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Healthier Peanut Butter Cups Recipe

Author Sonja

Ingredients

The Chocolate Portion:

  • 8 ounces of unsweetened chocolate I use semisweet chocolate chips
  • 2-4 tablespoons honey optional to sweeten chocolate if desired

The Peanut Butter Portion:

  • 3/4 cup of natural peanut butter
  • 2 tablespoons honey
  • 1/4 cup of coconut oil if you don’t keep it on stock, you might want to try butter, and let me know how it works
  • 1/3 cup of chopped almonds or peanuts

Instructions

  1. Line a mini muffin pan with cupcake liners (I have made this without the liners, and I have had a hard time “popping” the candies out at the end, so I HIGHLY recommend this. Also, using natural peanut butter and coconut oil makes the candies melt faster, so the cupcake liners makes everything much cleaner and tidier).
  2. Heat the chocolate and honey in a microwave safe container, stirring WELL every 30 seconds until the chocolate is melted. This usually takes about 60 seconds in my microwave. Watch carefully so you don’t burn the chocolate in the microwave.
  3. Drop melted chocolate by the teaspoon full in each mini muffin liner. Try to spread it out. Just do your best, as it’s hard to spread because of the small space. Any chocolate on the bottom is helpful since it helps the candy keep its shape better.
  4. Freeze the pan of chocolate for 15 minutes.
  5. Cover the remaining leftover chocolate with a towel and stir occasionally to keep it from hardening.
  6. Melt coconut oil in the microwave, about 30 seconds. Combine and mix together all the “Peanut Butter Portion” ingredients.
  7. Remove frozen chocolate from the freezer, and put a shy tablespoon of the peanut butter mixture on top of the frozen chocolate.
  8. Freeze for 30 minutes or until hardened.
  9. Remove the pan from the freezer and top with the melted chocolate.
  10. Freeze the completed candies, and enjoy when ready!
  11. Store them in the refrigerator or freezer (if you have leftovers:).