Homemade Healthy Peanut Butter Cups (low carb, vegan, gluten free)
User Reviews
5
Homemade Healthy Peanut Butter Cups (low carb, vegan, gluten free)
Description
To make these peanut butter cups, dark chocolate is melted and spooned evenly along the sides and bottoms of mini muffin liners, then chilled to set a firm shell. The filling is a blend of creamy natural peanut butter, pure maple syrup for sweetness, and coconut flour to add structure and reduce runniness. A pinch of salt balances flavors. Half a tablespoon of this filling is placed in each chocolate shell before the cups are returned to the freezer to firm up.
The finished peanut butter cups offer a smooth chocolate exterior with a creamy, slightly dense peanut butter center. The dark chocolate contains minimal sugar, complementing the natural peanut butter and subtle maple sweetness. Sprinkling sea salt on top enhances the flavor interplay between sweet and salty.
The recipe is easily doubled to produce more cups or adjusted for larger sizes using regular muffin tins and liners. The method requires no baking, relying on chilled chocolate to form shells and hold the filling.
Ingredients
- 1 dark chocolate 85%, dairy free if desired, 3.5 ounces
- ½ cup peanut butter creamy natural
- ½ tablespoon pure maple syrup
- ½ tablespoon coconut flour
- Pinch salt add if peanut butter isn't already salted
- sea salt fancy, for sprinkling on top
Instructions
- 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.
- 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.
- 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.
- Once you’ve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.
- 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.
- 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.
- 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.
- Once cups are firm, you can store them in the fridge or freezer until ready to eat. Makes 9 mini peanut butter cups.
Notes
- You can double the recipe to make more peanut butter cups or increase the size.
- For larger cups, use a regular muffin tin and liners instead of mini ones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9mini cups
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1peanut butter cup | |
| Calories | 162cal | 8% |
| Carbohydrates | 7.9g | 3% |
| Protein | 4.2g | 8% |
| Fat | 12.7g | 20% |
| Saturated Fat | 4.6g | 23% |
| Fiber | 2.6g | 10% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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