Homemade Healthy Peanut Butter Cups (Printer-Friendly Version)
# What You'll Need:
→ Chocolate Layer
01 -
1 cup dark chocolate chips
02 -
1 tablespoon coconut oil, melted
→ Peanut Butter Layer
03 -
1 cup natural peanut butter
04 -
¼ cup honey or maple syrup
05 -
1 teaspoon vanilla extract
# Let's Cook!:
01 -
Line a 12 cup muffin tin with paper or silicone liners.
02 -
Melt chocolate chips and coconut oil in the microwave in 30-second intervals, stirring in between each interval, until melted.
03 -
Fill each liner with about 2 teaspoons of melted chocolate or just enough to cover the bottom of the liner. Place in the freezer to set for 5 minutes while you prepare the peanut butter layer.
04 -
In a medium bowl, whisk the peanut butter, honey, and vanilla extract until smooth. Remove the cups from the freezer, and divide peanut butter mixture evenly into each cup (about 1½ tablespoon each).
05 -
Place in the freezer for 5 minutes to set the peanut butter layer then pour the remaining chocolate over each cup (about 2 teaspoons each).
06 -
Return to the freeze for another 15-20 minutes or until set.
# Recipe Notes:
01 -
To Store: Place in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months. These will store well at room temperature but because there is coconut oil in the chocolate, the chocolate will be a little soft to the touch.
02 -
For Keto Peanut Butter Cups: Use Lily's chocolate chips or any keto-approved chocolate and replace the honey with keto powdered sweetener of choice.
03 -
For Vegan Peanut Butter Cups: Use dairy-free chocolate chips and replace honey with maple or agave syrup.