AB&J Cups

I have seen so many beautiful pictures of homemade chocolate and nut butter cups and I figured it was about time I experimented with making my own. With good quality dark chocolate, almond butter, and a touch of organic jam – I feel good about letting my girls have these special treats.

I used both heart and star shaped silicone molds. The hearts popped out a lot easier than the stars.

After melting the chocolate, I coated the bottom and sides of my molds with chocolate. I popped the molds in the freezer between each step to help the firm up. Next I added a bit of jam. I used a store bought, organic jam but you could certainly make your own.

Next I spooned the almond butter over the jam and topped each with a small sprinkle of sea salt.

Finally, I covered each mold with the remaining chocolate.

The results were delicious! I had wanted thin layers of chocolate but the thinner the layer, the more fragile. Some of the treats with thin layers of chocolate cracked as I popped them out f the molds. Going slightly thicker might help with that. Also, the heart shaped molds were much easier to pop out than the flowers.

Even the broken ones were delicious! Although I only plates the pretty ones for the party we attended. We saved the messy ones for ourselves at home!



  • 7 oz dark chocolate
  • 1 TBS coconut oil
  • 1/2 cup almond butter
  • 1/4 cup strawberry jam
  • Sprinkle sea salt


  1. Melt chocolate and coconut oil together in the microwave beginning with 30 second increments and then 15 second increments, stirring in between each, until chocolate is melted and smooth.
  2. Spoon chocolate into silicone molds and use a pastry brush to coat the sides of the mold.
  3. Place mold in freezer for roughly 10 minutes or until chocolate is firm.
  4. Spoon jam evenly amongst molds.
  5. Freeze layer for 5-10 minutes.
  6. Spoon almond butter evenly amongst molds.
  7. Sprinkle sea salt over almond butter.
  8. Gently pat mold on counter top for even distribution.
  9. Freeze layer for 5-10 minutes.
  10. Cover molds with the remaining melted chocolate and gently pat tray to distribute evenly.
  11. Freeze or refrigerate until chocolate is set and form.
  12. Gently pop treats out of silicone molds and store in the fridge. (If you don’t eat them all!)
  13. Enjoy!

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