I’ve shared a recipe for peanut butter cup energy balls before, but I thought I would share my favourite healthy spin on the classic Reese’s Peanut Butter Cups we all know and love!
Rather than indulging in the white sugar, preservative-packed candy that is also individually wrapped in single-use plastic wrapping (yuck), switch it up for this healthy twist on peanut butter cups that can be made for both ‘milk’ AND ‘dark’ chocolate cups.
First, master your favourite chocolate recipe by deciding what proportions of coconut to cacao you prefer, then get experimenting with other flavours and ingredients to make it your own!
Before we get started in learning how to make these delicious healthy takes on Reese’s famous Peanut Butter Cups – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
If you make these peanut butter cups, please let me know! Leave a comment below, and if you take a picture and share it, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa so I can see! I’d love to know how you go!
- 1/4 cup coconut oil
- 1/4 cup cacao powder
- 1/3 cup cacao butter
- 1 – 1 1/2 tbsp maple syrup + more to taste
- Pinch sea salt
- 1/3 cup peanut butter or almond butter
- 1 tsp maple syrup + more to taste
- Sea salt for topping
Note: Feel free to add more maple syrup if you like it sweeter!
- Mix together the coconut oil, cacao butter, and cacao powder in a small saucepan on low heat, stirring until melted. Stir in the tablespoon (or more) of maple syrup and pinch of sea salt.
- Pour half of the chocolate mixture into a mini cupcake tin, chocolate mould (or other mould you’ll be using), only filling halfway. Place the tray in the freezer so the chocolate can harden.
- In a small bowl, whip (or simply mix) the peanut butter and teaspoon of maple syrup.
- Remove the chocolate cups from the freezer and smear the peanut butter onto the chocolate. Pop back into the freezer for 15 minutes or until chocolate has set.
- If needed, reheat the remaining chocolate mixture to make it runny again. Remove the chocolate cups from the freezer and top each one with the chocolate mixture. Return to the freezer.
- After about 10 minutes, remove the peanut butter cups from the freezer and sprinkle with sea salt.
- Store in the fridge.
Dark Chocolate Peanut Butter Cups: Same recipe, but increase the cacao powder to 1 cup to make a darker, more bitter chocolate.
Peanut butter cups tutorial
Have you made peanut butter cups before? What were they like?! Share below!
Lots of love,