This recipe is everything you love in a classic peanut butter cup but with: almond butter, coconut, and pecans! They’re easy to make, filled with amazing flavors, and contain two types of chocolate.

We previously teamed up with our friends over at Revival Foods for this recipe. Sadly, they’re no longer in business. However this recipe can be used with any almond butter of your choice!

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Key Ingredients:

  • Raw Cacao Coconut Almond Butter: Revival’s describes Raw Cacao Coconut Almond Butter as “rich and full of superfood cacao powders and nibs, sourced from the Dominican Republic — this almond butter with make your tastebuds go wild.” Not to mention, each Revival Almond Butter has a spreadable CRUNCH!
  • Coconut Oil: This gets the chocolate silky smooth & keeps it at a creamy consistency.
  • Vegan White Chocolate Chips: Pascha Chocolate is a brand with amazing vegan white chocolate bars (and chips)! You can find them in major grocery retailers or order online! Try using vegan white chocolate in our Banana White Chocolate Chip Cookies.
  • Vegan Chocolate Chips: Vegan chocolate is so common in almost every grocery store. You can use a chocolate bar or chocolate chips for this recipe. Substitute dark chocolate chips!
  • Pecans: Our favorite nutty crunch in these almond butter cups. Substitute chopped walnuts or hazelnuts!
  • Coconut Shreds: You can use Sweetened or Unsweetened coconut shreds for this recipe! Top off your bars with shredded coconut & enjoy.

Get creative! You can adjust & modify these Coconut Pecan Almond Butter Cups recipe the way you’d like!

Recipe Tips

Mix in coconut oil with the melted chocolate. If your chocolate starts to harden, microwave it again for 15-30 seconds.

Fill your muffin liners 1/2 way. You don’t have to fill these to the top! Evenly coat the bottom of the liners with chocolate (make sure to brush up on the sides too), spread the almond butter mix into the center, and top off with more chocolate.

Cool these in the fridge for about 45-60 minutes for a solid almond butter cups.

You can top these off before the chocolate settle or after the chocolate settles.

Keep these refrigerated! Because of the coconut oil, you’ll want to store these in the refrigerator. If they’re left out for too long, the oil softens the base of the bar. And we don’t want that right?!

Let’s take a bite into these cups!

Print Recipe

Vegan Coconut Pecan Almond Butter Cups

Move over Reese's! This snack is a complete trifecta! Everything you love: double chocolate, vegan, and gluten free!
Course: Dessert
Cuisine: American
Keyword: Dark Chocolate, No Bake, Vegan

Ingredients

  • 2 bars vegan white chocolate
  • 1½ cups vegan chocolate chips
  • 2 tbsp coconut oil divided
  • ⅓ cup Revival’s Raw Cacao Coconut Almond Butter
  • ¼ cup coconut shreds
  • 3 tbsp pecans chopped

Instructions

  • Warm up the chocolate chips in a heat-proof bowl. Mix in 1 tbsp of coconut oil into the chocolate until a smooth, creamy mixture forms
  • Repeat with the white chocolate.
  • In a large bowl combine almond butter, pecans, and coconut shreds together. Chill in the refrigerator for 10 minutes.
  • Line a muffin tin with muffin liners. Fill 1/4 cupcake liner with creamy white chocolate. Refrigerate for 15-20 minutes or until hardened.
  • Dollop 1 tsp of the almond butter mixture on top of the chocolate.
  • Cover each dollop of peanut butter with more chocolate (using opposites) and smooth out the top.
  • Refrigerate for 1 hour or until the chocolate has hardened.
  • Remove the almond butter cups from the liners. Top off the cups with more chocolate, pecans, or coconut shreds.

Did you make this recipe?

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