Are there really people out there that don’t like peanut butter? I love it. I still eat it with a spoon when no one’s looking.
Peanut butter cups were my favorite candy growing up. There is something about the combination of chocolate and peanut butter that is just so good. As an adult I still crave them, however I do not crave their junk additives and ingredients. I’m (somewhat) smarter than that.
These peanut butter cups have all the beneficial fats of coconut oil, the protein of natural peanuts but no refined sugar or junk. The coconut oil really is the trick in giving these peanut butter cups their solid texture. I love coconut oil, you can read how many ways I use it here.
This allows you to trick yourself into thinking they are incredibly healthy and can eat as many as you want. Whilst it might be wise not to over indulge, they are definitely not a bad treat to indulge in every now and then and way WAY more satisfying than store bought ones.
Plus, they are so full of beneficial fats/protein that they will keep you full for ages, so 1-2 definitely does suffice. You also wont experience that blood sugar crash that you would have come to recognize with commercial peanut butter cups.
For a healthy and delicious treat, make sure you try these!
Healthy Homemade Peanut Butter Cup
Yields: 10 peanut butter cup
2 tablespoons of coconut oil
1/4 cup of natural peanut butter
1/2 teaspoon natural vanilla
2 tablespoons of maple syrup
(optional) 1 tablespoon of coconut flour – this will give them a traditional texture
1 tablespoon of coconut oil
2 tablespoons of cacao powder
1/4 cup of peanut butter
1 tablespoon of maple syrup
- You will need 2 bowls, one for the top layer and one for the bottom.
- Mix the coconut oil, peanut butter, vanilla, maple syrup and coconut flour (if using) together in the first bowl for the top layer. Set aside.
- Melt the dark chocolate and coconut oil together with steam over a boiling hot water bath.
- Add the peanut butter, maple syrup and vanilla and stir together.
- Place about 2 tablespoons of the bottom layer into cupcake liners, followed by 2 tablespoons of the top layer. If you have left over chocolate, you can spoon this on top as well like I have in the picture.
- Refrigerate for 2 hours.
- Enjoy and don’t feel bad for eating more than one, it’s impossible 🙂