Healthy Chocolate Peanut Butter Cups

Omg, I can’t believe I just made those Reese’s Peanut Butter Cups (you know, the ones with the orange package that every peanut butter lover goes crazy over?) in a much healthier and delicious version. I’m over the moon right now with joy!

With only 5 ingredients and a bit of modifying with Beaming Baker’s recipe, I ended up with three decadent and sweet chocolate peanut butter cups. I wanted to make more, but one look at my overflowing freezer and I knew I was never going to be able to fit a large 12-muffin pan in there. So I had to content myself with 3 individual metal tins lined with cupcake liners that I kind of inserted in the nooks and crannies of the freezer. By the way, this is totally worth making and since the recipe only makes three, you won’t be wasting a lot of ingredients if you don’t like it (which has about 0.000001% chance of happening because who can resist peanut butter and chocolate? Not me, that’s for sure).

Did I mention that these are gluten-free and vegan? Yep. So no excuses as to why you shouldn’t make this. They’re also super easy to put together and look so aesthetically pleasing that I’m considering this dessert/snack as a very fierce threat to my number one favourite dessert, Moist Devil’s Food Chocolate Cake.

• Servings: 3
• Time: 1 hr (Prep 10 mins)
• Difficulty: Easy
• Print

Reese’s Peanut Butter Cups made healthier! Original recipe only makes 3, but quadruple the recipe to have an entire dozen of these delicious sweets.
Adapted from: Gluten Free Vegan Peanut Butter Cups – Beaming Baker
Ingredients:
2 tbsp. peanut butter, all natural (so only ingredient is pb!)
1 tsp. maple syrup
1 tsp. coconut flour
1/2 cup 72% dark chocolate, chopped (chocolate chips work too)
1/2 tbsp. coconut oil

Instructions:

1. In a small bowl, mix together the peanut butter, maple syrup and coconut flour. Cover the bowl and place it in the freezer for 15 to 20 minutes so it becomes malleable for the next steps.
2. Meanwhile, melt chocolate and coconut oil over medium heat in a small saucepan. Set aside. Also, prepare 3 muffin tins by lining them with cupcake liners.
3. Take the peanut butter dough out and form 3 round discs smaller than the size of a cupcake liner. Using your melted chocolate, scoop 2 tsp. into the base of each cupcake liner, then gently place the peanut butter disc on top. Cover with 1 tsp. of melted chocolate. Freeze them for 15 to 20 minutes, or until hardened. When you take them out, take the cupcake liner off immediately and let the peanut butter cups rest at room temperature for 20 minutes before eating. The peanut butter cups also store well in the fridge for a few days.

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