Gluten-Free Chocolate Cups
Indulge in the perfect combination of rich, creamy, and satisfying with these Gluten-Free Chocolate Cups—an irresistible treat that’s as wholesome as it is delicious! Made with only a handful of simple ingredients like gluten-free chocolate chips, almond butter, and a touch of maple syrup, these no-bake chocolate cups are the ultimate snack or dessert for those seeking a healthier twist on classic peanut butter cups. The recipe is not only free of gluten but also easily customizable with toppings like chopped nuts or shredded coconut for added texture and flavor. With just 10 minutes of prep time and a quick chill in the freezer, you can whip up 12 decadent portions that are perfect for sharing (or keeping all to yourself!). Naturally sweetened and lusciously layered, these chocolate cups bring together creamy almond butter and silky melted chocolate, offering the perfect balance of salty, sweet, and nutty goodness. Whether it’s a midday pick-me-up or a post-dinner indulgence, these cups are sure to satisfy your chocolate cravings while staying gluten-free and utterly delightful!
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Recipe Information
Ingredients
- 1 cup Gluten-free chocolate chips
- 2 tablespoons Coconut oil
- 1 teaspoon Gluten-free vanilla extract
- 1 cup Almond butter
- 2 tablespoons Maple syrup
- 0.5 teaspoon Sea salt
- Optional - Chopped nuts or shredded coconut for topping
Instructions
Line a 12-cup muffin tin with paper liners or use silicone muffin molds.
In a microwave-safe bowl, combine the gluten-free chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Stir in the vanilla extract to the melted chocolate mixture.
Pour about 1 tablespoon of the melted chocolate into the bottom of each muffin cup, using a spoon to spread it evenly. Reserve the remaining chocolate for the topping.
Place the muffin tin in the freezer for 10 minutes or until the chocolate hardens.
In a medium bowl, mix together the almond butter, maple syrup, and sea salt until smooth.
Divide the almond butter mixture evenly among the chocolate-lined muffin cups, about 1 tablespoon per cup, smoothing the top with a spoon.
Pour the reserved melted chocolate over the almond butter layer, spreading it evenly to fully cover.
Sprinkle with optional toppings like chopped nuts or shredded coconut, if desired.
Return the muffin tin to the freezer for another 15 minutes, or until the chocolate is firm.
Once set, remove the cups from the tin and enjoy!
Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.3 g | 312% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 140.2 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 868 mg | 67% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2652 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
