No-Bake Peanut Butter Cups
User Reviews
4.9
No-Bake Peanut Butter Cups
Description
This recipe creates a two-layered treat without baking. The chocolate base is prepared by gently melting coconut oil, peanut butter, maple syrup, and cocoa powder together. Vanilla extract, salt, and shredded coconut (or quick oats) are mixed in for added flavor and texture before portioning into muffin liners to chill.
The peanut butter topping is a warmed blend of peanut butter, maple syrup, and coconut oil, spooned onto the partially set chocolate layer. After refrigerating until firm, these cups offer a balance of sweet chocolate and creamy peanut butter with a subtle nutty undertone from the chosen peanut butter variety. The shredded coconut adds a slight chewiness when included.
The cups are best served chilled and kept refrigerated as they soften at room temperature. Variations can be made by adjusting the type of peanut butter or incorporating nuts and dried fruits for different textures and flavors.
Ingredients
Chocolate Mixture:
- ⅓ cup coconut oil
- ⅓ cup peanut butter natural or creamy
- ⅓ cup maple syrup pure
- ⅓ cup cocoa powder natural, dark or Dutch-process
- ½ teaspoon vanilla extract
- Pinch salt
- ¾ cup unsweetened shredded coconut or quick oats
PB Mixture:
- ⅓ cup peanut butter natural or creamy
- 1 tablespoon pure maple syrup
- ½ to 1 to 1 tablespoon coconut oil
Instructions
- Line a 12-cup muffin tin with muffin liners.
- For the chocolate mixture, in a medium microwave-safe bowl, add the coconut oil, peanut butter, maple syrup, and cocoa powder. Microwave for 30-45 seconds, stir, and continue cooking in 20 second intervals until the mixture is melted and smooth.
- Stir in the vanilla, salt and coconut (the mixture may be runny; that's ok). Scoop the mixture evenly into the bottom of the muffin liners. Refrigerate while making the peanut butter topping.
- For the peanut butter mixture, in a small microwave-safe bowl, add the peanut butter, maple syrup and coconut oil. Microwave until melted and smooth (don't over heat).
- Scoop the peanut butter mixture on the top of the chocolate mixture (it's ok if the chocolate layer isn't fully set up).
- Refrigerate until set up, about an hour. Keep refrigerated and serve chilled.
Notes
- Natural or creamy peanut butter can be used; natural gives a thinner consistency but still sets well.
- Pure maple syrup is recommended, but other sweeteners like honey could be tested as alternatives.
- Using finely shredded unsweetened coconut provides a preferred texture, but quick oats or a combination of oats and coconut also work well.
- Natural cocoa powder offers a semisweet flavor, while Dutch-process or dark cocoa lends deeper richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12peanut butter cups
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Sodium | 69mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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