Healthy Chocolate Peanut Butter Cups

Making your own healthy chocolate peanut butter cups is quick and easy, uses only simple, wholesome ingredients, and tastes even better than the store bought kind. Plus, these delectable treats are vegan, refined sugar free, and gluten-free!

Healthy Chocolate Peanut Butter Cups

I created this recipe by accident. Last week, I was craving something sweet and chocolaty. I intended to make my matcha dark chocolate mint cups, one of my favorite candy-like chocolate treats (tastes just like an andes mint). After starting to microwave the dark chocolate chips, I realized I was out of the main ingredients for the matcha cups. I didn’t want the chocolate to go to waste, so I had to find a way to use it.

I always have peanut butter on hand, so I decided to create a healthy chocolate peanut butter cup. Chocolate peanut butter cups were my favorite candy growing up as a kid, and truth be told, I should have created a healthier version sooner! You guys know I’m obsessed with chocolate and peanut butter (take my chunky monkey smoothie or chocolate peanut butter puffed millet bars as evidence of this). It seemed only right to lightened up this beloved and delicious candy.

Ingredients

I used only wholesome, simple ingredients in this recipe:

• dark chocolate chips, I used Lily’s
• coconut oil
• peanut butter
• coconut flour
• date syrup (maple syrup works too)
• vanilla
• salt and cocoa nibs, optional for topping

How to make Healthy Chocolate Peanut Butter Cups

First, grab some cupcake liners and line 11 cavities of a cupcake/muffin pan.

Next, in a microwave safe bowl, combine the dark chocolate chips and coconut oil. Heat the chocolate chips in the microwave, on 50% power, in increments of 45 seconds, stirring after each increment, until the chocolate is fully melted and smooth. It’s important to lower the power to 50% so the chocolate doesn’t scorch and seize, leaving you with a clumpy mess. Slowly melting the chocolate using less heat ensures smooth, velvety chocolate every time!

Divide half of the melted chocolate between the 11 lined muffin cavities, about 1 tablespoon per liner. Place in the freezer to set for 5 minutes.

Meanwhile, add the creamy, runny peanut butter, date syrup, vanilla, and 1 tablespoon coconut flour together in a bowl and stir until it forms a thick paste that you can easily form into a ball. If it’s too runny, add another tablespoon of coconut flour. Another tip: if your peanut butter is too dry and not runny, microwave it for a minute until it’s creamy again, then add the other ingredients to form the peanut butter balls.

Scoop out about a 1/2 tablespoon of the peanut butter mixture and, using your hands, form it into a circle like shape that’s a little smaller than the muffin cavity. Place it on top of the chocolate layer.

Pour the remaining melted dark chocolate on top of the peanut butter layer so the peanut butter mixture is fully covered. If the leftover  dark chocolate hardened, heat it again in the microwave on 50% power until smooth and pourable again.

If desired, top each cup with flaky sea salt and cocoa nibs.

Place in the freezer to harden, about 15-20 minutes. Remove from liners and enjoy!

How to store Chocolate Peanut Butter Cups

I recommend storing these healthy peanut butter cups in an airtight container in the refrigerator. When ready to eat, take the healthy chocolate peanut butter cups out of the refrigerator about 15 minutes before so they become soft and creamy again.

enjoy!

These healthy peanut butter cups were a very happy accident. It’s a healthy and more delicious version of my favorite childhood treat. A creamy, luscious, and sweet peanut butter layer sanwhiched between rich dark chocolate and topped with flaky sea salt and cocoa nibs. Heaven! You guys need to try this recipe!

If you make these healthy peanut butter cups, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

Print

Chocolate Peanut Butter Cups

Course Dessert

Prep Time 10 minutes

Freezer Time 20 minutes

Ingredients

• 2 cups dark chocolate chips I used Lily’s
• 2 tablespoons coconut oil
• 1 cup creamy natrual peanut butter see notes
• 2 tablespoons date or maple syrup
• 1-2 tablespoon coconut flour
• 1 teaspoon vanilla
• 1 tablespoon Flaky sea salt for topping
• 1 tablespoon cocoa nibs for topping

Instructions

1. Line 11 muffin cavities with liners.

2. In a microwave safe bowl, combine one cup of the dark chocolate chips and 1 tablespoon coconut oil. Heat the chocolate chips in the microwave, on 50% power, in increments of 45 seconds, stirring after each increment, until the chocolate is fully melted.

3. Divide the melted chocolate between the 11 muffin cavities, about 1 tablespoon per liner. Place in freezer to set for 5 minutes.

4. Meanwhile, add the creamy peanut butter (see note if using a thick peanut butter like Jiff), date/maple syrup, vanilla, and 1 tablespoon coconut flour together in a bowl and stir until it forms a thick paste that you can easily form into a ball. If it's too runny, add another tablespoon of coconut flour.

5. Scoop out about 1/2 tablespoon of the peanut butter mixture and, using your hands, form it into a circle like shape that’s a little smaller than the muffin cavity. Place it on top of the chocolate.

6. Melt remaining melted dark chocolate chips and coconut oil in a microwave safe bowl (again on 50% power, in increments of 45 seconds).

7. Divide the remaining dark chocolate between the muffin liners so the peanut butter mixture is fully covered.

8. If desired, top each cup with flaky sea salt and cocoa nibs.
9. Place in freezer to harden, about 15-20 minutes.
10. Remove from liners and place in an air tight container to store (store in refrigerator).
11. Serve and enjoy!

Recipe Notes

If you are using a less runny peanut butter (like Jiff Naturals) or your peanut butter has dried up a bit, you should microwave it for 30-45 seconds to help loosen it up so its easier to combine all the ingredients to make the peanut butter layer. 

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