February 26, 2018
Homemade Healthy Peanut Butter Cups! (low carb, vegan, gluten free)
Healthy peanut butter cups that are easy to make right at home! Low carb, low sugar, vegan and gluten free. Keep these homemade peanut butter cups in the fridge or freezer when you need a quick, delicious treat!
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
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What if I told you that you could make HOMEMADE HEALTHY PEANUT BUTTER CUPS with only 4 ingredients? 5 if you count salt.
You’d jump for joy, right?
But then, what if I told you that these healthy peanut butter cups were not only easy but also LOW CARB, LOW SUGAR, VEGAN AND GLUTEN FREE.
You’d love me forever and ever, right?
Or maybe you’re like me, and the most exciting thing about these healthy peanut butter cups is the fact that you can whip them up in 15 minutes and they replace your favorite Easter or Halloween candy (Reese’s peanut butter cups).
Basically, all I’m saying is that you need to make them ASAP. They’re in our fridge or freezer constantly (just store them in ziploc bags) and they’re a much healthier alternative to regular candy bars. In fact, Tony I prefer these over Reese’s.
Everything you’ll need to make healthy peanut butter cups
You’ll only need four (yes, 4!) ingredients to make these easy homemade peanut butter cups. They’re naturally sweetened and seriously taste better than the store-bought version! Here’s what you’ll need to make them:
- Chocolate: I like to use an 85% dark chocolate bar for extra rich chocolate flavor. Feel free to use your favorite dairy free chocolate, too, to make dairy free and vegan peanut butter cups!
- Peanut butter: be sure to use a natural, creamy peanut butter for the filling. Use the code ‘AMBITIOUS15‘ to get 15% off of my fav nut butter brand, Wild Friends!
- Maple syrup: these homemade peanut butter cups are naturally sweetened with pure maple syrup.
- Coconut flour: you’ll need a tiny bit of coconut flour for the peanut butter filling so that it sets correctly.
- Salt: if your peanut butter isn’t already salted, add a pinch! I also like to sprinkle a little fancy sea salt on top of each cup.
Can I use a different nut butter?
I highly recommend sticking with peanut butter for that true peanut butter cup flavor, but yes, you can use any other nut butter that you’d like! Be sure that it’s a natural, creamy nut butter made from just nuts and salt. Using almond butter or cashew butter will also make this a paleo-friendly dessert!
What about a different sweetener?
I think that honey, brown rice syrup and date syrup would likely work just fine, but I recommend sticking with maple syrup to get the best flavor. Honey tends to be a bit overpowering.
How to make homemade peanut butter cups
- Prep your pan. Line a mini muffin pan with 9 mini liners. You can also double the recipe to make 18 mini cups if you’d like!
- Melt the chocolate. Place half of your dark chocolate bar in a microwave safe bowl and microwave in 30 second intervals until melted. You can also melt the chocolate in a medium saucepan over low heat.
- Prep the cups. Add a teaspoon of melted chocolate to the bottom of each cup, then use a spoon to spread the chocolate all the way up the sides of each liner. Place the pan in the freezer for a few minutes to harden the chocolate layer.
- Make the filling. Mix the peanut butter, maple syrup and coconut flour until smooth, then add 1/2 tablespoon of the mixture to each cup on top of the chocolate.
- Re-freeze the cups. Place the pan back in the freezer while you melt the rest of the chocolate.
- Top, freeze & enjoy! Melt the rest of your chocolate bar and spoon about 1 teaspoon on top of the peanut butter layer, covering all of the filling. Sprinkle with sea salt and freeze for 5-10 minutes until solid. Once they’ve solidified, store them in the fridge or freezer for a quick treat any time!
Make them jumbo-sized
You can make these into large cups by using a regular muffin tin and liners. I would suggest doubling the recipe if you make large cups.
How to store homemade peanut butter cups
Be sure to store these healthy peanut butter cups in your fridge or freezer. I recommend a freezer-friendly bag or container to keep these treats frozen. These cups can stay in your freezer for up to 3 months, so go ahead and make a double batch if you’d like!
More healthy no bake treats you’ll love
- No Bake Salted Tahini Cookie Dough Fudge
- Collagen Matcha Dark Chocolate Coconut Butter Cups
- Paleo No Bake Cookie Dough Truffles
- Healthy Peanut Butter Rice Krispie Treats
- No Bake Superfood Brownie Energy Bars
Get all of our delicious no bake desserts here!
I hope you love these homemade healthy peanut butter cups! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Homemade Healthy Peanut Butter Cups (low carb, vegan, gluten free)
Prep Time 10 minutes
Total Time 10 minutes
Serves 9
Healthy peanut butter cups that are easy to make right at home! Low carb, low sugar, vegan and gluten free. Keep these homemade peanut butter cups in the fridge or freezer when you need a quick, delicious treat!
Ingredients
- 1 (3.5 ounce) 85% dark chocolate bar, dairy free if desired
- ½ cup creamy natural peanut butter
- ½ tablespoon pure maple syrup
- ½ tablespoon coconut flour
- Pinch of salt, if your peanut butter isn’t already salted
- Fancy sea salt, for sprinkling on top
Instructions
-
Line a mini muffin pan with 9 mini liners. We’re only making half, but if you want you can double the recipe to make 18 mini cups.
-
Now it’s time to melt the chocolate: Place 1.75 ounces of dark chocolate into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.
-
Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted.
-
Once you’ve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.
-
Make the peanut butter cup filling: Add peanut butter, maple syrup and coconut flour to a medium bowl and mix until smooth, place ½ tablespoon of the mixture in each cup on top of the chocolate. It should fill pretty much to the top.
-
Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.
-
Spoon about 1 teaspoon on top of the peanut butter, making sure you cover all of the peanut butter filling. Freeze for 5-10 minutes until chocolate is solid.
-
Once cups are firm, you can store them in the fridge or freezer until ready to eat. Makes 9 mini peanut butter cups.
Recipe Notes
Feel free to double the recipe if you want more cups.
You can make these into large cups by using a regular muffin tin and liners. I would suggest doubling the recipe if you make large cups.
Nutrition
Servings: 9 mini cups
Serving size: 1 peanut butter cup
Calories: 162kcal
Fat: 12.7g
Saturated fat: 4.6g
Carbohydrates: 7.9g
Fiber: 2.6g
Sugar: 2.8g
Protein: 4.2g
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80 comments
MAJOR yes to this treat recipe.
Literally SO good!
My very favorite candy in a healthy version AND its easy to make?! Definitely trying this one day soon!
The best of both worlds! Hope you love ’em 🙂
I have never thought about peanut butter cups being a healthy option, this is insane, thank you so much!!!!
Right?! Homemade is the way to go!!
Yum! I could probably use almond flour, right?
I think it could work – you might just have to use a bit more! Check out the video and be sure your PB mixture looks like that (a soft cookie dough almost).
Jumping for joy is right! I think these are definitely going to be a freezer staple.
Absolutely! I always have some in my freezer. Best thing ever!
Ohhhhhh yessssssssss! thank you!
Best treat ever! Enjoy 🙂
YES PLEASE!!! My husband will love these!!!
YES! Tony prefers these to Reese’s 🙂 Stock them up in your freezer!
These look incredible and the best part is that I am the only one that likes peanut butter in my house so no one will eat them on me!!!! Do you think I can use natural crunchy peanut butter though as I love the crunch it adds to baked goods?
can I use regular flour?
I wouldn’t recommend it – you’re not really supposed to eat raw, regular flour!
This a great site. I got it from my Bloglovin’ Daily Digest via email. I will definitely come here often.
Thank you for I think I will love these!!! Peanut butter cups are my favorite. Is there anything I can use in place of the maple syrup? I will be making soon. Will let you know how they turn out.
So glad you found it! PB cups are my absolute favorite too. Honey should work in place of the maple syrup! Enjoy 🙂
Thank you!!!
These look SO GOOD! I’m going to have to try to make them!
They’re seriously amazing!! Hope you love them!
I made these today and am obsessed!! I used crunchy peanut butter and it worked well! Thanks for this great recipe!
YUM I’ll have to try crunchy next time! Glad you loved these 🙂
To satisfy my peanut butter cup cravings, I basically eat an entire bar of Lakanto 55% cacao sugar free dark chocolate and smother it all in creamy or crunchy peanut butter. Now that I have a really easy peanut butter cup recipe, I can use both of them to make it! How sweet!
Okay that sounds incredible. This will be the best of both worlds 😉
Making these tonight for sure! Any suggestions on a brand of chocolate bar to use?
They’re so so good! I like to use Theo Chocolate. If you’re dairy-free you can also try Enjoy Life!
I am wondering if the peanut butter filling could be rolled into balls, frozen, then dipped in chocolate? I tried making homemade pb cups before and they were kind of labor intensive and not pretty.
Yes! Try these 🙂
Yess! These look so freaking incredible! I’m planning on making a few batches for Easter and giving them out as homemade Easter treats. I can’t wait 🙂
So good!! Hope everyone loves them 🙂
These look awesome! Thank you for sharing, I can’t wait to try them. Is there any substitute for the coconut flour for people with a coconut allergy?
You can use almond flour! I would just use a bit more.
Have you used cauliflower with this recipe before? Thanks
I haven’t tried a cauliflower + peanut butter + chocolate combo!
Will the chocolate stick to the paper tray liners? Should I spray the liners with a non stick spray?
It shouldn’t! After they’re frozen it should be pretty easy to peel the paper off.
Delish! I prefer using a mix of 78% and 70% Lindt Bar. I also use 1 T Maple syrup and dust top with a little coconut palm sugar. Actually, coconut would be good, too!
Thank you for this recipe. It’s a gem!
Perfect! Glad you enjoyed 🙂
Can I use almond butter?
Sure! Just be sure it’s natural.
Can’t wait to try it
Hope you love them!
Do I have to use maple syrup can I just use swerve
I’d also like to know this answer. They look delicious!
I’ve never used swerve but let me know if you try it!
Delicious way to satisfy a PB cup craving!
Absolutely! My favorite way.
Do I need to use flour? What would happen if I used only pb?
The peanut butter would not solidify as well and have a runny texture. You can try it though!
Could you please suggest substitutes for malle syrup and coconut flour?
honey or date syrup and oat flour would work well.
Delicious!
Glad you liked them!
Hi Kim! It helps to thicken up and hold the peanut butter layer together. Let me know if you give it another try!
What other flour can I use? I don’t like the taste of coconut flour
You can use oat flour or almond flour 🙂
Can I use a different flour? Don’t like the coconut taste
You can use oat or almond flour, too!
Hi these look delicious. I was wondering what I could sub for the coconut flour? Thanks.
Hi! You could use oat or almond flour.
I’m sure these are delicious like everything else I’ve tried! I live in Spain and it’s surprisingly difficult to find baking supplies. I have a mini nonstick silicone tray, do you think I could use that and forgo the liners?
Yes that will work perfectly!
These are SO GOOD! Reese are my favorite candy and am so glad to find a healthy version that are so yum and super easy to make!
Mine too! Such a great treat 🙂
These were amazing!!! Spot on. I only had 1.75 ounces of regular dark chocolate, so for the other 1.75 ounces for the topping, I used Hu Kitchen Hazelnut filled chocolate and it was perfect!
Delicious! Glad you enjoyed!
What if i don’t have coconut flour? substitutions?
oat flour or almond flour should work great!
If I make this with regular sized muffin tins, do I double what goes in each cup, or keep it the same?
I would double! They’ll make less total, so you could double the recipe too if you’d like.
These are so delicious! I’d compare them to the Trader Joe’s dark chocolate pb cups, but even better! I used dark chocolate chips from Aldi and a little coconut oil and that worked really well, I ran out towards the end and tried to melt some Target brand chocolate chips and they were grainy and didn’t melt well – so I wouldn’t recommend using those. Otherwise I followed the recipe and they’re perfect! Will definitely be making them regularly!
Absolutely! Glad you love these ones 🙂
These are delicious! I used Hu chocolate bar to make them,
Love it! Glad you enjoyed 🙂
This recipe turned out so great.
These are the BEST treat to have on hand. They are filling so you really can’t eat more than 2. They are DE-LISH and I make them probably more than I should. Thank you!!
I’m SO happy you love these, Brooke! Yay!