Go Back
–+ servings
chai spiced almond butter cups

Chai-Spiced Almond Butter Cups

No ratings yet
These homemade chai-spiced almond butter cups feature a rich chocolate shell surrounding a creamy, aromatic filling. The warm notes of cinnamon, cardamom, and ginger perfectly complement the nutty almond butter, creating a sophisticated treat that's surprisingly simple to prepare.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings: 24 cups
Course: Dessert
Cuisine: Indian
Calories: 125
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups chocolate chips or finely chopped chocolate bars dark or milk (12 oz / 340 g)
  • 1/4 teaspoon fine salt
  • 2 teaspoons neutral coconut oil optional, for quick-set method
  • 1 teaspoon chai spice blend or mix 3/4 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp cardamom, tiny pinch clove
  • 1/2 cup almond butter well stirred
  • 2 tablespoons maple syrup
  • 1-3 tablespoons powdered sugar optional, for thicker filling
  • Extra chai spice or flaky salt for topping optional

Equipment

  • Mini muffin tin
  • Paper liners
  • Microwave or double boiler

Method
 

  1. Line a 24-cup mini muffin tin with paper liners.
  2. For quick-set method: Melt chocolate chips in 20-30 second microwave bursts until smooth, then stir in coconut oil. For tempered method: Melt two-thirds of chocolate over gentle water bath until 113-115°F, remove from heat, add remaining third to cool to 82°F, then briefly rewarm to 88-90°F for dark chocolate or 86-88°F for milk.
  3. In a separate bowl, mix almond butter, maple syrup, chai spice blend, and salt until creamy. If desired, beat in powdered sugar for a thicker texture.
  4. Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Tap the pan gently to level the chocolate and remove air bubbles. Chill for 5-10 minutes until set.
  5. Add about 1 teaspoon of chai-almond filling to each cup, leaving a border around the edges for sealing.
  6. Top each cup with another teaspoon of chocolate. Tap again to smooth the surface. If desired, sprinkle with a tiny pinch of chai spice or flaky salt.
  7. Allow cups to set fully—20-30 minutes in the refrigerator for quick-set method, or at cool room temperature for tempered chocolate.

Nutrition

Calories: 125kcal

Notes

For best results, use high-quality chocolate that you'd enjoy eating on its own, and almond butter with minimal ingredients (ideally just almonds and salt).
If using the quick-set method with coconut oil, store cups in the refrigerator and let them warm up for about 5 minutes before serving for the perfect creamy center.
These cups can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!