FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. As an Amazon Associate I earn from qualifying purchases.Read our full terms and conditions here.
Who doesn’t love peanut butter cups?
Ok, Ok. I guess I know a couple of people who don’t, but I’d venture to say that the mass majority of us love them.
They are one of my husband’s favorite candies, and as usual, I had to try to figure out a way to make them healthy!
These are made with coconut oil, so they need to stay in the fridge or the freezer, or they will melt into a little puddle of chocolate sauce (but it’s OK if that happens – it tastes good on ice cream!).
Coupons and Freebies for Healthy Homemade Nut Butter Cups Ingredients
I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:
- Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
- Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂
- I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.
- In a double boiler or a saucepan over very low heat, melt the coconut oil and sweetener (if using honey, you will need to whisk until the honey is dissolved).
- Add the cocoa powder and salt and whisk vigorously until well combined. Remove from the heat.
- Either pour or use a spoon to fill your cups/molds 1/4 full (I find a glass, Pyrex measuring cup works great). See the notes below for mold suggestions.
- Stick the cups in the freezer for about 10 minutes or until the chocolate is hard.
- Remove from the freezer and using a 1/2 teaspoon measuring spoon, scoop the chilled peanut butter out and place it in the cups. You can use the back of the spoon to press them down just a tad, but leave room for the chocolate to get all the way around the peanut butter.
- Next, pour or spoon the chocolate over the peanut butter until the cup is almost full and the peanut butter is covered.
- Place back in the freezer for 30-60 minutes. Now, they are ready to eat! Don't forget to store in the fridge or the freezer to keep them from melting!
You can use pretty much anything to make these - ice cube trays, muffin tins, mini muffin tins, etc. I use silicone mini muffin tins like this, as well as these awesome little silicone baking cups. The mini silicone baking cups work the best in my opinion and give you the most "realistic" Reese's Peanut Butter cup look.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil from Fresh, non-GMO, Sustainably Farmed Coconuts, 54-ounce
Coombs Family Farms Organic Pure Maple Sugar, 6-Ounce
Anthony's Organic Cocoa Powder, 2lbs, Batch Tested and Verified Gluten Free & Non GMO
Redmond Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 10 Ounce Shaker (2 Pack)
IPOW 24 Pack Silicone Cupcake Baking Cups Reusable Food-Grade BPA Free Non-Stick Muffin Liners Molds Sets, 2 Shapes Round Rectangle
Lucentee Silicone Muffin Pan for Baking, 24 Cup
Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 41 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 2mg Sodium: 11mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 5g Sugar Alcohols: 0g Protein: 1g