Homemade Healthy Peanut Butter Cups (low carb, vegan, gluten free)
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(21)
Ingredients
9 servings
- 1 (3.5 ounce) 85% dark chocolate bar, dairy free if desired
- ½ cup creamy natural peanut butter
- ½ tablespoon pure maple syrup
- ½ tablespoon coconut flour
- Pinch of salt, if your peanut butter isn’t already salted
- Fancy sea salt, for sprinkling on top
How would you rate this recipe?
Preparation
Step 1
Line a mini muffin pan with 9 mini liners. We’re only making half, but if you want you can double the recipe to make 18 mini cups.
Step 2
Now it’s time to melt the chocolate: Place 1.75 ounces of dark chocolate into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.
Step 3
Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted.
Step 4
Once you’ve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.
Step 5
Make the peanut butter cup filling: Add peanut butter, maple syrup and coconut flour to a medium bowl and mix until smooth, place ½ tablespoon of the mixture in each cup on top of the chocolate. It should fill pretty much to the top.
Step 6
Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.
Step 7
Spoon about 1 teaspoon on top of the peanut butter, making sure you cover all of the peanut butter filling. Freeze for 5-10 minutes until chocolate is solid.
Step 8
Once cups are firm, you can store them in the fridge or freezer until ready to eat. Makes 9 mini peanut butter cups.
Step 9
Save recipe for the next time?
