I love peanut butter cups so much. They were always one of my favorite Halloween treats as a kid. And even more so now that I am adult, I actually eat them year-round. My favorites are the Justin’s Mini Peanut Butter Cups (both milk and dark versions), we buy them frequently.
I also make my own Easy Mini Peanut Butter Cups during this time of year, and I stock them in the fridge so I can grab one whenever my craving hits. But, while that recipe is amazing and incredibly easy, the filling is very sweet.
So, I am in to that sorta thing (if you didn’t already know!). But, if you are looking for how to make peanut butter cups healthier, then I got you covered with this Healthy Chocolate Peanut Butter Cups recipe.
These are still amazing homemade peanut butter cups, don’t get me wrong! But I use coconut oil in the filling (instead of butter, like my Easy Mini Peanut Butter Cups recipe). I also use maple syrup in place of sugar in the filling. So, in my book, these are the healthiest Halloween candy you can eat!
But they are so good! Even though I am labeling this the healthiest Halloween candy, it is so good that if you didn’t tell people, these were a healthy version, they wouldn’t even know! I bet you’d never guess how to make peanut butter cups healthier – and with only 6 simple ingredients!
So, let me show you how to make peanut butter cups healthier with my recipe for Healthy Chocolate Peanut Butter Cups below. It’s time to indulge this Halloween season and enjoy some peanut butter cups!
Can I make these Healthy Chocolate Peanut Butter Cups mini?
Yes, if you prefer to make these into a mini version, you can do that. It will make 24 minis and you can use a mini cupcake pan, and mini cupcake liners. Just use the same ratios of chocolate to filling! I just prefer to make these big, as they are healthier, right!
Do peanut butter cups need to be refrigerated?
These do not have to be refrigerated, but it’s best if they are stored in the fridge if you aren’t eating them. Chocolate, and especially homemade chocolate will always stay better in the fridge. Just remove them for 10 or so minutes before you want to eat one!
Ingredients I used to make this recipe for Healthy Chocolate Peanut Butter Cups
Costco Kirkland Organic Coconut Oil
Costco Kirkland Organic Peanut Butter
Costco Kirkland Organic Maple Syrup
Organic Roasted & Salted Peanuts
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Healthy Chocolate Peanut Butter CupsDifficulty: Easy
This simple recipe for Healthy Chocolate Peanut Butter Cups only uses 6 ingredients! Indulge in everyone’s favorite sweet combo, but with less sugar.
- Chocolate Coating
1 pound organic milk chocolate chunks
28 grams (2 tablespoons) organic coconut oil
284 grams (1 1/4 cups) organic peanut butter
57 grams (1/4 cup) organic coconut oil, melted
113 grams (1/3 cup) organic maple syrup
organic roasted & salted peanuts
flaky sea salt
- To make the chocolate coating: In a large bowl, add the milk chocolate and coconut oil into a heatproof bowl. Using a double boiler, heat until melted. Remove from heat. (Alternatively, microwave in a microwave safe bowl for 30 second intervals, stirring between each interval).
- Fill the cupcake liners one-third full with chocolate. Place the tray in the freezer.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, coconut oil, and maple syrup. Mix on low to combine.
- Remove the cupcake pan from the freezer. Spoon the peanut butter filling into the cups and spread to the sides.
- Top with the chocolate until full. Top with chopped peanuts and flaky sea salt (optional).
- Place back in the freezer to harden, for at least 30 minutes. Transfer to the fridge.
- Store in the fridge for up to 2 weeks.
- Vegan – Replace the milk chocolate with dark chocolate.
- High Altitude – Follow the recipe as noted.
Did you like this post?
Make sure to check out my Chocolate Peanut Caramel Candies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!