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Healthy Chocolate Peanut Butter Cups

Nostalgic Desserts • Candy • Chocolate Desserts • Sweet & Salty Desserts • No Seed Oils • Eggless • Gluten Free • Vegan • High Altitude • Halloween | Published October 21, 2022 by Mimi Council

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If you love peanut butter cups, you'll love this recipe for Healthy Chocolate Peanut Butter Cups! All the goodness of chocolate and peanut butter, but made without sugar.

If you love chocolate and peanut butter, try my Vegan Dark Chocolate Mini Peanut Butter Cups, Chocolate Peanut Butter Cake Balls, or Eggless Chocolate Peanut Butter Pudding.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

Peanut butter cups were always one of my favorite Halloween treats as a kid. And even more so now that I am adult, I actually eat them year-round because they are an easy candy to make at home! I like to stock our freezer with my Vegan Dark Chocolate Mini Peanut Butter Cups for when I want a small sweet treat.

But, if you're looking for Healthy Chocolate Peanut Butter Cups with no sugar, then this recipe is it! I use coconut oil in the filling (instead of butter). I also use maple syrup in place of sugar in the filling. So, in my book, these are a the healthiest Halloween candy that is also so delicious!

Even though I am labeling this the healthiest Halloween candy, it is so good that if you didn’t tell people, these were a healthy version, they wouldn’t even know! This easy recipe only has 6 simple ingredients. It’s time to indulge this Halloween season with this recipe for Healthy Chocolate Peanut Butter Cups.

Why You'll Love This Recipe

Healthier Option: This is a healthier option for peanut butter cups as there's no sugar, just maple syrup. Plus, this recipe is made with organic ingredients so you can feel good about indulging!

Nostalgic: Peanut butter cups are incredibly nostalgic and these will definitely take you down memory lane!

Easy: I love this recipe because it's so easy! This just requires 6 ingredients and it comes together in under 30 minutes.

Ingredients

Milk Chocolate: I use organic milk chocolate like classic peanut butter cups. But you can also use dark chocolate or even white chocolate if you prefer.
Coconut Oil: Organic coconut oil is used in the milk chocolate to help soften it a little bit. This makes it easier to eat them right out of the fridge as they are best kept in the fridge because of the softer filling.
Peanut Butter: I use organic creamy peanut butter.
Maple Syrup: I use organic maple syrup as a sweetener.
Peanuts: Organic roasted and salted peanuts are used for a topping. This is optional, but I love the texture it brings!
Flaky Sea Salt: This is totally optional, but if you know me then you know I'm obsessed with sweet and salty desserts. So, I add a little bit of flaky sea salt on top!

Tools Needed

Scale: Always use a digital food scale when baking, especially for measuring chocolate, it's so much more accurate.
Heatproof Bowl: You'll need a heatproof bowl to melt the chocolate and one for the filling.
Whisk: I use a whisk to whisk together the filling.
Cupcake Pan: I make these in a regular sized cupcake pan. If you want minis, you can also use a mini cupcake pan too!
Cutting Board: You'll need a cutting board for the chocolate and if you're adding the peanuts on top.
Sharp Knife: If you have a chocolate bar, you'll need to cut it up into pieces for melting. Plus, you'll need this for the peanuts too.

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Step by Step Instructions

Step 1

Line a cupcake pan with liners.

Step 2

To make the chocolate coating: In a large bowl, add the milk chocolate and coconut oil into a heatproof bowl. Using a double boiler, heat until melted. Remove from heat. (Alternatively, microwave in a microwave safe bowl for 30 second intervals, stirring between each interval).

Fill the cupcake liners one-third full with chocolate. Place the tray in the freezer.

Step 3

To make the filling: In a large mixing bowl, add the melted coconut oil, maple syrup, and peanut butter and whisk together until smooth.

Step 4

Remove the cupcake pan from the freezer. Spoon the peanut butter filling into the cups and spread to the sides. Place the cupcake pan back in the freezer to set the filling for a few minutes.

Step 5

Remove the cupcake pan from the freezer and top with the chocolate until full. Top with chopped peanuts and flaky sea salt (optional). Place back in the freezer to harden, for at least 30 minutes. Transfer to the fridge.

FAQ's

Can I make these Healthy Chocolate Peanut Butter Cups mini?

Yes, if you prefer to make these into a mini version, you can do that. It will make 24 minis and you can use a mini cupcake pan, and mini cupcake liners. Just use the same ratios of chocolate to filling! I just prefer to make these big, as they are healthier, right!

Do peanut butter cups need to be refrigerated?

These do not have to be refrigerated, but it’s best if they are stored in the fridge if you aren’t eating them. Because the filling is made with coconut oil, it can melt if it's too warm, same with the chocolate. So, they will stay better in the fridge. Just remove them for 10 or so minutes before you want to eat one and don't want it to be cool.