Tonight we wanted a Sunday-night treat that still felt a bit healthy. These whole-food peanut butter cups hit the spot — one is usually enough to satisfy my sweet tooth, and my kids adore them too. They’re a dream for dark chocolate and peanut butter lovers. For a milder, milk-chocolate-like flavor, use 1/4 cup unsweetened cocoa powder; for a richer dark chocolate flavor, use the full 1/2 cup.
Whole Food Peanut Butter Cups
A dark chocolate and peanut butter lover’s delight.
5 from 3 votes
Course: Dessert
Prep Time: 5 minutes
Cook Time: 5 minutes
Freezer Time: 15 minutes
Ingredients
- 1/2 cup coconut oil melted
- 1/2 cup peanut butter
- 1/4 to 1/2 cup unsweetened cocoa powder
- 1/4 cup pure maple syrup (not pancake syrup)
- 1 tsp vanilla
- sprinkling of salt, optional
Instructions
- Combine all ingredients in a large saucepan over low heat and stir until fully melted and smooth.
- Line a cupcake or muffin pan with liners. Pour 1–2 tablespoons of the mixture into each liner, filling to your preferred size.
- Optional: sprinkle a pinch of coarse sea salt on top. Freeze for about 15 minutes until firm. Store the cups in an airtight container in the refrigerator or freezer.