Name: Dark Chocolate Peanut Butter Cups | Sweetened with Sun Blog
Total time: 15 min
Yield: 10 Dark Chocolate Peanut Butter Cups
Ingredients: 1 1/4 cup vegan dark chocolate chips, melted; 3/4 natural peanut butter; 1 1/2 tablespoons coconut flour; 1 1/2 tablespoons maple syrup

dark chocolate peanut butter cups

GLUTEN FREE | VEGAN | SOY FREE | DAIRY FREE | CANE SUGAR FREE

EASY & HEALTHY
DARK CHOCOLATE PEANUT BUTTER CUPS

Halloween is coming up and we all know that Reese’s peanut butter cups come in as one of the top most loved candy options of the season every year! With that being said, why not create an easy and healthy version of this iconic candy?!

Growing up peanut butter cups were always one of my all time favorite candies. I have been allergic to most tree nuts (excludes peanuts) for years so these treats were always something that I could feel safe having. With that being said, these dark chocolate peanut butter cups can easily be made completely nut-free by swapping out the peanut butter for alternatives like sunflower seed butter, pumpkin seed butter or granola butter (my personal favorite!)

Made with just FOUR simple ingredients, these sweets are a great healthier alternative to traditional halloween candy.

recommended equipment

Reusable silicone muffin liners like these that I used!

THE RECIPE

Yields 10 PEANUT BUTTER CUPS

prep time: 15 minutes

ingredients:

1 1/4 cup vegan dark chocolate chips, melted
3/4 natural peanut butter
1 1/2 tablespoons coconut flour
1 1/2 tablespoons maple syrup

method:

Arrange 10 silicone muffin liner cups on a large tray or plate.
Place 1/2 cup of the dark chocolate chips in a microwave safe bowl and microwave in 15 second intervals, mixing in between, until chocolate is fully melted.
Take a small spoonful of chocolate (a little less than a tablespoon) and scoop it into the bottom of the muffin cups. Spread the chocolate in a thin layer so that it completely covers the bottom. (I also spread some of the chocolate up the sides of the muffin cup about 1/2 inch so that it will be easier to fill later.)
Transfer the tray with the muffin cups into the refrigerator for 10-15 minutes or until chocolate has hardened.
In a small bowl, mix together the peanut butter, coconut flour, and maple syrup until fully combined.
Scoop about a teaspoon of the mixture into the center of each muffin cup. Press down on the mixture to flatten slightly.
Melt the remaining 3/4 cup of chocolate chips and scoop the melted chocolate into each muffin cup until it just covers the filling.
Place the tray into the refrigerator until hardened.
Pop each peanut butter cup out of the silicone muffin liner and enjoy!

recipe notes:

Store in an airtight container in the refrigerator for 3-6 months or in the freezer for up to a year.
Make this recipe nut-free by substituting the peanut butter for things like sunflower seed butter, granola butter or another allergy-friendly alternative.