Easy Healthy 5 Ingredient Peanut Butter Cups Recipe

This is the easiest healthy 5-ingredient Peanut Butter Cups recipe. They’re gluten-free and vegan, with chocolate chips, natural peanut butter, almond flour, maple syrup, and coconut oil. These are the perfect way to satisfy your candy bar craving and feel great!

The easiest vegan & gluten free healthy 5-ingredient Peanut Butter Cups recipe w/ chocolate, peanut butter, almond flour, maple syrup, & coconut oil.

Do you have a weakness for Reese’s peanut butter cups but wish there was a healthier option? I’m excited to tell you that, yes, there is!! With my easy, healthy 5-ingredient Peanut Butter Cups recipe. They’re made gluten-free and vegan with your choice of chocolate chips, natural peanut butter, almond flour, maple syrup, and coconut oil.

All you need is a mini muffin tray and/or mini cupcake liners, and you are all set! They’re made without any baking or cooking and are ready to devour in as little as 30 minutes. These are the perfect way to satisfy your candy bar craving and sweet tooth! And I think they taste even better than Reese’s cups.

YouTube video

Why You’ll Love my Healthier Peanut Butter Cup Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Chocolate Chips:

You can semi-sweet chocolate chips, milk chocolate chips, or dairy-free vegan chocolate chips if you want to keep the recipe vegan. You can make dark chocolate peanut butter cups with dark chocolate chips for a richer, less sweet flavor. If you’re looking for a caffeine-free alternative, carob chips can be used as a substitute. In my opinion, semi-sweet give the best flavor. You can make them white chocolate peanut butter cups by melting white chocolate chips.

Coconut Oil:
You can use coconut butter as a substitute for coconut oil. It will add a slightly different texture and coconut flavor to the recipe. For a non-coconut flavor option, use a vegan butter substitute.*

Natural Unsweetened Peanut Butter:
Substitute with your favorite nut butter. If you have a peanut allergy or prefer almond flavor, almond butter can be used as a substitute. Cashew butter is another nut butter option with a milder flavor.

Almond Flour:
Oat flour can be used as a gluten-free alternative to almond flour. If you have nut allergies, ground sunflower seeds can replace almond flour.

Maple Syrup:
Agave nectar is a vegan-friendly and lower glycemic index alternative to maple syrup. If you’re not vegan and prefer honey, you can use it as a sweetener.

Flaky Sea Salt:
Use Himalayan pink salt or any other type of salt you prefer for the salt sprinkle. Or you can omit it.

*I have not tested this substitution.

How to Make My Chocolate Peanut Butter Cup Recipe

Step 1: Prep the chocolate

Pour the chocolate chips and coconut oil into a microwave-safe bowl. Microwave in 30-second intervals. Remove the bowl and gently stir with a spatula between intervals until the chocolate is melted and smooth.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Pour into the muffin liners

Line your mini muffin pan with mini muffin liners. Pour about 1 teaspoon of melted chocolate into the bottom of each cup. Tap the tray on the counter repeatedly to spread the chocolate in the cups. Place the tray in the freezer while you prepare the peanut butter mixture.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 3: Prep the peanut butter filling

Add the natural unsweetened creamy peanut butter, almond flour, maple syrup, and coconut oil to a mixing bowl. Stir with a spatula until the peanut butter mixture is smooth and creamy.

Remove the muffin pan from the freezer. Using a spoon or small cookie batter scoop, add about 1 teaspoon of peanut butter filling to each cup on top of the chocolate layer.

Option 1: If you prefer to not see the peanut butter layer from the outside of your peanut butter cup, then leave the peanut butter filling in the middle of the cup so it is not touching any of the sides of the muffin liner.

Option 2: If you like seeing the peanut butter layer from the outside of your peanut butter cup, then gently tap the tray on the counter to spread the peanut butter filling evenly in your cups.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 4: Add the final layer of chocolate

Pour another layer of melted chocolate on top of the peanut butter layer. Fill the cups almost to the top. Gently tap the tray on the counter to spread the chocolate inside the cup. Then sprinkle with a dash of flaky sea salt. Return the tray to the freezer for about 30 minutes or until set.

Mixing cranberries into muffin batter.

5-Ingredient Peanut Butter Cups Recipe Notes

Chocolate Melting Tips:
When melting the chocolate chips and coconut oil, use a microwave-safe bowl and heat them in short 30-second intervals to prevent overheating and burning the chocolate. Stir between intervals to ensure even melting.

Mini Muffin Liners:
Mini muffin liners make it easier to remove the peanut butter cups from the mini muffin tin without sticking. If you don’t have liners, you can lightly grease the mini muffin pan with coconut oil or cooking spray, but be careful when removing the cups.

Adjusting Peanut Butter Layer Placement:
As mentioned in the recipe, you have two options for placing the peanut butter layer. Choose the one that suits your preference. Option 1 keeps the peanut butter filling in the middle, while option 2 spreads it to the sides for a more visible peanut butter layer.

Freezing Time:
Ensure that you freeze the peanut butter cups for at least 30 minutes or until they are completely set. This step is crucial for achieving the right texture and keeping the layers intact.

Sea Salt:
The flaky sea salt adds a delightful contrast to the sweetness of the peanut butter and chocolate. Adjust the amount to your taste, but be cautious not to overdo it, as sea salt can be quite potent.

Customization:
Feel free to customize these peanut butter cups with additional toppings or mix-ins. Chopped nuts, shredded coconut, or a drizzle of melted chocolate on top can add extra flavor and texture.

Dietary Preferences:
If you have specific dietary preferences or allergies, refer to the ingredient substitution section for suitable replacements.

Serving Size:
The recipe makes a specific number of mini peanut butter cups, but you can easily double or halve the ingredients to adjust the batch size to your needs.

Enjoy in Moderation:
While these homemade peanut butter cups are a healthier alternative, they are still a treat. Enjoy them in moderation as part of a balanced diet.

Serving Suggestions:
These healthy peanut butter cups would make a sweet treat with ice cream, cookie dough, or even greek yogurt.

Freezer Storage:

The best way to store these peanut butter cups is in the freezer. Place them in an airtight container or a resealable freezer bag. Make sure to separate layers with parchment paper or plastic wrap to prevent sticking.

Individual Wrapping:

If you prefer, you can individually wrap each peanut butter cup in plastic wrap or parchment paper before placing them in the container or freezer bag. This helps keep them from sticking together.

Thawing:
When you’re ready to enjoy a peanut butter cup, remove it from the freezer and let it sit at room temperature for a few minutes to slightly soften the chocolate and peanut butter filling. This will make them easier to bite into.

Long-Term Storage:
These peanut butter cups can be stored in the freezer for several weeks to a few months. Over time, their texture may change slightly, but they will remain safe to eat.

Keep Dry:
Moisture can affect the texture of the chocolate, so make sure the container or bag is tightly sealed to keep out any moisture or ice crystals.

Can I use different nut butter?

Yes, you can substitute natural unsweetened peanut butter with almond butter, cashew butter, or any nut butter of your choice. Just make sure it’s creamy and unsweetened.

Can I use regular flour instead of almond flour?

If you don’t require a gluten-free option, you can use regular all-purpose flour as a substitute for almond flour.

Is there a way to make these nut-free?

Yes, if you have nut allergies, you can use sunflower seed butter instead of peanut butter and replace almond flour with oat flour or another seed-based flour.

What can I use if I don’t have mini muffin liners?

If you don’t have mini muffin liners, you can lightly grease the mini muffin pan with coconut oil or cooking spray to prevent sticking. Be cautious when removing the cups to avoid breaking them.

Can I use honey instead of maple syrup?

Yes, you can use honey as a sweetener if you prefer its flavor. However, this substitution will make the recipe non-vegan.

How long do these peanut butter cups stay fresh?

When stored in an airtight container in the freezer, these peanut butter cups can stay fresh for several weeks. Avoid storing them in the refrigerator as they may become too soft.

Can I make these ahead of time for a party or event?

Yes, you can make these peanut butter cups in advance and store them in the freezer until you’re ready to serve. This makes them a convenient dessert option for parties.

Can I customize the toppings?

Absolutely! Feel free to customize your peanut butter cups with additional toppings like chopped nuts, shredded coconut, or a drizzle of melted chocolate on top.

How do I prevent the chocolate from cracking when I bite into the cups?

To prevent the chocolate from cracking, make sure the peanut butter filling is evenly spread inside the cups, and let the cups sit at room temperature for a few minutes before eating to slightly soften the chocolate.

Can I make larger peanut butter cups instead of mini ones?

Yes, you can make larger peanut butter cups by using a regular-sized muffin pan and adjusting the ingredient quantities accordingly. The freezing time may need to be extended for larger cups.

The easiest vegan & gluten free healthy 5-ingredient Peanut Butter Cups recipe w/ chocolate, peanut butter, almond flour, maple syrup, & coconut oil.

Easy Healthy 5 Ingredient Peanut Butter Cups Recipe

Dairy-Free diet-friendly recipe
Gluten-Free diet-friendly recipe
Vegan diet-friendly recipe
This is the easiest healthy 5-ingredient Peanut Butter Cups recipe. They're gluten-free and vegan, with chocolate chips, natural peanut butter, almond flour, maple syrup, and coconut oil. These are the perfect way to satisfy your candy bar craving and feel great!
5 from 3 votes
Servings 24
Prep Time 15 minutes
Total Time 45 minutes

Ingredients
  

Chocolate:

  • 1-1/2 cups chocolate chips
  • 1 tablespoon coconut oil

Peanut Butter Filling:

  • 1/3 cup natural unsweetened creamy peanut butter
  • 1/2 cup almond flour
  • 3 tablespoon maple syrup
  • 2 tablespoons coconut oil
  • dash flaky sea salt

Instructions
 

  • Pour the chocolate chips and coconut oil into a microwave-safe bowl. Microwave in 30-second intervals. Remove the bowl and gently stir with a spatula between intervals until the chocolate is melted and smooth.
  • Line your mini muffin pan with mini muffin liners. Pour about 1 teaspoon of melted chocolate into the bottom of each cup. Tap the tray on the counter repeatedly to spread the chocolate in the cups. Place the tray in the freezer while you prepare the peanut butter mixture.
  • Add the natural unsweetened creamy peanut butter, almond flour, maple syrup, and coconut oil to a mixing bowl. Stir with a spatula until the peanut butter mixture is smooth and creamy. 
    Remove the muffin pan from the freezer. Using a spoon or small cookie batter scoop, add about 1 teaspoon of peanut butter filling to each cup on top of the chocolate layer.
    Option 1: If you prefer to not see the peanut butter layer from the outside of your peanut butter cup, then leave the peanut butter filling in the middle of the cup so it is not touching any of the sides of the muffin liner. 
    Option 2: If you like seeing the peanut butter layer from the outside of your peanut butter cup, then gently tap the tray on the counter to spread the peanut butter filling evenly in your cups.
  • Pour another layer of melted chocolate on top of the peanut butter layer. Fill the cups almost to the top. Gently tap the tray on the counter to spread the chocolate inside the cup. Then sprinkle with a dash of flaky sea salt. Return the tray to the freezer for about 30 minutes or until set.

Video

YouTube video

Nutrition

Calories: 151kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 1mgPotassium: 86mgFiber: 2gSugar: 9gCalcium: 15mgIron: 0.3mg
Keyword almond flour, candy bar, chocolate, cups, gluten free, peanut butter, Reese’s, vegan
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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