Unusual homemade peanut butter cups filled with a liquid gold peanut butter filling more like peanut butter truffles or caramel macchiato cups. This golden peanut butter cream center is simple to make and contains healthy whole ingredients. Poured into a snappy chocolate cup, this recipe is easy, no bake, dairy-free, vegan, keto options and energizing.
Chocolate Homemade Peanut Butter Cups
These homemade peanut butter cups are filled with a golden filling that you will remember all your days. Haha, a bit dramatic but this recipe lives up to it, I promise.
The trick is making the filling a golden cream instead of just peanut butter which is what most peanut butter cup recipes are. And the recipe is only four ingredients, and those ingredients are probably in your pantry right now.
Are These Peanut Butter Cups Healthy?
Yes, the peanut butter or whatever nut butter you use is filled with protein, healthy fats and fiber. And low carb! Two tbsps of peanut butter is only 3.5 grams carbs, suitable for a ketogenic diet. The rest of the ingredients provide a slew of essential vitamins and minerals, and things like magnesium to boost mood and ward off anxiety.
So what are those ingredients?
Ingredients to Make Homemade Peanut Butter Cups
- Chocolate Chips. I like to use vegan, gluten-free chips that are refined sugar free. Look at the Enjoylife brand.
- Peanut Butter. Be sure to choose natural peanut butter, such as Whole Food’s 365 brand or Once or Justins. Don’t choose mainstream brands that are full of sugar, more sugar than peanuts.
- Coconut Oil. Refined is tasteless but not quite as healthy as virgin if you don’t mind a slight coconut flavor.
- Maple syrup. This helps create a golden peanut butter. Flaky salt to sprinkle on top!
What Swaps Are Possible for Peanut Butter Cups?
Of course you can swap the peanut butter for another nut butter, or even sunflower seed butter to make these cups nut-free. And tahini to be more trendy. Tahini is a sesame seed butter and the basis of hummus recipes.
The coconut oil can be either refined or virgin, but no other oil can be used.
And maple syrup is not really exchangeable either because it is what helps make the peanut butter creamy filling golden. However, if you want to make this recipe keto, you need to remove the maple syrup and use monk fruit syrup instead. I think it would work although I haven’t tried it.
How to Make Homemade Peanut Butter Cups
1. Line a a mini cupcake pan with liners. This recipe makes six mini peanut butter cups so double the recipe if you need more.
Melt the chocolate and coconut oil in a pyrex measuring cup at 60 seconds and stir until all is melted.
2. Spoon about a teaspoon into each mini paper cup and draw the chocolate up the sides to create a cup.
3. Freeze while you make the filling.
4. Put a pyrex measuring cup into a pot of boiling water, and add to the cup the peanut butter, maple syrup and more coconut oil. Stir until mixture is melted and golden. Set it into the freezer for 5 minutes to thicken it before pouring into the chocolate cups.
5. Spoon the filling into the cups, filling nearly to the top.
6. Spoon the melted chocolate on top to create a cap. Sprinkle salt right away, and freeze for about 15 minutes, then refrigerate for about 1 week.
So if you have peanut butter, maple syrup, coconut oil and chocolate in the pantry, go make these right now! I can tell you it is such a great feeling to know I have healthy chocolate protein snacks in the refrigerator that don’t have questionable ingredients.
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Chocolate Homemade Peanut Butter Cups
- Add 6 mini cupcake paper cups into a mini cupcake pan.
Make chocolate shell
- Add the chips and 1 tbsp coconut oil to a pyrex measuring cup and microwave for 60 seconds, remove and stir until all is melted.
- Spoon 1 tsp of melted chocolate in each paper cup. Use the spoon to draw the chocolate up the sides.
- Set the pan in the freezer for 5 minutes.
Make the filling
- Add 1 tbsp maple syrup, 2 tbsp of coconut oil, and 3 tbsp nut butter to a pyrex measuring cup and set that into a pot of boiling water. Stir the mixture until melted and golden. Set the measuring cup in the freezer for 5 minutes to cool before filling cups.
- Spoon the mixture into each cup, filling each nearly to the top.
- Spoon on the remaining melted chocolate to cover each cup, sprinkle with flaked salt.
- Return the pan to the freezer for 15 minutes until transferring them to the refrigerator to keep.
- Store in a sealed container for up to 1 week. Freeze for 3 months, but allow 20 minutes to thaw before eating.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.