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. These are a cup-version of my no bake chocolate peanut butter protein bars, and that middle layer is fudgy like my chocolate peanut butter fudge.
Why You'll Love These Cups
Quick & Easy. The recipe is quick to prepare and can be easily molded into cupcake liners. The only challenge is waiting for them to chill.
Wholesome ingredients. Almond flour gives the crust a high fiber base. Using a healthier peanut butter, the middle filling is creamy and protein rich, while the top fudge has the texture of a pudding.
Allergy-friendly & dairy-free. These cups are not only dairy-free but also vegan, paleo, and gluten-free.
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.
Recipe Tips
This recipe is quite easy, but here are some areas to watch for.
1. Instead of almond flour, oat flour can work.
2. Instead of cocoa powder, use cacao powder.
3. Melt the coconut oil before adding it to the crust.
4. Use a natural 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. Use canned coconut milk that 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
Chocolate Peanut Butter Fudge
Chocolate Peanut Butter Smoothie
Chocolate Peanut Butter Brownies (no bake)
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📖 Recipe
Peanut Butter Chocolate Cups
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
- ½ cup peanut butter natural or quality brand
Top
- ¾ cup coconut milk
- 1 ½ cup chocolate chips
- 1 teaspoon vanilla
- pinch of salt
- 1 tablespoon arrowroot
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.1 cup almond flour, 2 tablespoon cocoa powder, 2 tablespoon coconut oil, 2 tablespoon maple syrup, pinch of salt
Make Middle
- Stir up the peanut butter until it is glossy and smooth. Microwave for 15 seconds to loosen it up.
- Put a teaspoon or two of runny peanut butter on each crust and spread with spoon. Put pan in freezer while you make filling.½ cup peanut butter
Make Top
- Heat the coconut milk on the stovetop until steaming or in microwave at 60 seconds.¾ cup coconut milk, 1 ½ cup chocolate chips, 1 teaspoon vanilla, pinch of salt, 1 tablespoon arrowroot
- 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 1 hour, or freeze until firm.
- Serve chilled, sprinkled with flaky sea salt.
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