Crispy Chocolate Almond Cups

Creamy almond-hazelnut centres wrapped in chocolate with the perfect light crisp—an easy but satisfying no-bake treat made with simple pantry ingredients.

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If you enjoy the classic combination of chocolate and nut butter, these Crispy Chocolate Almond Cups are about to become a freezer staple. This homemade chocolate peanut butter cup alternative brings together creamy almond butter, chocolate hazelnut spread, and puffed rice cereal inside a rich chocolate shell for a satisfying bite-sized treat.

These mini cups are easy to make and perfect for everything from lunchboxes to desserts. The almond butter adds heart-healthy fats and plant-based protein, while puffed rice keeps the texture light and crispy without needing complicated ingredients.

Best of all, they come together in minutes with no baking required.

Ingredients

Here’s what you’ll need for this recipe:

Filling

Almond butter: The base of the filling, almond butter provides a creamy texture along with heart-healthy unsaturated fats, plant protein, vitamin E, and magnesium.

Chocolate Hazelnut Spread: Adds richness and a smooth chocolate-hazelnut flavour that pairs nicely with the almond butter.

Puffed rice cereal: Creates a light crispy texture while helping balance the richness of the filling. Different puffed rice cereals may create slightly different textures.

Salt: Enhances the chocolate flavour and balances sweetness.

Chocolate Coating

Chocolate Chips: Forms the rich outer shell that holds everything together. Sweetness and depth of flavour will depend on the kind of chocolate chips used.

Coconut Oil (optional): Helps create a smoother, shinier melted chocolate coating.

Optional Toppings

Sea Salt: Adds contrast and enhances the chocolate flavour.

Chopped Almonds or Hazelnuts: Adds extra crunch and nutty flavour while making the cups look beautiful for serving.

Kitchenware

You’ll also need:

Mini silicone muffin tray or mini muffin liners
Small mixing bowl
Microwave-safe bowl
Spoon or small cookie scoop
Silicone spatula or spoon
Measuring cups and spoons

Steps

Make the Filling: In a small bowl, stir together the almond butter, chocolate hazelnut spread, and pinch of salt until smooth and creamy. If needed, slightly melt the mixture in the microwave. Fold in the puffed rice cereal last so it stays crisp. The filling should be creamy and lightly crunchy. If the mixture feels too soft, chill for 5–10 minutes before assembling.
Melt the Chocolate: Add the chocolate chips to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until smooth and glossy. If desired, stir in 1 teaspoon coconut oil for a smoother consistency.
Assemble the Cups: Using a mini silicone muffin tray, add about 1 teaspoon melted chocolate to the bottom of each cavity. Use the back of a spoon to gently spread the chocolate slightly up the sides. Evenly spoon a small amount of filling into the centres. Cover with more melted chocolate until the filling is fully sealed. Gently tap the tray on the counter to smooth the tops. Optional: sprinkle with flaky sea salt or chopped nuts before chilling.
Chill: Freeze for 20–30 minutes or refrigerate until firm. Once set, remove from the tray and enjoy.

Tips & Notes

To keep these fully plant-based, use dairy-free chocolate chips and a vegan chocolate hazelnut spread.
Stir almond butter well before measuring to evenly distribute the oils.
Silicone trays work best for easy removal.
Store chilled for the best texture and snap.
Want extra crunch? Add a tablespoon of chopped roasted almonds to the filling.
Storage
- Fridge: up to 1 week in an airtight container
- Freezer: up to 2 months
- Allow frozen cups to sit at room temperature for 3–5 minutes before eating for the best texture.

Recipe

Crispy Chocolate Almond Cups

Servings: 20
Time: 45 mins
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Creamy almond-hazelnut centres wrapped in chocolate with the perfect light crisp—an easy but satisfying no-bake treat made with simple pantry ingredients.

Ingredients

1/2 cup natural almond butter
2 tbsp chocolate hazelnut spread
8 tbsp puffed rice cereal
Pinch of salt
1 1/2 cups chocolate chips
Optional: 1 tsp coconut oil
Optional toppings: flaky salt, chopped almonds or hazelnuts

Directions

In a small bowl, stir together the almond butter, chocolate hazelnut spread, and pinch of salt until smooth and creamy. If needed, slightly melt the mixture in the microwave. Fold in the puffed rice cereal. If the mixture feels too soft, chill for 5–10 minutes before assembling.
Add the chocolate chips to a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until smooth and glossy. If desired, stir in 1 teaspoon coconut oil for a smoother consistency.
Using a mini silicone muffin tray, add about 1 teaspoon melted chocolate to the bottom of each cavity. Use the back of a spoon to gently spread the chocolate slightly up the sides. Evenly spoon a small amount of filling into the centres. Cover with more melted chocolate until sealed. Gently tap the tray on the counter to smooth the tops. Optional: sprinkle with flaky sea salt or chopped nuts before chilling.
Freeze for 20–30 minutes or refrigerate until firm. Once set, remove from the tray and enjoy.

Nutrition

Please note: the nutrition information provided above is an estimation based on a reference serving size. It is subject to error/variation and is for information purposes only. The website owner is not liable for this information. While this information may be helpful for you, please remember that food is more than just numbers.

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Disclaimer: All recipes on this site are intended for informational and educational purposes only. Results may vary depending on ingredients, equipment, and individual experience. Please use your best judgment and consider any allergies, dietary needs, or health conditions. The website owner is not responsible for any outcomes related to the preparation, cooking, or consumption of these recipes. Use this content at your own discretion and risk.