A healthier and homemade alternative to Reese’s Peanut Butter Cups, made with only 5 ingredients!
I think it’s safe to say that chocolate and peanut butter are a match made in heaven, which is why Peanut Butter Cups are definitely on my top 3 favorite candy list. After Jared bought me a bag of Justin’s Peanut Butter Cups and the bag disappeared so fast, I knew I wanted to make my own to satisfy my sweet tooth when needed.
I began my quest to create a healthier version of peanut butter cups and found that I only needed 5 simple ingredients. I also love that you don’t always have to use peanut butter. You can use other nut butters such as almond butter or sunflower butter!
Personally, I love how messy and imperfect these turned out. And the course sea salt on top adds that extra oomph needed to take these peanut butter cups from amazing to REALLY amazing.
So how are these a healthy version of the popular store-bought peanut butter cups?
- Baking with pure maple syrup is a great way to avoid using refined sugar like the store-bought versions.
- Cocao powder isn’t dense with antioxidants.
- Peanut butter is a good source of protein (make sure you read the labels to find the best peanut butter without all the additives and sugar).
Trust me when I say you will be stocking your freezer with these as soon as you take the first bite!
Let’s dive in..
- 2/3 cup cacao powder
- 1/3 cup coconut oil
- ½ cup pure maple syrup
- ½ cup peanut butter
- 1 tsp sea salt
- Line a muffin pan with 12 cupcake baking cups, then set aside.
- In a medium mixing bowl, whisk together cacao powder, coconut oil, and pure maple syrup until well combined and coconut oil is completely dissolved.
- Scoop about 1 to 1 ½ tablespoon chocolate mixture into prepared baking cups. Then add about ½ tablespoon peanut butter in the center of each cup (on top of chocolate layer).
- Top and spread remaining chocolate on top of peanut butter until completely covered.
- Sprinkle with sea salt, then place in freezer to set for at least 1 hour.
- Serve & enjoy!
Sizes and quantity may vary depending on how much you scoop. This recipe makes about 12 large peanut butter cups.
Store in air-tight container with parchment paper in freezer.