The Best Healthy Peanut Butter Cups (Gluten Free, Vegan)

Prep: 40 minutesCook: 0 minutesTotal: 40 minutes
Yield: 6 Category: Desserts
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These delicious homemade peanut butter cups are just as good as shop bought alternatives, if not better! I already have a Reeses copy cat on my website, (you can find the recipe here), but I wanted to create a healthier version because they are the sort of sweet treats I tend to eat! As much as I love my original peanut butter cups I have to confess that I definitely prefer these!

To make these you will need just four ingredients and you could use dairy free dark, milk or white chocolate. The method and amount needed will remain the same so just use your favourite type. If you want a higher chocolate to peanut butter ratio then feel free to use more chocolate! You could even add one teaspoon of coconut oil in with it when melting to help it stretch a little further.

Personally, I prefer these made with a dark chocolate! They are sweet enough but not too much, if you prefer a sweeter dessert then try them with a milk or white chocolate instead!

Make sure the peanut butter you use is firmer in texture rather than runny and, if any of the oil has separated try to avoid this as you don’t want the filling to be too wet. Once combined with the maple syrup and coconut oil it will feel very sticky, however, if you leave this for a couple of minutes it will firm up a little and be easier to shape.

You can put these in the refrigerator to set but I prefer to use the freezer as I then just store them in there. There is ALWAYS a tray of some kind of no bake dessert in one of the freezers in my house. This gives them a longer shelf life but also prevents me from eating one every time I open the fridge to get something out. If you do want to risk keeping them in the fridge, they will be good for up to a week but, trust me, they won’t last that long.

You may also enjoy these with an added 1/2 teaspoon of jam in the cup, like in this recipe here

I use a silicone muffin tray to make these. I have noted the prep time to be 40 minutes which may seem excessive, however, this includes the time needed for the cups to set.

If you are looking for more homemade healthy versions of shop bought treats you may like my 4 Ingredient Vegan Bounty Bars and my 5 Ingredient Healthy Hazelnut Chocolate Truffles, my Healthy Snickers and my Healthy Twix recipes.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 150g 3/4 cup + 1 tbsp dairy free dark chocolate
  • 2 tbsp firm peanut butter
  • 1 tbsp maple syrup
  • 1/2 tsp cocout oil

Method

  1. Melt the coconut oil in a saucepan over a low heat
  2. Once cool, add to a bowl along with the peanut butter and maple syrup, mix until fully combined. Set aside
  3. Roughly break the chocolate into pieces and place in a saucepan. Melt using a Bain- Marie
  4. Add around 1/2 tablespoon of the melted chocolate to six lined holes in a muffin tray, ensuring the bottom of each is fully covered
  5. During the time taken to melt the chocolate, your peanut butter mixture should have started to firm up a little bit. Split it into 6 sections and roll each one into a ball shape, it will still be very sticky so don't worry if these are not perfect
  6. Press down on each of the balls to create more of a disc shape and place one in each of the slots in the muffin tray, on top of the chocolate
  7. Top each of the peanut butter discs with another 1/2 tablespoon of melted chocolate, using your spoon to move the chocolate around ensuring it fully encases the peanut butter mixture. Distribute any leftover chocolate over the top of the cups evenly
  8. Place the peanut butter cups in the fridge to set for a minimum of thirty minutes

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