We first came up with these thin mint almond butter cups during the Girl Scout season of 2018. We were looking to make a dessert that was reminiscent of this famous cookie, but that only required a few wholesome ingredients. The recipe inspiration comes from our healthy peanut butter cups, which are made with peanut butter, coconut oil, and a sweetener. These, of course, are a bit more unique and remind you exactly of a Thin Mint GS cookie!
These Thin Mint Almond Butter Cups are my personal favorite nut butter cup, ever. They’re just so minty and chocolatey and perfect in every way. And- if you like Thin Mint Girl Scout Cookies, then these will be your jam…I promise!
These babies are made with an almond butter base, sweetened with maple syrup, and flavored with mint extract. Let’s take a look at everything you’ll need!
What You Need for Thin Mint Almond Butter Cups
- Almond butter – when possible, make sure to buy drippy almond butter. It will make your life so much easier!
- Coconut oil – coconut oil help thin out the cups to make them easier to pour.
- Cocoa powder – this is what makes them chocolatey!
- Mint extract – a little goes a long way.
- Maple syrup – we’re all about all-natural sweeteners and maple syrup is the perfect pair when it comes to chocolate.
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Can I use a different nut butter?
If you’re not an almond butter person, I suggest going cashew butter before peanut butter just because peanut butter has such a distinct flavor.
What if my almond butter isn’t drippy?
Your almond butter must be thin enough to be able to mix. If it’s not, you can blend it up with some coconut oil. That should thin things out.
Do I have to store these in the freezer?
Yes, you have to store these in the freezer. They are similar to our freezer fudge in that they will melt at room temperature.
A Few Tips
- Batter too thick: If your batter is still too thick, add more coconut oil. It should be the consistency of a drippy nut butter.
- Use a silicone mold: while we used paper liners, silicone works wonders and is better for the environment.
- Use a mini muffin tin: you can make bite-sized thin mint cups by using a mini muffin tin instead.
Once your cups have set, you can transfer them into a freezer-safe gallon-size bag. Store them in the freezer for up to 3 months.
More of our Favorite…
Nut Butter Cups
- Peanut Butter Crunch Cups
- Dark Chocolate Raspberry Almond Butter Cups
- Protein Cookie Dough Cups
- PB Twix Cups
- Peanut Butter Oat Cups
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- 2/3 cup creamy, all-natural almond butter the drippier the better!
- 1/4 cup melted coconut oil
- 1/4 cup cocoa powder
- 1/4 teaspoon mint extract
- 1/4 cup maple syrup
- sea salt for topping
- 2 tablespoons mini chocolate chips for topping
- First, line a muffin tin with nonstick liners. Set aside.
- Place all ingredients except for salt and chocolate chips into a medium-sized bowl. Mix well. If the batter is too thick to mix, add more melted coconut oil. The batter should be similar to drippy nut butter.
- Scoop a heaping tablespoon of batter into each muffin liner. Repeat until you've evenly distributed it into 12 liners.
- Sprinkle on some sea salt and mini chocolate chips.
- Place in freezer for at least 1 hour or until firm.
- Once frozen, you can transfer them into an airtight container or gallon-size plastic bag. Store in the freezer for up to 3 months. When you're ready to eat one, let it thaw briefly on the counter for a few minutes.
- If your batter isn’t easily poured into the cupcake tin, add more melted coconut oil. You do not want your batter to be too thick and sometimes thickness is dependent on how oily your nut butter is.
- Option to replace maple syrup with honey or liquid stevia.
- Option to replace almond butter with any other nut butter such as cashew or peanut.
- Store in the freezer for up to 3 months.
Calories: 158kcal Carbohydrates: 10g Protein: 13g Fat: 13g Fiber: 2g Sugar: 6gOriginal Article
