These Healthy Homemade Peanut Butter Cups are a guilt-free indulgence that combines rich, creamy peanut butter with velvety dark chocolate. Perfectly vegan and ready in just 30 minutes, they’re a dreamy treat that satisfies cravings without compromise. The smooth, melt-in-your-mouth texture contrasts beautifully with the slight crunch of the chocolate shell, creating a symphony of flavors in every bite.
Made with wholesome ingredients, these decadent cups are as nourishing as they are delicious. The nutty sweetness of the peanut butter filling harmonizes with the deep, bittersweet chocolate, offering a balanced flavor that’s hard to resist. Whether you’re sharing them or savoring solo, these treats are a testament to how easy and rewarding healthy indulgence can be.
Ingredients for Healthy Homemade Peanut Butter Cups (Vegan)
- Chocolate:
- 1/2 cup (4 fl oz / 115 ml) coconut oil (melted)
- 1/2 cup (2 oz / 67 g) cocoa powder
- 2-3 tablespoons maple syrup (use 3 for a sweeter taste)
- 1/2 teaspoon salt
- Peanut Butter Filling:
- 1/3 cup (2 1/2 oz / 71 g) peanut butter or almond butter
- 1 tablespoon maple syrup
Step-by-Step Instructions
- Prepare the pans: Line 12 mini muffin or cupcake pans with cupcake liners.
- Make the chocolate mixture: In a large saucepan, combine melted coconut oil, cocoa powder, maple syrup, and salt. Warm over medium heat, whisking until fully combined. Alternatively, microwave in short intervals, stirring in between.
- Coat the liners: Spoon about 1 tablespoon of the chocolate mixture into each liner. Use a spoon or brush to smear the chocolate up the sides, creating a thin layer that forms the cup shape.
- Chill the chocolate: Place the pans in the fridge for 10-15 minutes, or until the chocolate is fully hardened.
- Prepare the filling: While the chocolate chills, combine peanut butter (or almond butter) and maple syrup in a small bowl. Stir until smooth and well mixed.
- Fill the cups: Remove the chocolate from the fridge. Spoon a small amount of the nut butter mixture into each cup, distributing it evenly.
- Top with chocolate: Spoon the remaining chocolate mixture over the nut butter, ensuring it’s completely covered. If the chocolate has hardened, gently reheat it on low heat or in the microwave.
- Chill again: Return the pans to the fridge and let them chill for 20 minutes, or until completely firm.
- Serve and store: To remove the cups, run a butter knife around the edges and peel off the liners. Store in the fridge or freezer for up to 1 month.
Creative Variations to Spice It Up
Try swapping the peanut butter for almond, cashew, or sunflower seed butter for a unique twist. For a crunchy texture, mix in a teaspoon of crushed nuts or seeds into the filling. If you’re feeling adventurous, add a pinch of cinnamon or a dash of vanilla extract to the chocolate mixture for extra flavor.
Perfect Pairings for Serving
These peanut butter cups are delicious on their own, but they pair wonderfully with a glass of almond milk or a scoop of dairy-free ice cream. For a fancy dessert platter, arrange them with fresh berries or a drizzle of melted dark chocolate for an elegant touch.
Storage Tips for Freshness
Store your peanut butter cups in an airtight container in the fridge for up to 2 weeks or freeze them for up to 1 month. If freezing, let them sit at room temperature for 5 minutes before enjoying for the best texture. Keep them away from strong-smelling foods to preserve their flavor.
Time-Saving Hacks for Busy Cooks
To speed up the process, melt the coconut oil and cocoa powder in the microwave instead of the stovetop. Use pre-made nut butter to skip the mixing step, or double the batch and freeze extras for a quick treat later. Pre-line your muffin pans while prepping other ingredients to save time.
Equipment Tips for Perfect Results
Use silicone mini muffin liners for easy removal and less mess. A small offset spatula or the back of a spoon works great for spreading the chocolate evenly. If you don’t have a whisk, a fork or small whisk attachment on a hand mixer will do the trick for combining ingredients smoothly.
Healthy Homemade Peanut Butter Cups (Vegan)
Equipment
- 12 mini muffin pans/cupcake pans
Ingredients
Chocolate
- 1/2 cup coconut oil Melt it first
- 1/2 cup cocoa powder
- 2-3 tablespoons maple syrup 3 if you like things sweet
- 1/2 tsp salt
Peanut Butter Filling
- 1/3 cup peanut / almond butter
- 1 tablespoon maple syrup
Instructions
- Line 12 mini muffin pans/cupcake pans with cupcake liners.
- In a large sauce pan combine coconut oil, cocoa powder, maple syrup, and salt. Warm over medium heat and whisk until fully combined. You can also do this step in the microwave.
- Spoon about 1 tablespoon into each liner. Smear the chocolate mix over the sides of the liner coating it completely with a thin layer of chocolate. This will create the sides of the chocolate cups.
- Place in the fridge for 10-15 minutes until they are fully hard.
- While they are chilling make the nut butter filling: In a small bowl, combine nut butter and the maple syrup. Stir until well mixed.
- Remove the chocolate from the fridge and fill each one with a little of the nut butter mixture until all the mixture is used. Spoon the rest of the chocolate over the nut butter, making sure to completely cover it. *If the chocolate mixture has hardened, re-heat on a low burner in the same pan.
- Place cups back in the fridge and let them chill for 20 minutes, or until they are completely hard.
- To easily remove cups, run a butter knife around the edges then peel off the liner. Store in the fridge or freezer for up to 1 month.
