Instant Pot Chocolate Almond Butter Cups
Instant Pot Chocolate Almond Butter Cups
A no-bake dessert featuring rich dark chocolate cups filled with a creamy, sweet almond butter mixture, made easily using an Instant Pot.
Nutrition
Calories: 180cal
Carbohydrate: 15g
Protein: 3g
Fat: 12g
Cholesterol: – -mg
Sodium: 35mg
Difficulty Level: easy
15 min Prep
5 min Cook
20 min Total
12 Cups
Ingredients
- 1.5 cups dark chocolate chips
- 0.5 cup creamy almond butter (unsweetened)
- 0.25 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 1 pinch sea salt
- 1 teaspoon coconut oil (optional, for smoother chocolate)
Instructions
- Prepare the silicone mold: Lightly grease a 12-cup silicone cupcake mold with coconut oil or line a muffin tin with parchment paper liners.
- Melt the chocolate: Add chocolate chips (and coconut oil, if using) to a heatproof bowl. Place the bowl on the Instant Pot’s trivet. Pour 1 cup of water into the Instant Pot, then lower the trivet with the bowl into the pot. Close the lid, set the valve to sealing, and use the ‘Sauté’ function on low. Stir chocolate every 2 minutes until fully melted (about 5 minutes total). Tip: If the chocolate is too thick, add another ½ teaspoon of coconut oil.
- Layer the chocolate: Spoon 1 teaspoon of melted chocolate into each mold. Use the back of a spoon to spread it up the sides to form a cup. Freeze for 10 minutes to harden.
- Make the filling: In a bowl, mix almond butter, powdered sugar, vanilla, and salt until smooth. If the mixture is crumbly, add 1 teaspoon of water to help it bind.
- Assemble: Remove molds from the freezer. Add 1 teaspoon of almond butter filling to each chocolate cup, pressing gently to flatten. Leave a small border around the edges.
- Top with chocolate: Pour remaining melted chocolate over the filling, covering it completely. Tap the mold gently on the counter to remove air bubbles.
- Freeze again: Return the mold to the freezer for 15 minutes or until fully set. Pop cups out of the mold and store in an airtight container in the fridge.