Chocolate Peanut Butter Cups -

Chocolate Peanut Butter Cups

These homemade chocolate peanut butter cups are dairy free, gluten free and refined sugar free. They make great protein snacks for kids or holiday treats for Halloween, Easter or Valentine's Day. A delicious healthy peanut butter cups recipe that tastes like a Reeses copycat recipe. Grab the printable version of this recipe in my free ebook here.

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Prep Time: 25

Cook Time: 5

Chill Time: 30

Total Time: 50

Servings: Peanut Butter Cups

Calories: 213kcal

Equipment

Ingredients

Peanut Butter Inside

150 g natural peanut butter no sugar added
68 g maple syrup
16 g honey raw
50 g oats ground
9 g chia seeds

Chocolate Coating

Metric - US Customary

Instructions

Make the Peanut Butter

To a medium-size bowl, add all peanut butter ingredients.
Mix thoroughly until everything is fully combined.
Set aside while you make the chocolate.

Make the Chocolate

To make the chocolate, place baker's chocolate and coconut oil in a small pot on the stove and heat on low. Stir constantly to prevent overheating.
Alternatively, you can use a double boiler or a glass bowl inside of a pot of simmering water to prevent overheating.
Once the chocolate and coconut oil are melted and combined, turn off the heat and let chocolate cool for 3-5 minutes.
Once chocolate has cooled slightly, add in the honey and mix until everything is combined and smooth.
*See note.

Assemble the Peanut Butter Cups

Use a silicone peanut butter cup mold or line a regular muffin tin with cupcake wrappers.
Spoon enough chocolate into each muffin cup to cover the bottom.
Scoop about a tablespoon of peanut butter mixture for each muffin cup and shape it with your hands into a disk slightly smaller than the muffin cup so that it does not touch the sides. If there is any peanut butter mixture remaining, add flattened bits of it to each peanut butter cup until it is all used.
Spoon the remaining chocolate over the tops of each peanut butter disk, dividing the chocolate evenly. Use the spoon to push the chocolate around to ensure it covers the top and runs down the sides so that the peanut butter will be fully surrounded by chocolate. You do not need much chocolate for coating the tops, only about 1/2 teaspoon each.
Place the muffin tin in the fridge for 1 hour or the freezer for 30 minutes to harden.
Pull the muffin tin out of the fridge or freezer and remove the cupcake wrappers.
* See note.
Store in an airtight container with parchment paper between any stacked peanut butter cups. Keep in the fridge for up to one week or in the freezer for up to one month.

Notes

Make sure your honey is at room temperature before adding it to the warm chocolate. Otherwise, it may cause the chocolate to seize.
To remove paper cupcake wrappers, gently peel down the edges a little at a time as you turn the peanut butter cup around in your hand. The wrappers may stick a bit but will come loose easily if you remove them gradually.

Nutrition

NaturallySweetenedKids.com