Homemade Healthy Peanut Butter Cups
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
These homemade healthy peanut butter cups are a dream come true for any Reese’s lover. Created with simple, real food ingredients and requiring no oven time, these treats are not only delicious but also incredibly convenient.
They’re the perfect stash-away snack, waiting in your freezer to satiate those sudden chocolate-peanut butter hankerings.
There’s something irresistibly tempting about peanut butter cups. The classic combination of creamy peanut butter and luscious chocolate has made Reese’s peanut butter cups a favorite treat for many. But what if you could indulge in your favorite candy and still keep things on the healthier side?
Enter the homemade version of peanut butter cups, crafted with simple ingredients that not only satisfy your sweet tooth but also make you feel good about your choices.
This healthy spin on an all-time favorite ensures that you don’t have to compromise taste for well-being. With just a few basic ingredients, you can recreate that beloved Reese’s flavor in a wholesome and delightful way.
Do you love chocolate and peanut butter as much as I do? You have to try these peanut butter twix or high protein peanut butter cups next.
Rachel’s Nutrition Tip: Opt for dark chocolate with a high cacao percentage in this recipe. Not only does it provide antioxidants, but it also contains less sugar, making your pb cups both delicious and nutrient-dense!
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Healthy Peanut Butter Cup Recipe:
Ingredient Notes
Natural Peanut Butter: Go for an all-natural, drippy peanut butter that only lists peanuts (and maybe a pinch of salt) as its ingredients. My favorite is Smuckers All Natural. Natural peanut butter might separate, leaving oil at the top; so give it a good stir before using.
Dark Chocolate: I like to to use dark chocolate chips. Lily’s are also a great option to keep these keto friendly. Another option would be an 85% dark chocolate bar for an extra rich chocolate flavor.
Coconut Oil: This is our magic mixer – it helps everything set just right. I don’t recommend substituting any other oils for coconut oil in this healthy peanut butter cups recipe. A heads up: coconut oil can turn into a puddle if it’s warm, so keep it somewhere cool.
Powdered Swerve: Swerve offers the sweetness of sugar without the accompanying glycemic impact. If Swerve isn’t available, you can replace with erythritol or stevia.
Salt: A pinch here brings out all the yummy flavors. But if your peanut butter’s already got salt, you might want to adjust the added salt to taste.
How to make Healthy Peanut Butter Cups: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Melt together the peanut butter, coconut oil, powdered swerve, and vanilla extract on the stovetop or in the microwave. Do the same with the chocolate chips, the rest of the coconut oil, and sea salt.
Step 2: Line a muffin tin with 12 paper liners and spoon 1/2 tablespoon of the chocolate mixture into each muffin cup.
Step 3: Place in the freezer for about 15 minutes (or until solid) and repeat the same thing with the peanut butter layer, spooning around 1/2 tablespoon on top of the chocolate layer.
Step 4: Drizzle one teaspoon of chocolate mixture over the top of each muffin cup, making sure to cover the tops well.
Step 5: Place in the freezer for about 15-20 minutes until solid.
Recipe Tips and Tricks
Melt your chocolate slowly and avoid overheating, as this can cause it to seize. Using a double boiler is ideal, but if you’re using a microwave, heat in 20-second increments, stirring between each.
If your peanut butter cups seem too runny, add an extra tablespoon of peanut butter. On the other hand, if they’re too thick, mix in another tablespoon of coconut oil for a smoother consistency.
To ensure even layers of chocolate and peanut butter, use a measuring spoon. This way, each cup gets an even distribution of both.
After setting the final chocolate layer, sprinkle a tiny bit of flaked sea salt on top for a gourmet touch and a delightful sweet-salty contrast.
Storage
After your dark chocolate peanut butter cups are fully frozen, I recommend moving them from the muffin tin to a freezer-friendly storage bag or airtight container. Since they contain coconut oil, they can soften or melt quickly at room temperature. Keep them in the freezer, where they’ll stay fresh and delicious for roughly 3 months, if not longer.
Additions, Substitutions, and Variations
SUBSTITUTIONS
Peanut Butter: Almond butter, cashew, or sunflower seed butter can replace peanut butter for those with allergies or preferences
Dark Chocolate Chips: White chocolate or milk chocolate chips can be used for a sweeter taste.
Powdered Swerve: Other powdered sweeteners like erythritol, stevia, monk fruit, or powdered allulose can be swapped in. You can also sub with maple syrup
ADDITIONS
Nuts: Add some chopped walnuts, pecans, or almonds to the peanut butter mixture for a crunchy texture.
Coconut: A sprinkle of shredded coconut can add a tropical flavor and extra texture.
Protein Boost: Add a scoop of your favorite protein powder to the peanut butter filling for a protein-enhanced treat.
Oat Flour: Incorporate 2-3 tablespoons of oat flour into the peanut butter filling. This will give the filling a slightly grainier texture, reminiscent of cookie dough.
VARIATIONS
Oreo Base: Start with placing an Oreo Thin at the base of the muffin liner. Pour your initial chocolate layer over the Oreo, followed by the peanut butter and final chocolate layer as usual.
Oreo Mix-In: Crush a few Oreo cookies and mix them into the peanut butter filling before layering. This gives a cookies-and-cream vibe to the peanut butter layer.
Protein Peanut Butter Cups: Mix in 1-2 scoops of your preferred protein powder into the peanut butter filling. Depending on the powder’s consistency, you might need to adjust the amount of peanut butter or coconut oil to maintain the desired texture.
Mini Peanut Butter Cups: Use mini muffin tins and liners to craft bite-sized delights, adjusting filling to roughly 1 teaspoon of chocolate and peanut butter per layer, ensuring a quick freeze between layers. Perfect for portion-controlled indulgence.
This recipe has not been tested with other substitutions or variations. If you decide to replace or add any ingredients, please let me know how it turned out in the comments below…I would love to hear how it turned out.
Frequently Asked Questions
My Favorite
Healthy Dessert Recipes
Did you try this recipe? Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
Healthy Peanut Butter Cups
Ingredients
Peanut Butter Filling
- 1/2 cup creamy all natural peanut butter
- 2 tablespoons coconut oil
- 3 tablespoons powdered Swerve
- 1/2 teaspoon vanilla extract
Chocolate Coating
- 2/3 cup dark chocolate chips
- 2 teaspoons coconut oil
- 1/4 teaspoon salt
Instructions
- First, melt together the peanut butter filling ingredients on top of the stove or in the microwave. Set aside in a bowl. Do the same for the chocolate coating ingredients.
- Line a muffin tin with 12 muffin liners and spray with cooking spray.
- Spoon 1/2 tablespoon of the chocolate mixture into each muffin cup.
- Place in the freezer for about 15 minutes or until solid.
- Repeat the same thing with the peanut butter layer, spooning around 1/2 tablespoon on top of the chocolate layer.
- Drizzle one teaspoon of chocolate mixture over the top of each muffin cup, making sure to cover the tops well.
- Place in the freezer for about 15-20 minutes until solid.
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data