These homemade Healthy Peanut Butter Cups have only 6 ingredients and are an easy way to get that Reese's peanut butter cups fix. Gluten-free and vegan.
Better ingredients and only 6 ingredients, this version of the favorite candy is the perfect sweet treat, and the right size too!
With this homemade version, you can even customize the chocolate cups just to your liking.
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Why you'll love this recipe
- Simple ingredients
- 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.
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. Use what you have in your pantry.
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 chips or semi-sweet chocolate chips work great. Even chopped chocolate bars.
Use regular chocolate chips if dairy is not a concern.
Almond flour - A tad of this helps firm up the drippy peanut butter 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.
How to make healthy peanut butter cups
Before you start: Line a mini muffin tin with paper liners. Have all ingredients out and ready.
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.
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.
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 pans are really so versatile. Mini tart, quiches, pizzas! the possibilities are endless.
Mini muffin liners - For easy removal mini muffin liners 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.
Variations
Unlike the store-bought version, you can customize your homemade peanut butter cups. Here are some ideas!
- Use white chocolate instead of dark
- Swap in a different nut butter or tahini
- Choose chunky nut butter over creamy
- Add protein powder in place of the almond flour
- Fill with a little dab of jam or jelly
Storage
Store these vegan chocolate cups in an airtight container in the refrigerator for up to one week. To freeze, store the cups in a freezer-friendly airtight container for up to 3 months.
Tips
- Freezing the filling mixture for a short time helps solidify it enough to squeeze it into a flatter disc shape.
- Sprinkle a little flaky sea salt on top of each cup for an elevated taste experience.
FAQs
Yes! Using a regular muffin pan will yield 6 large candy cups.
Yes, you can use almond butter, cashew butter, or even sunflower seed butter.
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. Check out the links below for more delicious recipes!
More healthier dessert recipes
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!
📖 Recipe
Healthy Peanut Butter Cups
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.
Christina Bianco
So delicious! Perfectly balanced. Thanks for another fabulous treat!
Tessa
I'm so glad! Thank you, Christina! :)