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    Salted Plains » Recipes » Dessert

    Healthy Peanut Butter Cups

    Published: Oct 16, 2022 by Tessa · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe

    These mini healthy peanut butter cups are an easy way to get that Reese's cups fix. An easy homemade candy that is gluten-free and vegan.

    Three peanut butter cups stacked on top of each other on a mini white plate.

    If you are a Reese's peanut butter cups fan, chances are you like anything to do with the PB and chocolate combination. A peanut butter ball, a scotcheroo, and pb and chocolate pie wouldn't make you bat an eye.

    This healthier version of the favorite candy is the perfect sweet treat, and the right size too!

    Why You'll Love This Recipe

    • Simple ingredients
    • Mini cups that quickly satisfy any sweet tooth
    • Gluten-free and dairy-free candy
    • Easy recipe

    Ingredients and Substitutions

    Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

    Ingredients for peanut butter cups in small bowls on a gray surface.

    Natural peanut butter - This type does not have any added sugar or oils. Check the labels before purchasing. I'm a fan of Smucker's. Cashew, almond, or sunflower seed butter can all be substituted.

    Pure maple syrup - Just a touch of maple syrup gives the salty filling some sweetness. No high fructose corn syrup here!

    Dairy-free dark chocolate chips - Dark chocolate typically has less added sugar than milk chocolate or semi-sweet chocolate bars or chips.

    Almond flour - A tad of this helps firm up the drippy middle layer. Gluten-free oat flour would work here too.

    Coconut oil - Just a bit of coconut oil helps turn the chocolate mixture into a silky smooth shell.

    Step-by-Step Instructions

    Before you start: Line a mini muffin tin with paper liners. Have all ingredients out and ready.

    Peanut butter and almond flour in a glass bowl.
    Melted dark chocolate and coconut oil in a smooth mixture.

    Step 1: Stir nut butter, maple syrup, almond flour, vanilla, and salt in a medium bowl. Set in the freezer.

    Step 2: Melt chocolate chips and coconut oil in a microwave-safe bowl.

    Melted chocolate in the bottom of white muffin liners.
    Peanut butter in the center of mini muffin cups.

    Step 3: Place one teaspoon of melted chocolate in the bottom of each liner. Place in freezer for 5 minutes.

    Step 4: Scoop one teaspoon of the filling mixture and set in center of each paper liner.

    Melted chocolate in mini muffin cups with white paper liners.
    Chocolate peanut butter cups in white wrappers on a gray surface.

    Step 5: Place another teaspoon of remaining chocolate on top of each center.

    Step 6: Set the muffin tray in the freezer for 15-20 for minutes until healthy peanut butter cups are completely set.

    Equipment

    Mini muffin pan - Not just for muffins! Mini muffin tins are really so versatile. Mini tart, quiches, pizzas! the possibilities are endless.

    Mini muffin liners - For easy removal and gives those PB cups their signature ridges.

    Mixing bowls - At least one of the bowls should be microwave safe for melting the dairy-free chocolate.

    Tips

    • Freezing the filling mixture for a short time helps solidify it enough to squeeze it into a flatter disc shape. This will prevent a mound of filling from sticking up on the chocolate cup's top layer.
    • Sprinkle a little flaky sea salt on top of each cup for an elevated taste experience.
    • Store these vegan chocolate cups in an airtight container in the refrigerator.
    Mini peanut butter cups in white wrappers spread out on a gray surface.

    FAQs

    Can I use a regular-size muffin cup?

    Yes! Using a regular muffin pan will yield 6 large candy cups.

    Can I use different nut butter?

    Yes, you can use almond butter, cashew butter, or even sunflower seed butter.

    More Healthier Dessert Recipes

    • Peanut Butter Chocolate Scotcheroo Bars
    • Chocolate Peanut Butter Swirl Cookies
    • Vegan Peanut Butter Pie (Gluten-Free)
    • Peanut Butter Tagalongs Cookie Cups

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    Three peanut butter cups stacked on top of each other on a mini white plate.

    Healthy Peanut Butter Cups

    These mini healthier peanut butter cups are an easy way to get that Reese's cups fix. Made with natural peanut butter, almond flour, maple syrup, and dairy-free dark chocolate chips. Gluten-free, vegan.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 20 minutes
    Chilling Time: 15 minutes
    Total Time: 35 minutes
    Servings: 14
    Calories: 186kcal
    Author: Tessa

    Ingredients

    • 1 ½ cups (9oz) dairy-free dark chocolate chips
    • 2 teaspoons coconut oil
    • ⅓ cup natural peanut butter
    • 1 tablespoon maple syrup
    • 1 tablespoon almond flour
    • ½ teaspoon salt (if pb is unsalted) ¼ teaspoon if pb is already salted
    • 1 teaspoon pure vanilla extract

    Instructions

    • Line a mini muffin pan with 14 mini paper liners. Set aside.
    • Stir peanut butter, maple syrup, almond flour, vanilla, and salt in a medium mixing bowl. Set mixture in the freezer for 10 minutes.
    • Melt chocolate chips and coconut oil in a microwave safe bowl at 30-second intervals, stirring after each.
      Place one teaspoon of melted chocolate in the bottom of each paper liner. Gently shake muffin pan side to side to even out chocolate. Place in freezer for 5 minutes.
    • When the botttom layer has set, remove muffin pan and peanut butter mixture from the freezer. Scoop one teaspoon of peanut butter mixture and shape it into a disc. Place it in the center of the paper liner on top of the set chocolate. Repeat until all middle layers are done.
    • Place another teaspoon of melted chocolate on top of each peanut butter center to cover. Then fill in each cup with any remaining melted chocolate. Gently shake side to side to even.
    • Set muffin pan in the freezer for 15-20 minutes to set.

    Notes

    • Freezing the peanut butter mixture for a short time helps solidify it enough to squeeze it into a flatter disc shape. This will prevent a mound of filling from sticking up on the chocolate cup's top layer.
    • Sprinkle a little flaky sea salt on top of each cup for an elevated taste experience.
    • Store these vegan peanut butter cups in an airtight container in the refrigerator for up to 7 days.

    Nutrition

    Serving: 1g | Calories: 186kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.3mg | Sodium: 137mg | Potassium: 199mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 0.5mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

    « Peanut Butter Chocolate Scotcheroo Bars
    Vegetarian Pumpkin Chili »

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    Reader Interactions

    Comments

    1. Christina Bianco

      October 25, 2022 at 8:53 pm

      So delicious! Perfectly balanced. Thanks for another fabulous treat!

      Reply
      • Tessa

        October 26, 2022 at 10:00 am

        I'm so glad! Thank you, Christina! :)

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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