What kind of chocolate can I use for the shell?

The recipe specifies using carob or cocoa powder for the chocolate shell, combined with liquid coconut oil, agave nectar, and vanilla.

How do I get the chocolate shell to set without baking?

The chocolate shell mixture is combined without heat and then frozen for one hour to set around the almond butter filling.

What's the best way to fill the candy molds?

Use a butter knife to coat the bottom and sides of the candy molds with the thick chocolate mixture, then pour in heaping teaspoons of the almond butter filling before topping with more chocolate.

Can I use a different nut butter for the filling?

While the recipe specifically calls for almond butter, a similar consistency nut butter could likely be substituted, though the flavor profile would change.

How long do these almond butter cups need to freeze to set?

The recipe instructs to freeze the filled molds for one hour to ensure they are fully set before enjoying.

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Heart-Shaped Almond Butter Cups
[Vegan]

AP By: Amber St. Peter

Author Bio

I'm Amber, the author of ettle Vegan. I made the transition to a plant-based diet... Read More

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A plate of heart-shaped vegan almond butter cups, featuring a rich dark chocolate shell and creamy light brown filling, ready to enjoy.

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Heart-Shaped Almond Butter Cups [Vegan]

Dairy Free

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Valentine's day is just around the corner! I hope you're enjoying whatever plans you've made for the day and eat lots of yummy treats in the coming days! Today, we are making some seriously sweet, awesomely indulgent, surprisingly not TOO bad for you treats for you to share with your... Read More

Ingredients You Need for Heart-Shaped Almond Butter Cups [Vegan]

Chocolate shell

4 tablespoons liquid coconut oil 1/3 cup agave nectar
1 teaspoon vanilla
1/2 cup carob or cocoa powder

Almond butter filling

1 tablespoon coconut oil
3 tablespoons almond butter
1/4 cup powdered sugar

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How to Prepare Heart-Shaped Almond Butter Cups [Vegan]

chocolate shell Chocolate Shell

Combine melted coconut oil, agave nectar, and vanilla in a bowl. Add carob (or cocoa) powder and mix very well, until mixture reaches a uniform consistency. It gets kind of
hard to stir since there's no heat involved, but push through, its worth it!

Almond butter filling

Melt the coconut oil and combine it with almond butter. Mix well.
Add the powdered sugar in two parts, stirring well after each and trying to remove any lumps that may have gathered.
Fill bottom and sides of candy molds with chocolate using a butter knife (the texture will be pretty thick). I used silicone cupcake molds for bigger chocolates, but you could really use any size as long as you have enough room in the molds for the almond butter filling as well.
Once molds have been coated in chocolate mixture (about a 1/8-1/4 inch thick), pour in heaping teaspoons of the almond butter mixture until the molds are almost all the way full.
Use remaining chocolate mixture to top almond butter mixture and seal the molds.
Freeze for one hour to set, then enjoy!