Go Back
–+ servings
homemade healthy peanut butter cups copycat recipe

Homemade Healthy Peanut Butter Cups

Before diving into the delightful world of homemade healthy peanut butter cups, let’s chat about what you can pair them with. These treats are versatile – they can be grand companions to a cup of vibrant coffee or a refreshing glass of almond milk.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
Keyword: Homemade Healthy Peanut Butter Cups
Servings: 9
Calories: 130kcal

Equipment

  • teaspoon

Ingredients

  • ½ cup smooth natural peanut butter: Creamy and luscious it's the heart of this recipe.
  • 1 3.5 ounce bar 85% dark chocolate: Quality chocolate for rich flavor.
  • ½ tablespoon pure maple syrup or agave nectar: A touch of sweetness without the guilt.
  • ½ tablespoon finely shredded coconut flour: Adds a unique texture and helps bind.
  • ¼ teaspoon pure vanilla extract optional: Boosts the overall flavor.
  • 1/8 teaspoon ground cinnamon optional: A warm spice that complements the chocolate.
  • Pinch of sea salt: Enhances the flavor of the peanut butter.
  • Fancy flaked sea salt: For sprinkling on top as a finishing touch.

Instructions

Step 1: Prepare Your Molds

  • Start by grabbing a muffin tin and lining it with cupcake liners. This ensures that your treats come out easily and are a breeze to serve.

Step 2: Melt the Chocolate

  • Next, chop your dark chocolate into smaller chunks to ensure even melting. Use a microwave-safe bowl and heat it in 30-second intervals, stirring in between. Once melted, let it cool slightly.

Step 3: Coat the Bottoms

  • Spoon about a teaspoon of melted chocolate into the bottom of each liner. Tilt the tray to ensure the chocolate coats the bottom evenly. Place the tin in the refrigerator for about 10 minutes to set.

Step 4: Make the Peanut Butter Filling

  • While your chocolate is setting, get your peanut butter mixture ready. In a bowl, combine the smooth peanut butter, maple syrup, coconut flour, vanilla extract, cinnamon, and salt. Stir until smooth; it should be creamy and well-blended.

Step 5: Fill with Peanut Butter

  • Remove the muffin tin from the fridge. Now, add about a tablespoon of the peanut butter mixture into each mold. Spread it evenly, keeping it centered.

Step 6: Top with Chocolate

  • Pour the remaining melted chocolate over the peanut butter filling, covering it completely. Tap the tin gently on the counter to level the top and remove any air bubbles.

Step 7: Chill to Set

  • Return the tin to the refrigerator for at least an hour to allow the chocolate to harden. Once set, carefully peel away the liners.

Notes

  • Quality Matters: Use high-quality chocolate for a richer taste. Your taste buds will thank you.
  • Storage: Keep these treats in an airtight container in the fridge. They can last up to two weeks, but good luck having them around that long!
  • Experiment: Try almond butter or sun butter for a nut-free alternative. The flavor adjusts beautifully.
  • Flavor Variations: Add pieces of dried fruit or crushed nuts into the filling for an exciting twist.
  • Serving Ideas: Pair with fresh fruit or yogurt for a light dessert.

Nutrition

Calories: 130kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Fiber: 2g | Sugar: 2g
Tried this recipe?Let us know how it was!