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    Home » Desserts » Cookies, Pies & Tarts » Chocolate Peanut Butter Cups

    Chocolate Peanut Butter Cups

    Sep 27, 2020 · Updated: Feb 7, 2023 by Dee Dine · Affliate links disclosure.

    Jump to Recipe

    Make simple and healthy chocolate peanut butter cups with a protein-packed peanut butter layer using vegan, dairy-free, and gluten-free ingredients. Bake in a cupcake tin and keep in the freezer for a tasty treat anytime.

    chocolate peanut butter cups stack of three cups

    These chocolate peanut butter cups are a rich, fudgy chocolate treat. The almond flour crust provides a high fiber base. Adding the peanut butter is simple, and the filling has a smooth, creamy texture that holds together like pudding, aided by arrowroot.

    The recipe is quick to prepare and can be easily molded into cupcake liners. The only challenge is waiting for them to chill, but the end result is worth it.

    Table of Contents
    • Ingredients
    • Steps to Make
    • Recipe Tips
    • Other Peanut Butter Recipes
    • Peanut Butter Chocolate Cups

    Ingredients

    Crust
    almond flour
    cocoa powder
    coconut oil
    maple syrup
    pinch of salt

    Middle Layer
    natural peanut butter

    Filling
    coconut milk
    chocolate chips
    vanilla
    pinch of salt
    arrowroot

    Steps to Make

    1. Make the crust. Blend up ingredients in a food processor. Press into liners and flatten surface with the back of a spoon.

    2. Add peanut butter. Put a teaspoon or two of runny peanut butter on each crust and spread with spoon. Put pan in freezer while you make filling.

    3. Chocolate filling. Heat the coconut milk and use it to melt chocolate chips. Add in the vanilla, salt, and arrowroot.

    4. Refrigerate to set.

    Peanut butter chocolate tarts being made.

    Recipe Tips

    This recipe is quite easy, but here are some areas to watch for.

    1. The almond flour I use is fine, but oat flour and even all purpose would probably work. The latter would just provide less protein.

    2. I use cocoa powder but cacao powder is healthier if you have it. 

    3. Melt the coconut oil before adding it to the crust.

    4. Use a runny peanut butter, a quality peanut butter that has only peanuts in the ingredients. Don't use mainstream peanut butter. And warm it up in the microwave for 15 seconds or so and stir it up so it's a bit runny before you add it to the crust tops.

    5. The coconut milk I use is in a can, and it is full fat. Don't use lite and don't refrigerate the can beforehand or else the cream will separate from the milk. If the can doesn't seem well blended when you open it, just put it in a pot and warm it on the stove (without burning) and stir it until it is smooth and milky.

    6. Use quality chocolate, either chocolate chips with only chocolate and cacao butter and sugar as ingredients, or use a dark chocolate bar at least 70% cacao for sweetness.

    Other Peanut Butter Recipes

    Chocolate Peanut Butter Pie
    Rolo Candy
    Peanut Butter Fudge
    Chocolate Peanut Butter Smoothie
    Chocolate Peanut Butter Brownies (no bake)

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    chocolate peanut butter cups stack of three cups

    Peanut Butter Chocolate Cups

    Created by Dee Dine
    Make simple and healthy chocolate peanut butter cups with a protein-packed peanut butter layer using vegan, dairy-free, and gluten-free ingredients. Bake in a cupcake tin and keep in the freezer for a tasty treat anytime.
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 mins
    Cook Time 4 hrs
    Total Time 4 hrs 10 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 275 kcal

    Ingredients
      

    Crust

    • 1 cup almond flour
    • 2 tablespoon cocoa powder
    • 2 tablespoon coconut oil (melted by setting jar in a pot of just boiled water)
    • 2 tablespoon maple syrup
    • pinch of salt

    Middle Layer

    • peanut butter.

    Filling

    • ¾ cup coconut milk
    • 1 ½ cup chocolate chips
    • 1 teaspoon vanilla
    • pinch of salt
    • 1 tablespoon arrowroot
    Prevent your screen from going dark

    Instructions
     

    Prep

    • Line cupcake tin with liners

    Make Crust

    • Blend up ingredients in a food processor. Press into liners and flatten surface with the back of a spoon.
    • Put a teaspoon or two of runny peanut butter on each crust and spread with spoon. Put pan in freezer while you make filling.

    Make Filling

    • Heat the coconut milk on the stovetop until steaming or in microwave at 60 seconds.
    • Add chocolate chips to a bowl, and pour hot coconut milk over it. Wait for 15 seconds, then stir until chocolate is melted. Add in the vanilla, salt, and arrowroot.
    • Pour filling into cupcake cups
    • Refrigerate for at least 4 hours, or until firm.
    • Serve chilled, sprinkled with flaky sea salt.

    Notes

    1. The almond flour I use is fine, but oat flour and even all purpose would probably work. The latter would just provide less protein.
    2. I use cocoa powder but cacao powder is healthier if you have it. 
    3. Melt the coconut oil before adding it to the crust.
    4. Use a runny peanut butter, a quality peanut butter that has only peanuts in the ingredients. Don't use mainstream peanut butter. And warm it up in the microwave for 15 seconds or so and stir it up so it's a bit runny before you add it to the crust tops.
    5. The coconut milk I use is in a can, and it is full fat. Don't use lite and don't refrigerate the can beforehand or else the cream will separate from the milk. If the can doesn't seem well blended when you open it, just put it in a pot and warm it on the stove (without burning) and stir it until it is smooth and milky.
    6. Use quality chocolate, either chocolate chips with only chocolate and cacao butter and sugar as ingredients, or use a dark chocolate bar at least 70% cacao for sweetness.

    Nutrition

    Calories: 275kcalCarbohydrates: 28gProtein: 7gFat: 12gSaturated Fat: 16gSodium: 5mgPotassium: 103mgFiber: 5gSugar: 13gVitamin C: 1mgCalcium: 93mgIron: 4mg
    Keyword chocolate peanut butter cups, peanut butter cups
    Tried this recipe?Let us know how it was!

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    About Dee

    Chocolate and ginger enthusiast. Dog and bird lover. I'm probably chopping chocolate in my Washington DC kitchen right now. More about Dee and Green Smoothie Gourmet »

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    Dee Dine of Green Smoothie Gourmet

    I'm Dee, sharing delicious, science-centric recipes using nourishing plant-based foods laser-focused on nutritional impact. No matter your tastes, I hope you'll find a recipe to love. About Dee →

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