Healthier Peanut Butter Cups
Updated: Jan 2
If there is one thing that I have discovered is that people love desserts – and when you can give them a healthier version of one of their favorite treats, one that actually tastes AMAZING, then even better, right? I made these healthier peanut butter cups over the weekend and shared them on my Facebook page, Simply Clean & Fit. In less than 12 hours, I had 25 shares with almost 2300 people seeing the recipe. I’ve never had a recipe go viral before! (HA!)
Yes they are clean and yes they are SO GOOD! Very easy to make too. The longest part is waiting for them to freeze! I use Ghirardelli’s 72% Cacao chocolate squares. If you do not have a dark chocolate bar, cocoa powder will do. Add about 1/4 cup.
I think next time I will use a mini muffin tin. That way I can get double out of it! And I kept having to cut them into pieces to ration them out to the kids…who LOVED these by the way. Hope you’ll try them and let me know what you think!
Healthier Peanut Butter Cups
Yield: 6 or 12 mini
Serving Size: 1
Bottom Layer:
2 tablespoons coconut oil
¼ cup smooth natural peanut butter
2 ounces good dark chocolate, chopped
1 tablespoon pure maple syrup
1 tsp pure vanilla extract
Top Layer:
2 tablespoons coconut oil
¼ cup natural smooth peanut butter
½ tsp pure vanilla extract
Spray a 6-cup muffin tin or 12-cup mini muffin tin with non-stick spray (or use a silicone one like I did). In a small saucepan over medium, combine the coconut oil, peanut butter, chocolate and maple syrup and stir until melted. Remove from heat and add vanilla. Stir again to combine. Pour equal amounts of the chocolate mixture into the muffin tins (should fill about 1/2 way). Put into the freezer until chilled, about 5 minutes.
Heat the bottom layer ingredients the same way. Pour over chocolate bottom layer. Put back into the freezer until completely firm (about 10 minutes). Store in freezer.