homemade almond butter cups
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Black and White Vegan Almond Butter Cups

These Black and White Vegan Almond Butter Cups are dairy free, soy free, egg free, and peanut free. They are a great allergy free chocolate candy for kids and parents with food allergies. They are rich and creamy, plus so easy to make.
Prep Time10 mins
Freeze Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: candy, easy recipe, gluten free, halloween, peanut free, soy free, vegan
Servings: 10 cups
Calories: 329kcal
Author: Emily Meyer | Eat or Drink


Dark Chocolate Layer

OPTION 1: Homemade White Chocolate Layer

OPTION 2: White Chocolate Layer Using Store-Bought White Chocolate

Almond Butter Filling


  • Line a cupcake tray with cupcake liners.

Dark Chocolate Instructions

  • Microwave all dark chocolate ingredients in 30-second intervals. Be sure to not exceed 30-second intervals to ensure you do not burn the chocolate. Mix thoroughly with a whisk after microwaving for 30 seconds. It should only take about a minute total.
  • Pour the chocolate into the bottom of your cupcake liners. Use a spoon to spread the chocolate around ensuring it goes sides slightly. Then freeze until solid - could take about 30 minutes. You want it frozen so that it doesn’t melt when you do the next layer.

OPTION 1: White Chocolate Instructions

  • You'll want to melt this mixture on the stove as the cocoa butter takes longer to melt. In a small pot on the stove add cocoa butter wafers and coconut oil. Melt ingredients on medium-low until completely melted.
  • Pour the melted fats into a high powered blender and add in the rest of your white chocolate ingredients. Blend until smooth and creamy.

OPTION 2: White Chocolate Instructions

  • In a microwave safe bowl add all ingredients. Microwave in 15 second intervals mixing in-between until melted completely.

Assembly Instructions

  • Once the dark chocolate is frozen spoon about 1 teaspoon of almond butter onto the center of each cup. Spread the almond butter down slightly with a spoon.
    Freeze for about 15 minutes just to ensure the almond butter is cold and will not spread.
  • Pour or spoon on the white chocolate mixture. If you are using white chocolate option 2 you'll want to be sure to quickly spread the white chocolate out with a spoon after you pour it on. It will become hard once it hits the cold so spreading quickly is very important.
  • Freeze or refrigerate until the white chocolate layer is firm. Best kept in the fridge to be enjoyed within 5-7 days. Can be frozen for up to 4 months.



Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.


Calories: 329kcal | Carbohydrates: 18g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Sodium: 4mg | Potassium: 123mg | Fiber: 2g | Sugar: 12g | Calcium: 41mg | Iron: 2mg