconut butter is aligned with white chocolate on many fronts: texture, richness, creaminess, and meltability (look at me making up words; my high school English teacher is probably retired and cringing in a far-off tropical place), which makes it the perfect stand-in when in a vegan-white-chocolate pinch. It also contains an abundance of healthy fats known as Medium Chain Triglycerides (MCTs), which work wonders for optimizing brain function.
Quick recap: coconut butter tastes like white chocolate and makes your neurons happy.
I think we could all use a little more coconut butter in our lives.
These super quick and easy almond butter cups contain just four ingredients (not counting the garnishes), and they are so good. Coconut butter is carefully melted over the stove and a few dashes of coconut sugar are stirred in to add a touch of sweetness.
Thin layers of coconut butter are poured into muffin tins and popped into the freezer to set. Next, a layer of almond butter and maple syrup is gently spread over top, and the nut butter cups are finished with one more layer of coconut butter.
An optional sprinkling of dried lavender and hibiscus flowers adds a delicate floral note that cuts through the richness of these treats. Plus, their purple and pink hues take these almond butter cups from drab to fab, and they boast a handful of health benefits, including improved circulation, reduced anxiety, and cholesterol maintenance.
Be sure to enjoy these tasty, nut-buttery cups soon after pulling them out of the refrigerator or freezer, because the coconut butter slowly melts at room room temperature. No biggie. Just means you need to eat them faster.
White Chocolate Almond Butter Cups
- ¾ cup coconut butter*
- 2 tablespoons coconut sugar (optional)
- ¼ cup almond butter
- 2 ½ teaspoons pure maple syrup
- dried lavender
- dried hibiscus flowers
- Add the coconut butter to a sauce pan over very low heat and stir constantly to prevent burning. Once your coconut butter is completely melted, stir in the coconut sugar (this is optional and just adds a touch more sweetness). The coconut sugar will not melt into the coconut butter, so you can turn off the heat. Just make sure to stir to evenly distribute the sugar.
- Grease six spaces of a muffin tin with coconut oil.
- Pour a ¼- to ⅓-inch thick layer of coconut butter into the muffin tin spaces (just six of them). Place the muffin tin in the freezer for 10 minutes to set the coconut butter.
- In a small bowl, combine the almond butter and maple syrup.
- Remove the muffin tin from the freezer and drop about 2 ½ teaspoons of the almond butter mixture on top of each cup. Gently press the almond butter down with your fingers to distribute.
- Pour the remainder of the coconut butter over each cup, being sure to evenly cover each one.
- If desired, sprinkle each almond butter cup with dried lavender and hibiscus flowers.
- Return the muffin tin to the freezer for 20 minutes to set the almond butter cups.
- Once the cups have set, carefully turn the pan over and gently tap until the almond butter cups release.
- Store in the freezer or refrigerator. I like to keep them in the freezer and pull them out about 5-10 minutes before eating them.
Jon Franzese says
You're right, I don't think Mr. Griffith would approve of "meltability" but I'm happy to accept it as these look delicious.
Haha! This made me laugh out loud! Mr. Griffith was exactly the teacher to whom I was referring (making sure I don't end my sentences with prepositions!). What an inspiring class taught by such an amazing person. Thank you for the walk down memory lane, Jon!
These are beautiful Ashley : )
Brittany @ i love vegan says
Wow, these are beautiful (as is your photography!) With only four ingredients I might just have to try these. I love the idea of adding the flower petals, hibiscus and lavender are so lovely in sweet treats like this!
Matt Robinson says
Love everything about these, Ashley. And your pictures are so great too!
White chocolate is one of the very few things I've never been able to find/have since going vegan -- and these look way better than any actual white chocolate I've ever had!
Make your own white chocolate!!! Cocoa butter (raw, organic), coconut butter, and honey/coconut sugar/maple syrup, melted in the micro or low temperature.
Great idea, Natalie! That is a game-changer; I'll definitely be making my own from now on! Thanks for the tip :)
they look yummy!
Well these just look like little delectable bites of joy!
Thanks, Sal! This recipe is right up your alley! :)
Celeste Jackson says
These look delicious! Definitely must try.
Impossibly good! Definitely pinning for later!
These look so good! Will definitely have to give them a try.
Thanks, Robin! I hope you enjoy them.
Finally made these the other night and I am in love! Didn't have lavender or hibiscus, so I drizzled dark chocolate on top. Thank you for introducing me to coconut butter! Like you said, soooo good right out of the freezer. Fred is already asking when I am going to make them again. xo.
I'm so glad you and Fred enjoyed them, Sal! Dark chocolate drizzle on top sounds amazing... probably even more delicious than lavender and hibiscus! I will have to give that variation a try next time. Thanks for your feedback :)