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.
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.
pinch of salt
natural peanut butter
pinch of salt
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.
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
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Peanut Butter Chocolate Cups
- 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
- peanut butter.
- ¾ cup coconut milk
- 1 ½ cup chocolate chips
- 1 teaspoon vanilla
- pinch of salt
- 1 tablespoon arrowroot
- Line cupcake tin with liners
- 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.
- 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.