Collaboration with Vego /
If you’re looking for a quick, easy and incredibly delicious snack, you’re going to love these Almond Butter Cups with Fleur de Sel. In just a few minutes, you’ll create little treats that taste almost like salted caramel pralines. A delicious dessert, completely no-bake.
With just a few ingredients, they’re perfect as a spontaneous snack or an elegant gift. The combination of delicately melting dark chocolate, creamy brown almond butter, a touch of maple syrup and a pinch of Fleur de Sel creates a perfectly balanced interplay of sweet, nutty and salty, using only high-quality, natural ingredients.
Making vegan almond butter cups at home is easier than you think
Anyone who thinks making vegan pralines is complicated will be amazed at how simple this recipe really is. These almond butter cups require neither an oven nor any special equipment, just muffin moulds, a little patience while they set at room temperature, and of course really good ingredients.
As the chocolate base, I use Vego Melts, which melt beautifully and create a smooth, glossy shell. Combined with brown almond butter, the result is a vegan praline filling that can easily rival any store-bought chocolate bar.
Healthier treats: Almond Butter Cups with Fleur de Sel
The maple syrup provides a gentle, natural sweetness, the almond butter delivers healthy fats and protein, and the Fleur de Sel on top is that little extra touch that turns a good recipe into a great one.
Whether as a vegan treat for the snack drawer, a dessert after dinner, or a beautifully wrapped gift, these nut butter cups always hit the right note.
What do you need for the Almond Butter Cups with Fleur de Sel?
- Chocolate
You might already know the VEGO bar, which has been winning award after award for over 10 years? The Vego Melts are just as delicious! These are chocolate buttons made from delicately melting gianduja chocolate, crafted with high-quality organic hazelnut paste, offering a rich, nutty flavour. They melt very quickly, making them absolutely perfect for these almond butter cups.
By the way, VEGO is not only vegan, the company also ensures that their products are made under fair and safe working conditions, and of course without palm oil. At least 10% of total annual profits are donated to animal welfare, environmental protection and human rights causes, so by buying a VEGO product you’re supporting important social projects!
Vego products are sold worldwide in stores and online. You’ll often find them in the baking section of health food stores. Check out the Vego website here.
- Brown almond butter
Brown almond butter is made from unpeeled, roasted almonds, giving it a more intense, slightly caramelised flavour compared to white almond butter. It’s packed with healthy unsaturated fatty acids, magnesium and vitamin E.
- Maple syrup
Maple syrup is not only a natural sweetener, it also brings a warm, slightly smoky depth to the recipe that pairs perfectly with the nuttiness of the almond butter. Compared to refined sugar, it contains trace elements such as zinc and manganese.
- Fleur de Sel
Fleur de Sel is salt that is hand-harvested from the surface of the sea, with a delicate, almost crisp texture. A pinch on top of the almond butter cups intensifies the sweetness of the chocolate and turns every bite into a little flavour experience.
Why should you temper the chocolate for this chocolate sheet cake, and what is the seeding method?
Tempering chocolate is an essential step to achieving a perfect result when working with chocolate. During tempering, chocolate is carefully heated and cooled to specific temperatures to stabilize the cocoa butter’s crystal structure. This process gives the chocolate a beautiful shine, a crisp texture, and a smooth, even appearance.
The seeding method is a simple and effective tempering technique for home use. First, the chocolate is melted to dissolve all cocoa butter crystals. Then, finely chopped, unmelted chocolate is stirred into the warm mixture. These solid pieces contain stable beta crystals, which distribute evenly throughout the chocolate and help cool it to the ideal working temperature. This method allows for quick and straightforward tempering without multiple heating and cooling steps. The result is delicious, silky-smooth, stable chocolate; perfect for pralines, coatings, and decorations.
A great YouTube video on tempering chocolate by CupcakeJemma can be found here.
Almond Butter Cups with Fleur de Sel
Recommended Equipment
Ingredients
- 180 g Vego Melts or other vegan chocolate
- 3 tablespoons brown almond butter
- 2 teaspoons maple syrup
- 1 teaspoon fleur de Sel
Instructions
- First, prepare all ingredients and equipment. This makes cooking much more relaxed and you won't forget anything 🙂
- Place six paper muffin cups into a muffin tin.
- Mix the almond butter with maple syrup and a pinch of fleur de sel.
- Now temper the chocolate using the seeding method. It's not as complicated as it looks at first glance: Finely chop 1/3 of the chocolate. This makes it easier to melt and ensures even heat distribution. Then set aside. Fill a saucepan with a little water and heat it on low. The water should not boil, just gently simmer.Hang a melting pot over the saucepan so that the bottom of the melting pot does not touch the water. You can also use a heatproof bowl placed on top of the saucepan.Add the other 2/3 of the chocolate to the melting pot. Stir regularly until the chocolate is completely melted. Keep an eye on the temperature: the chocolate should not get hotter than necessary for melting (40–45°C).Remove the melting pot from the double boiler and quickly stir in almost all of the remaining chopped chocolate. Press larger pieces against the sides with the spoon, this helps the chocolate melt evenly. This lowers the temperature to approx. 30°C and crystallises the chocolate.
- Distribute half of the melted chocolate among the muffin cups and use the spoon to push the chocolate slightly up the sides. Then add the almond butter mixture to the centre. Spoon the other half of the melted chocolate over the almond butter and spread it in a spiral. Sprinkle the remaining fleur de sel on top.
- Now enjoy, or store in an airtight container in the fridge.
Nutrition
How long do the Almond Butter Cups keep?
Stored in an airtight container in the fridge, the cups will keep for about 1–2 weeks. In the freezer, they’ll last up to 3 months, perfect for making a batch ahead of time, as they’re ready to eat within minutes of taking them out!
Are the chocolate cups gluten-free?
Yes, the recipe contains no grains.
Can I use a different nut butter?
Cashew butter, pistachio butter, hazelnut butter or peanut butter all work really well too.
Can I use a different salt instead of Fleur de Sel?
Yes, but Fleur de Sel has a lovely crunchy texture that makes it extra special.
Can I leave out the salt?
Yes, but the salt makes a big difference to the flavour! It adds depth and enhances the sweetness.
Looking for more recipes using Vego Melts?
If you loved the Almond Butter Cups, you’ll probably also enjoy my Chocolate Sheet Cake with Sea Salt.
Love homemade treats made with better-for-you ingredients? If you enjoyed the Almond Butter Cups, you might also like my
