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Make healthier peanut butter cups using just 5 simple ingredients — dark chocolate chips, peanut butter, coconut oil, honey and sea salt.

AuthorHalf Planet Preserve
RatingDifficultyBeginner
TweetSave
Yields12 Servings
Prep Time45 minsCook Time2 minsTotal Time47 mins
Ingredients
Chocolate Layer
 1 cup dairy-free chocolate chips
 1 tbsp melted coconut oil
Peanut Butter Layer
 ½ cup natural peanut butter
 ¼ cup maple syrup
 2 tbsp melted coconut oil
 sea salt, pinch
Instructions
1

Line a muffin tin with paper or silicone liners. The recipe should make about 10-12 PB cups depending on how thick you make your layers.

2

Melt chocolate chips and coconut oil for 1 minute in the microwave, stir and continue heating on 30-second intervals until chocolate chips have melted and chocolate is smooth.

3

Using a spoon pour enough chocolate (about 1-2 teaspoons) to cover the bottom of the liner into each liner. Place the tray into the freezer for about 5-10 minutes for the chocolate to set.

4

In another bowl, add peanut butter, honey, coconut oil and sea salt (if using). Microwave for about 15 – 20 seconds or until mixture is slightly melted and pourable. Stir to combine.

5

Remove cups from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 5 minutes.

6

Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. At this point, you can also sprinkle flaked sea salt on top of the chocolate if you want!

7

Place the tin back in the freezer for about 30 minutes to an hour to set completely. Remove from freezer and store in the refrigerator until ready to serve.

8

Store leftovers in the fridge. They should last at least 5-7 days. For longer storage, store cups in the freezer for up to 2 months.

Recipe via EatingBirdFood.

Ingredients

Ingredients
Chocolate Layer
 1 cup dairy-free chocolate chips
 1 tbsp melted coconut oil
Peanut Butter Layer
 ½ cup natural peanut butter
 ¼ cup maple syrup
 2 tbsp melted coconut oil
 sea salt, pinch

Directions

Instructions
1

Line a muffin tin with paper or silicone liners. The recipe should make about 10-12 PB cups depending on how thick you make your layers.

2

Melt chocolate chips and coconut oil for 1 minute in the microwave, stir and continue heating on 30-second intervals until chocolate chips have melted and chocolate is smooth.

3

Using a spoon pour enough chocolate (about 1-2 teaspoons) to cover the bottom of the liner into each liner. Place the tray into the freezer for about 5-10 minutes for the chocolate to set.

4

In another bowl, add peanut butter, honey, coconut oil and sea salt (if using). Microwave for about 15 – 20 seconds or until mixture is slightly melted and pourable. Stir to combine.

5

Remove cups from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 5 minutes.

6

Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. At this point, you can also sprinkle flaked sea salt on top of the chocolate if you want!

7

Place the tin back in the freezer for about 30 minutes to an hour to set completely. Remove from freezer and store in the refrigerator until ready to serve.

8

Store leftovers in the fridge. They should last at least 5-7 days. For longer storage, store cups in the freezer for up to 2 months.

🥜 5-Ingredient Healthy Peanut Butter Cups