Go Back
No Bake Healthy Peanut Butter Cups

No Bake Healthy Peanut Butter Cups

Craving something sweet and decadent without the sugar rush? Our **No Bake Healthy Peanut Butter Cups** are your answer, offering a delightful, wholesome way to satisfy those chocolatey peanut butter desires with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 24 cups
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy natural peanut butter unsweetened and just peanuts, no added oils or sugars
  • 1/4 cup maple syrup or honey, adjust to your sweetness preference
  • 1/4 cup melted coconut oil divided into two equal parts
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips dairy-free and vegan if preferred
  • pinch sea salt optional, for enhanced flavor

Equipment

  • Mini Muffin Tin
  • Paper liners
  • Medium Bowl
  • Microwave-safe bowl (or double boiler)

Method
 

  1. Line a mini muffin tin (or a regular muffin tin if you prefer larger cups) with paper liners. This will make it easy to remove the finished peanut butter cups.
  2. In a medium bowl, combine the creamy natural peanut butter, maple syrup, half of the melted coconut oil (2 tablespoons), and vanilla extract. Stir everything together until it's smooth and well combined. If the mixture seems too stiff, you can add another teaspoon of coconut oil to loosen it up.
    1 cup creamy natural peanut butter, 1/4 cup maple syrup, 1/4 cup melted coconut oil, 1 teaspoon vanilla extract
  3. Spoon about 1 to 1.5 teaspoons of the peanut butter mixture into the bottom of each prepared muffin liner. Gently press down with the back of a spoon or your finger to create an even layer. You can also use a small cookie scoop for consistent portions.
  4. Place the muffin tin in the freezer for about 15-20 minutes, or until the peanut butter layer is firm to the touch. This step is crucial to prevent the peanut butter and chocolate layers from mixing.
  5. Melt the dark chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Alternatively, melt them using a double boiler over simmering water. Once melted, stir in the remaining 2 tablespoons of melted coconut oil. The coconut oil helps the chocolate harden beautifully and gives it a glossy finish. If you're using sea salt, stir in a pinch now for an extra flavor pop.
    1 cup dark chocolate chips, pinch sea salt, 1/4 cup melted coconut oil
  6. Once the peanut butter layer is firm, carefully spoon or pour the melted chocolate mixture over the peanut butter in each liner. Ensure the chocolate covers the peanut butter completely, forming a smooth top.
  7. Return the muffin tin to the freezer for at least 1-2 hours, or until the chocolate is completely firm and set. For the best texture, you can also transfer them to the refrigerator for a longer chill.
  8. Once fully set, remove the No Bake Healthy Peanut Butter Cups from the muffin liners and enjoy!

Notes

Store leftover peanut butter cups in an airtight container in the refrigerator for up to two weeks, or freeze for up to 3 months.