These healthy peanut butter cups are nutritious, delicious and made with good-for-you ingredients. All you need are a few simple ingredients including all-natural peanut butter, cocoa powder, maple syrup, and Himalayan sea salt!
These healthy peanut butter cups are a FFF reader favorite recipe. They’ve been made and rated 5-stars by so many of you and we can’t wait for you to make them!
BEST Peanut Butter Cups
If you’re anything like me, it’s going to be hard to eat just one of these. I mean…peanut butter + chocolate = love and that’s just the truth.
This peanut butter cup recipe is amazing for so many reasons, but mostly because everybody loves peanut butter cups. I’m totally the type of person that always needs something sweet after dinner and these for sure hit the spot.
These healthy peanut butter cups double as a freezer fudge because, well, they’re made with coconut oil! They live in the freezer until you need to sink your teeth into them, but don’t worry, they don’t even need to thaw in order to eat them!
Guess what else? They triple as a peanut butter fat bomb because they’re made with a peanut butter and coconut oil base, which makes the healthy fats count super high.
Ingredients for Healthy Peanut Butter Cups
You need 6 total ingredients for this healthy dessert recipe. Guess what else? There’s no unrefined sugar involved.
- All-Natural Peanut Butter – make sure to use drippy, all-natural peanut butter. The kind that you can easily stir.
- Coconut Oil – you’ll be using coconut oil in both the chocolate and peanut butter layers.
- Maple Syrup – maple syrup is an all-natural sweetener that adds warmth and the perfect sweetness to this recipe.
- Unsweetened Cocoa Powder – make sure to buy unsweetened cocoa powder.
- Himalayan Sea Salt – don’t skip the salt! Salt will bring out the peanut butter + chocolate flavors of these peanut butter cups.
- Vanilla Extract – vanilla is like the cherry on top. It adds just the right flavor profile.
ingredient swaps
peanut butter – can’ t do peanut butter? Feel free to use any kind of drippy nut butter such as cashew or almond.
maple syrup – honey is an easy 1:1 swap for maple syrup.
Homemade Peanut Butter Cup Tips
Since these are a fan favorite and have been made time and time again, I thought I would give some tips on how to have the most success when making these homemade peanut butter cups.
Coconut Oil: Unfortunately we don’t recommend swapping any other oil for the coconut oil in these healthy peanut butter cups. The only other alternative that I can think of is using extremely oily peanut butter, which essentially has more peanut oil in it than actual peanut butter!
Peanut Butter: We recommend using an all natural, drippy peanut butter for this recipe. Brands we love include Smuckers All Natural, Trader Joe’s All Natural, or Fresh Thyme All Natural.
Freezer: You’ll notice in the recipe that these homemade peanut butter cups need to live in the freezer. This is because they are part coconut oil, which can melt easily at room temperature. With that said, these cups will last in the freezer for up to 3 months!
Consistency: If your peanut butter cups are too thick, add a tablespoon more of coconut oil. If they are too thick add a tablespoon more of peanut butter!
Storage
Once your peanut butter cups have frozen, we suggest transferring them out of the muffin tin and into a large, freezer-safe gallon-size bag and storing them in the freezer. They should last for about 3 months or longer.
Healthy Peanut Butter Cups
Healthy peanut butter cups made with just 5 real-food ingredients. These peanut butter cups are truly irresistible and the best on the internet!
Ingredients
Bottom Layer (chocolate)
- 1/3 cup all-natural creamy peanut butter*
- 2.5 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
Top Layer (peanut butter)
- 1/3 cup all-natural creamy peanut butter
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- Himalayan sea salt
Instructions
- Line a muffin tin with 12 muffin liners and then spray with coconut oil cooking spray and set aside.
- In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.
- In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. Set aside.
- Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled 12 cups. Then, pick up the entire muffin tin and shake/tap it until the layer is set evenly.
- Repeat the same thing with the peanut butter layer, adding around a heaping 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one more time and shake/tap it until your cups are even.
- Finally, sprinkle each cup with some Himalayan sea salt.
- Place the muffin tin in the freezer for 30 minutes or until firm. Enjoy!
- Store healthy peanut butter cups in the freezer to enjoy for later.
Tips & Notes
- Make sure you are using an all natural, drippy peanut butter for this recipe. We recommend Smuckers All Natural, Trader Joe’s All Natural, or Fresh Thyme All Natural.
- Store healthy peanut butter cups in the freezer to enjoy for later.
Nutrition Facts
Serving Size: 1 Calories: 157 Sugar: 5 Fat: 13 Saturated Fat: 6 Carbohydrates: 8 Fiber: 1 Protein: 4Keywords: Peanut Butter Cups, healthy peanut butter cups
YUMMMMM! These are even BETTER than reese’s. My boyfriend (who is way picky) loves them and so do his kiddos. I love that I can feel so full off of just one. Really takes care of my MAJOR chocolate cravings.
★★★★★
What’s the best way to store in the freezer and keep freezer burn / taste away?
★★★★★
Hi so I really want to try the peanut butter cups and I’m going thru an ed with my dieting, would these make me gain weight like fat, and how much can I eat like 1 or 2?
★★★★
Hi! Our motto is everything in moderation. We like these peanut butter cups because they’re made with an all-natural sweetener!
I was confused by the peanut butter in the chocolate portion of the recipe, but I went ahead and did it. I am here to say that it is good. The finished product is a little slimy, not dry like the store-bought peanut butter cups, but it’s okay. The taste is amazing. I’m going to be sick eating them.
★★★★★
Several people have asked if there is an alternative to coconut oil, but the author and no one else seems to acknowledge the question. I too am allergic to coconut everything. I guess I try another recipe…too bad.
Hey Beverly! Unfortunately, there is no substitute for coconut oil.
I used olive oil and it worked, melted then cooled butter probably would work too.
I might make these tomorrow but I have an idea. Since you can see the peanut butter on top, you could double the chocolate part and pour some over the peanut butter part so it looks more like the real thing. Other than that, these look delicious!
I love these simple yet amazing peanut butter cups! They are so yummy and a great substitute to your cravings at the store. I make these a lot and store them in the fridge! So many of these recipes are healthy and so glad they have an awesome Instagram page to keep you updated on what new recipes they have.
★★★★★
nice and easy… customised with coconut, ginger, poppy seeds and more!!
★★★★★
Made these, and also the PB&J with both PB and Sunbutter versions.
I. CAN’T. EVEN! The texture is incredible, the taste is perfect, and they are SO satisfying!!!! Thanksgiving? I’m making a larger “cup”, basically a PIE version of this one with the PB!!!! Using a graham crust, and I think it will KILL!
Question— can I put the PB section on the bottoms or does it have to be on top for any “structural” reasons?????
★★★★★
These are delicious, and easy to make! I like the smooth consistency; reminds me of fudge! Thanks for the recipe.
★★★★★
Made these and topped with my FAVE flaky salt- Maldon Salt! So delish! Sharing this recipe with all pb/choc lovers!!
★★★★★
OH WOW love that salt idea!
Both me and my spouse loved this! I made mine in a 12 piece silicone mold tray and used monk fruit sweetener powder instead of maple syrup to reduce sugar. The only downside is the calories and hard to stop eating too many LOL
PS: I believe Himalayan pink salt is a mountain salt not sea salt. I used sea salt and I’m sure it works great with pink salt too.
★★★★★
SOOOO good, right?!
These look great and I’m really eager to try them! I just recently started keto and also want to substitute erythritrol for the maple sugar. How does that change the calories / carbs?
Made this today and it is absolutely amazing
I doubled the choc mixture and put more again on the top as I didn’t have enough.
But it is seriously delicious! Will make again.
Thank you 😀
★★★★★
These were so delicious. My first time making them and they’re pretty much no fail. Except that I noticed mine melt quite quickly after taking them out of the freezer to eat, i.e., within 5 mins. Any way to keep these together for longer ?
Absolutely amazing! I love this recipe. The second time I made it, I used sunflower seed butter-equally delish!
★★★★★
These were amazing! I made mine in tiny muffin cups (the kind you’d use for holding a small caramel or other candy) – perfect snack sized treat for my partner and I at the end of the day.
I did find the coconut flavour from my oil was a bit strong, I think next time I would put shredded coconut in the plain peanut butter filling so it felt more like it belonged. For those of you with a less pungent coconut oil I think the flavour would be perfect.
★★★★★
SO GOOD! I have such a sweet tooth and this has been a life saver this week for when a craving hits (usually right after dinner). Absolutely delicious.
★★★★★
These are so easy to make and absolutely delish! Yummmmmm!!!
★★★★★
Made this and loved it. Thank you!!!
★★★★★
Hello!
I haven’t made this recipe. Two Comments:
1. I found this recipe via a link on “Eat This, Not That, at: https://www.eatthis.com/peanut-butter-recipes-for-flat-abs/ (It is recipe #4). However, they list the nutritional information for your recipe as: 106 calories, 9.8g fat (4.9g saturated), 1mg sodium, 3.1g carbs, 1.2g fiber,0.9g sugar, 3g protein.
2. In your notes, above, you wrote: “Consistency: If your peanut butter cups are too thick, add a tablespoon more of coconut oil. If they are too thick add a tablespoon more of peanut butter!”
I am thinking that the second sentence should read: If they are too THIN add a tablespoon more of peanut butter”
Thanks for all you do.
I love these. I substituted mint extract for the vanilla for a Twist. I prefer it. I also make them mini instead. The larger ones were too rich for me.
★★★★★