If you’re not allergic to peanuts and you love Reese’s Peanut Butter Cups, this recipe is for you. No preservatives, very few ingredients, no baking involved, and so easy to make. The only problem you’ll have is figuring out how to stop eating them!
Healthy Peanut Butter Cup Recipe
Ingredients
Bottom Layer
- 1/3 cup creamy peanut butter, all natural
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 2.5 tablespoons melted coconut oil (if you don’t want the coconut flavor infused, use a coconut oil with less flavor)
- 3 tablespoons unsweetened cocoa powder
Top Layer
- 1/3 cup creamy peanut butter, all natural
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
Instructions
- Fill a tiny muffin tin with paper liners.
- Spray the paper liners with coconut cooking oil.
- In a medium bowl, stir together the ingredients for the bottom layer.
- In another medium bowl, stir together the ingredients for the top layer.
- In each paper liner, add a heaping tablespoon of the chocolate layer.
- After all muffin tins are full, tap the pan on the counter to ensure that it has set evenly.
- Add a half tablespoon of the peanut butter mixture to each chocolate layer, and tap the pan again.
- Place the entire pan into the freezer for 30 minutes, or until the peanut butter cups are firm.
- Remove from the pan and enjoy!
*Store peanut butter cups in the freezer!
Click here to read all of our latest features, reviews, and news!Â
