Do peanut butter cups have real peanut butter?

These homemade peanut butter cups do! Keep it simple with natural peanut butter filling or add collagen for a protein boost.

Can you make different flavors of homemade peanut butter cups?

Sure! Experiment with melted white chocolate, add chopped peanuts or candy pieces for a bit of crunch, or make peanut butter cup Reeses Thins copycats with dark chocolate and a thin layer of filling. You could even add a little drizzle of Salted Caramel in with the peanut butter filling for caramel peanut butter cups!

Healthy Homemade Peanut Butter Cups

Healthy Peanut Butter Cups

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5 from 4 reviews

This peanut butter cups recipe uses just chocolate chips, peanut butter, and coconut oil to make a yummy, sweet treat with no added sugar! A healthy peanut butter cup Reeses copycat? Yes please!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 cups 1x
Category: Snacks
Method: Freeze
Cuisine: American

Ingredients

Scale

½ cup chocolate chips (I tested with milk chocolate and semi-sweet; use whatever kind you’d like) (80g)
2 Tbsp coconut oil (26g)
½ cup peanut butter (125g)

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Instructions

Line a 12-cup muffin tin with 12 silicone liners. Set aside.
Combine ½ 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 ¼ 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.

Notes

If you want the chocolate and peanut butter layers to be 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.
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.
Store any leftover chocolate sauce in the fridge. Re-warm in the microwave and top ice cream for homemade magic shell!

Find it online: https://dontwastethecrumbs.com/peanut-butter-cups/