Almond Butter Cup Dessert


  • 1 can coconut milk, cream from the top only*
  • 1/4 cup almond butter
  • 1–3 Tbsp maple syrup (I use 1.5 Tbsp)
  • 1/4 tsp vanilla extract
  • 1/3 cup chocolate chips, dairy-free soy-free


  1. Spoon the coconut milk cream from the top, leaving the liquid coconut milk. It should be thick and creamy, about 1/3-1/2 cup worth.
  2. Whip on low until smooth and fluffy. Don’t overmix.
  3. Add the almond butter, 1 tablespoon at a time while slowing mixing. Slowly drizzle in the maple syrup and vanilla extract.
  4. Spoon into small jars or bowls.
  5. Melt the chocolate chips and drizzle over the top of your almond butter cup dessert.