We created these Thin Mint Almond Butter Cups during the Girl Scout season of 2018 to capture that classic Thin Mint cookie flavor using just a handful of wholesome ingredients. Inspired by simple homemade nut butter cups, this recipe focuses on natural ingredients: almond butter, coconut oil, cocoa powder, mint extract, and maple syrup. The result is a refreshing, minty, chocolatey treat you can keep in the freezer for quick sweet cravings.
These thin mint cups are among my favorite nut butter bites: cool, crisp with mint, and deeply chocolatey. If you love Thin Mint Girl Scout Cookies, these will likely become one of your go-to freezer treats.
What You Need for Thin Mint Almond Butter Cups
Below are the core ingredients and a short note about each so you know what to look for and why each one matters.
- Almond butter – Use creamy, all-natural almond butter. The drippier or more fluid the almond butter, the easier it is to mix and portion.
- Coconut oil – Melted coconut oil thins the mixture so it’s pourable and helps the cups set firmly in the freezer.
- Cocoa powder – Unsweetened cocoa makes the cups taste rich and chocolatey without the need for melted chocolate.
- Mint extract – A little mint extract delivers that classic Thin Mint flavor. Start small and adjust to taste.
- Maple syrup – A natural sweetener that pairs beautifully with chocolate. You can swap for honey or a liquid sweetener if preferred.
Ingredients (makes about 12)
- 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 (optional)
- 2 tablespoons mini chocolate chips, for topping (optional)
Instructions
- Line a muffin tin with nonstick liners or use a silicone mold and set aside.
- In a medium bowl, combine almond butter, melted coconut oil, cocoa powder, mint extract, and maple syrup. Mix until smooth. If the batter is too thick to stir, add a small additional amount of melted coconut oil until it reaches a drippy nut-butter consistency.
- Scoop a heaping tablespoon of batter into each liner, evenly distributing the mixture across 12 cups.
- Top each cup with a light sprinkle of sea salt and a few mini chocolate chips if you like.
- Freeze for at least 1 hour, or until firm.
- Once frozen, transfer the cups to an airtight, freezer-safe container or a gallon-size freezer bag. Store in the freezer for up to 3 months. When ready to eat, let a cup sit at room temperature for a few minutes to soften slightly before enjoying.
Tips & Notes
- Batter consistency: The easiest way to get a smooth, pourable batter is to use a flexible almond butter and warm the coconut oil. If your almond butter is very thick, add more melted coconut oil a teaspoon at a time until the mixture flows like drippy nut butter.
- Mold options: Paper liners work fine, but silicone molds release easily and are reusable, which reduces waste. You can also use a mini muffin tin for bite-sized cups.
- Sweetener swaps: Maple syrup can be replaced by honey or a liquid sweetener like liquid stevia. Keep in mind sweetness intensity varies, so adjust to taste.
- Nut butter alternatives: If almond butter isn’t your favorite, cashew butter is a mild alternative that blends well. Peanut butter will work but will impart its own distinct flavor.
- Toppings and flavor variations: For a stronger chocolate feature, sprinkle larger chocolate chips or lightly press a thin chocolate square on top before freezing. You can also add a pinch of espresso powder to deepen the chocolate flavor.
Storage
After the cups are fully frozen, transfer them to a freezer-safe container or bag. Stored in the freezer, they keep for up to 3 months. Because these cups contain coconut oil and nut butter rather than tempering chocolate, they will soften and begin to melt at room temperature—so keep them frozen until ready to eat and let thaw a few minutes before serving.
Serving Suggestions
Enjoy these thin mint cups straight from the freezer for a refreshing, cool bite. They also pair nicely with coffee or a warm mug of tea—allowing the cup to soften slightly brings out the almond and mint notes. For entertaining, arrange them on a chilled tray so they stay firm while served.
Nutrition
Approximate nutrition per serving (one cup): Calories: 158 kcal; Carbohydrates: 10 g; Protein: 13 g; Fat: 13 g; Fiber: 2 g; Sugar: 6 g. Nutrition information is an estimate and should be used as a guideline only.
Variations to Try
- Darker mint: Increase cocoa powder slightly and add a touch more maple syrup to balance bitter notes.
- Chocolate-coated: After freezing, dip a frozen cup in melted chocolate and return to the freezer for a crisp chocolate shell.
- Nut-free option: Use sunflower seed butter in place of almond butter for a nut-free version, adjusting the consistency as needed with melted coconut oil.
If you make these, save a batch in the freezer so you always have a minty, chocolatey snack ready. They’re simple to prepare, require minimal ingredients, and are a healthier alternative to prepackaged mint chocolate treats.