The fact that I’m posting a candy recipe might seem odd given that this is a real food blog…
… and typically candy isn’t considered real food.
… and that I’ve shared in the past how we limit the candy that our kids eat.
(We’ve drawn a hard line against hydrogenated oils (it’s probably in your coffee creamer!) and high fructose corn syrup (check your granola bars!) and almost all candy has one or the other. We’re also trying to eliminate white sugar from the house whenever possible.)
But before you write this candy recipe off, let me preface it with this: this healthy, homemade peanut butter cups requires just 3 real food ingredients, that you probably have in your pantry.
Did you catch that my fellow peanut butter and chocolate lovers? You can make PEANUT BUTTER CUPS that rival the junk-filled candy and won’t make you feel guilty for eating them.
In fact, since these peanut butter cups don’t have any added sugar, are naturally high in protein AND contain coconut oil (which is known to promote weight loss, fight viral infections and tooth decay), you could even say these peanut butter cups are healthy!
And you wouldn’t even be lying! There is no:
After testing one healthy peanut butter cup batch (OK FINE A LOT), I have a few tricks up my sleeve to make these rock your socks off.
Healthy Homemade Peanut Butter Cups Recipe
Not only are these pb cups gluten, dairy and refined sugar free, they are also amazing because they’re:
- Easy. Making the world’s favorite candy actually healthy seems difficult, right? Not in the least! You’ll never buy supermarket candy again!
- Healthy. Made with only 3 REAL FOOD ingredients.
- Freezer friendly. You can make a few batches at a time, keep them in the freezer for parties, or for when you just want a bite of something yummy!
- Vegan friendly. As long as you choose chocolate chips that are free of animal products, these pb cups are perfect for vegans too!
What are the ingredients in homemade peanut butter cups?
- Peanut Butter. Be sure to choose peanut butter with only peanuts, salt and possibly palm oil (but this is optional). We always avoid added sugar and, of course, hydrogenated oils.
- Chocolate chips. I tested with milk chocolate and semi-sweet. Dark chocolate would be delicious too! Some people use candy melts, but I prefer a high quality chocolate chip for this recipe.
- Coconut oil. I used virgin coconut oil to make these. This kind of coconut oil is solid at room temperature, which helps keep these delicious cups from melting in your hands. Literally.
What supplies do I need to make homemade peanut butter cups?
Aside from your ingredients, you need two main tools: a muffin tin and silicone muffin liners.
- I used a super old muffin tin that I bought when I first moved out of the house, but if you’re in the market for a muffin tin, I HIGHLY recommend this one from USA pans.
- As for silicone muffin liners, I have and love these. I prefer using these to paper cups.
If you’re Type A like me when it comes to all the chocolate layers and peanut butter layers being nice and even and symmetrical, you’ll want to also use a mini spatula to help get the chocolate and peanut butter out of the measuring spoons. It’s not absolutely necessary, but it really does make the process a lot easier.
How to Make Healthy Chocolate Peanut Butter Cups
- Line a 12-cup muffin tin with 12 silicone liners. Set aside.
- Combine chocolate chips and coconut oil and melt in the microwave or a double boiler.
- Measure 1 tsp of the melted chocolate into each silicone cup and gently push the chocolate up the sides of the silicone cup about 1/4 inch.
- Freeze for 15 minutes. Stir your peanut butter and freeze as well.
- Remove the muffin tin and peanut butter from the freezer. Scoop peanut butter into each cup. Spread the peanut butter to the edge of the muffin cup and level the top. Place in the freezer for 15 minutes.
- Remove the muffin pan from the freezer. Working fast, measure 1 tsp of chocolate into each muffin tin. Use the measuring spoon to get the chocolate all the way to the edge and level the top. Store pb cups in the freezer.
Note: Store any leftover chocolate sauce in the fridge. Re-warm in the microwave and top homemade vanilla bean ice cream with homemade magic shell!
Best Method for Storing Healthy Peanut Butter Cups
These homemade peanut butter cups don’t have icky preservatives and other junk making them shelf-stable for eternity, so you’ll need to store them in the freezer or fridge.
The instructions for these peanut butter cups recipe says to freeze, which you should when you’re in the process of making them. However, you don’t HAVE to store them there.
I personally store mine in the freezer just because it’s WAY TOO TEMPTING to open the fridge and see a healthy copycat version of Reese’s peanut butter cups staring back at me, but if you can resist the temptation, you’ve got superpowers. Go for it. If you store in the fridge, you’ll want to eat them fairly quickly.
How to Make Extra Healthy Peanut Butter Cups
Now if you’re on a super health kick, or feel like you need justification for eating peanut butter and chocolate, you can boost the protein content by 10 grams by adding a scoop of hydrolyzed collagen.
(You know how healthy bone broth is, right? It’s because gelatin is produced when you cook the bones, and as it turns out, gelatin is just cooked collagen! Adding collagen to these homemade peanut butter cups is like getting a boost of grass-fed protein in your homemade candy! I only buy my collagen from here.)
My favorite way to eat these peanut butter cups is just how they are, BUT my husband likes to add them to homemade vanilla bean ice cream for a “Reese’s” ice cream sundae. YUM!
More Healthy Homemade Desserts
- Easy Chocolate Covered Pretzels
- Instant Hot Chocolate Mix
- White Chocolate Peppermint Fudge
- 3-Ingredient Homemade Chocolate Pudding
- Chocolate Chip Cookie Dough Hummus
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Healthy Peanut Butter Cups
This Homemade Peanut Butter Cups recipe is a healthy copycat of Reese’s! It’s SO easy to make with only 3 ingredients. Gluten-free, sugar-free and dairy-free too!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 18 cups 1x
- Category: Snacks
- Method: Freeze
- Cuisine: American
- Line a 12-cup muffin tin with 12 silicone liners. Set aside.
- Combine 1/2 a cup of chocolate chips and 2 Tbsp of coconut oil in a microwave-safe bowl and cook on high in 15 second intervals, stirring well in between each session. Stop cooking when the mixture is very smooth. Be careful not to overcook, as the chocolate will become thick and goopy.
- Measure 1 tsp of the melted chocolate into each silicone cup. Using the back of the measuring spoon, gently push the chocolate up the sides of the silicone cup about 1/4 inch.
- Place in the freezer for 15 minutes. If you are using an all natural peanut butter and at one time the oil had separated from the nut butter (or still is!), stir very well so the oil is incorporated and place this in the freezer too.
- Remove the muffin tin and peanut butter from the freezer. If you want a thin peanut butter layer (seen in the pictures), scoop 2 tsp of peanut butter into each muffin cup. If you want a thick peanut butter layer (YUM!), scoop 3 tsp of peanut butter into each muffin cup.
- As best as you can, spread the peanut butter to the edge of the muffin cup and level the top. Place in the freezer for 15 minutes.
- Remove the muffin tin from the freezer. Working fast and on just one muffin cup at a time, measure 1 tsp of chocolate into each muffin tin. Use the measuring spoon to get the chocolate all the way to the edge and level the top. The chocolate will harden fast, since the peanut butter is frozen, so work fast to ensure a completely smooth top (or just eat the ones that aren’t quite as pretty).
- Store in the freezer.
Store any leftover chocolate sauce in the fridge. Re-warm in the microwave and top ice cream for homemade magic shell!
Keywords: Peanut butter cups