Simple chocolate peanut butter cups made in a cupcake tin, with a protein-rich peanut butter layer and vegan, dairy-free and gluten-free ingredients. Make them in a cupcake pan and store in the freezer for an ever-present treat.
Chocolate Peanut Butter Cups
Chocolate peanut butter cups are a soft fudgy chocolate dessert. The healthy fiber-filled crust mixes fast, and presses easily into cupcake liners. Blend up the creamy filling and you have a treat that works for after school as well as after dinner.
How Do You Make A Peanut Butter Cup Crust?
Another hallmark of my recipe is the crust. It tastes like a cookie, largely because of the almond flour paired with a sweetener. I used corn syrup here but maple syrup works too! Is corn syrup vegan you ask? Yes! It is made from corn. It's not quite as healthy as maple syrup, but it is stickier so the cup crust holds together better.
How Do You Decorate a Peanut Butter Cup?
I decorated my peanut butter cups by sprinkling salt because salt and chocolate and peanut butter are best friends. But you can use a ganache or a whipped cream. You decide!
How to Make These Peanut Butter Cups?
Easy! Simply mix up the crust, press it into paper cupcake liners, dollop on a thin peanut butter layer on each, and freeze while you make filling.
Heat up coconut milk, add to chocolate chips and stir up all ingredients. Pour on to crusts and refrigerate for 4 hours. Delicious!
Tips To Help Make These Chocolate Peanut Butter Cups
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 cacao powder for all my chocolate recipes, but I realize it is expensive, so a quality unsweetened cocoa powder is also fine.
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 Easy Chocolate Cream Desserts You'll Love
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Peanut Butter Chocolate Cups
- 1 cup almond flour
- 2 tbsp cacao powder or unsweetened cocoa powder
- 2 tbsp coconut oil (melted by setting jar in a pot of just boiled water)
- 2 tbsp maple syrup
- pinch of salt
- natural peanut butter.
- ¾ cup coconut milk
- 1 ½ cup chocolate chips
- 1 tsp vanilla
- pinch of salt
- 1 tbsp 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 tsp 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.
Thank you for sponsoring this post Karo Syrup.