Healthy Peanut Butter Cups
This homemade peanut butter cup recipe is simple and healthy with minimal ingredients, coconut oil, and vegan and dairy free options.
Servings: 12
Ingredients
- 12 Unbleached paper cupcake liners or 24
mini - 3 about 2.1 oz vegan/allergen-free dark bars, cut into small shavings/small pieces (I use HU chocolate bars or I break up six Trader Joe’s Organic Dark Chocolate Truffle Bars for a morebudget friendly option)
- 2 tablespoons coconut oil divided
- 1 cup natural peanut butter sub nut butter or sun butter if desired
- ¼ cup raw honey eliminate for vegan option
- ¼ teaspoon sea salt
Instructions
- Line a standard muffin tin (or mini for mini peanut butter cups) with 12 paper or silicone liners. I find the peanut butter cups to be rather large (I did full ones for the picture), so I typically make 24 minis instead, but it’s entirely up to you!
- Melt the chocolate and 1 TBS of the coconut oil together using the double boiler method over simmering water. This can easily be done by placing a large glass or stainless steel bowl over the simmering water in a pan, adding the chocolate to it, and stirring until melted and smooth.
- Add about ¼” of melted chocolate (about one small spoonful) into each tin. Freeze for 10 minutes.
- Meanwhile, mix peanut butter, honey, remaining coconut oil, and salt. It may need to be warmed before mixing to help the ingredients combine. Divide the peanut butter mixture evenly amongst tins and spread. Freeze for 20 minutes.
- Re-warm remaining chocolate to help it spread. Spoon it evenly amongst tins. Spread. Place in freezer or fridge until hardened.
- Enjoy right away, store in the fridge, or freeze for later use.