These chocolate almond butter oat cups make a great healthy snack! Layered with chocolate, almond butter, and oats, you’ll love this recipe.

WHY I MADE THESE CHOCOLATE ALMOND BUTTER OAT CUPS

These vegan almond butter oat cups are 100% an idea I came up with while I was craving a peanut butter cup, but not really craving chocolate. I wanted something similar to my Chocolate Quinoa Peanut Butter Cups, but different.

Sounds crazy I know, but the chocolate-to-peanut-butter ratio in regular peanut butter cups just wasn’t what I was in the mood for at the time.

So I thought to myself: wouldn’t it be cool if the bottom layer of a peanut butter cup was more of an oat cookie? And, what if I swapped peanut butter for almond butter? And, what if the chocolate layer was a compliment to the cup and not the main story?

And that’s how I came up with these chocolate almond butter oat cups, aka my new favorite snack. These oat cups are vegan, gluten-free, and have no refined sugar. Oh, and did I mention that these are a no-bake treat?

These chocolate cups start with a chewy oat layer that’s made by combining oats, almonds, and spices in a food processor until it’s reduced to small grains. Next, add in some maple syrup and coconut oil to bring the dough together. What you get is an oat crust that’s lightly sweet, chewy, and doesn’t need to be baked!

Press the oat crust into muffin tins, and add a dollop of almond butter into each cup. Finally, drizzle some melted chocolate on top in a thin layer and refrigerate for about an hour. When it’s time to eat, you’ll be greeted with a lightly sweet and chewy oat cup that makes a tasty snack or dessert!

WHAT ARE CHOCOLATE ALMOND BUTTER CUPS?

Think of a traditional peanut butter cup, but with an oat crust on the bottom instead of chocolate. This version also swaps out peanut butter for almond butter, and adds a drizzle of chocolate on top.

CHOCOLATE OAT CUPS KEY INGREDIENTS

• oats
• almonds
• maple syrup
• coconut oil
• almond butter
• cocoa powder

HOW LONG DO THESE OAT CUPS TAKE TO MAKE?

From start to finish, you can expect to enjoy your vegan almond butter cups about 1.5 hrs after you start. That’s because the finished oat cups need to rest in the fridge for about an hour so they can harden. They’re well-worth the wait, though!

HOW TO STORE THESE OAT CUPS?

Store these oat cups in an airtight container in the fridge. They will keep for about one week.

CHOCOLATE ALMOND BUTTER OAT CUPS FAQ

1. Do these need to be baked?

Nope! This is a no-bake recipe, so if you don’t have access to an oven or if it’s simply too hot to turn your oven on, then this is the perfect dessert for you.

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Chocolate Almond Butter Oat Cups

These chocolate almond butter oat cups make a healthy snack or dessert!

Print Pin Rate

Course: Dessert, Snack

Prep Time: 20 minutes minutes

Resting Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 10 oat cups

Ingredients

• 1 c oats
• 1/4 c almonds
• 3/4 c + 2 tbsp coconut oil melted and divided
• 2 tbsp maple syrup
• pinch of cinnamon
• 1/4 c creamy almond butter well-stirred
• 1/2 c cocoa powder

Instructions

• Place 10 cupcake liners inside of a cupcake pan. Set aside.
• Use a food processor to blend the oats and almonds together until it’s reduced to a coarse cereal.
• Add in the cinnamon, 2 tbsp coconut oil, and maple syrup. Pulse again until mixed. The cereal will be loose and won’t stick together entirely. That’s ok.
• Press 1 tbsp of the oat base into each cupcake liner. Use a spoon or your fingers to make sure it’s spread flat and packed together tightly both on the bottom of the cup, and up the sides.
• Drizzle about 1 tsp of almond butter into each cup. Spread it so it’s an even layer.
• In a small bowl, mix together 3/4 c coconut oil and cocoa powder. Spoon about 1 tbsp of this chocolate sauce over each cup. Spread it so it’s an even layer.
• Pop the cupcake pan in the fridge and chill for about 1 hour.
• Store these oat cups in an airtight container in the fridge. They will keep for about one week.