These homemade healthy peanut butter cups with silky chocolate are simple to make and a healthier alternative to store-bought varieties.
Peanut butter cups are one of those perfect sweet treats. Chocolate on its own is irresistible, but chocolate paired with peanut butter is pure bliss. If you love that classic combination, these homemade cups will hit the spot.
As a kid I loved Reese’s, especially the loose mini cups that came in a box. That nostalgia inspired me to make a cleaner, homemade version. These healthy peanut butter cups use just three ingredients, can easily be made vegan, paleo, or dairy-free, and yield a rich, satisfying result every time.
Easy Healthy Chocolate Peanut Butter Cups
These cups are straightforward to prepare and customizable based on dietary preferences. Use almond butter for a paleo version or choose dairy-free vegan chocolate to make them vegan. The texture and flavor are comparable to store-bought candy but with cleaner ingredients and control over sweetness and add-ins.
The recipe below makes either 12 regular-sized cups or 24 mini cups, depending on the liners you use. Store them refrigerated in an airtight container for up to one week, or freeze for longer storage.
How to make this recipe paleo
To make it paleo, substitute almond butter for peanut butter.
How to make these peanut butter cups dairy-free and vegan
To make them dairy-free and vegan, use a dairy-free vegan chocolate.
Easy 3-Ingredient Healthier Peanut Butter Cups
Ingredients
- 1¼ cup chocolate, preferably dairy-free vegan chocolate
- ¾ cup peanut butter, for paleo, substitute almond butter
- 3 tablespoons melted coconut oil, divided
Instructions
- Prepare a 12-cup muffin tin with cupcake liners or a 24-cup mini muffin tin with mini liners. Liners give the cups the classic ridged edge.
- Melt the chocolate with 1½ tablespoons coconut oil over a double boiler until just melted. If you don’t have a double boiler, use a heatproof bowl over simmering water.
- Pour enough chocolate into the bottom of each liner to form an even base layer—about 1 teaspoon for minis and 2–3 teaspoons for regular liners. Chill in the refrigerator until set.
- Meanwhile, melt the remaining 1½ tablespoons coconut oil in a bowl. Whisk in the peanut butter until smooth.
- Once the chocolate base has hardened, add a spoonful of the peanut butter mixture to form the middle layer. Chill for about 10 minutes.
- When the peanut butter layer is firm, top each cup with another layer of chocolate (about 1 teaspoon for minis or 2–3 teaspoons for regular liners). Chill again until fully set.
- Store refrigerated in an airtight container for up to one week or freeze for longer storage.
Notes
Makes: 12 regular-sized peanut butter cups or 24 mini peanut butter cups.
Storage: Keep in an airtight container in the refrigerator for up to one week. To freeze, place in freezer-safe containers or bags for up to one month.
Nutrition
Nutrition information is an approximation.
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