By Karyl Leavings. Updated February 2025. ⭐⭐⭐⭐⭐ from427votes.
These 3 Ingredient Peanut Butter Cups (Healthy & No Bake) deliver creamy, chocolatey bliss in minutes-no oven, no fuss, just pure snack-time satisfaction. With rich dark chocolate and natural peanut butter layered into perfect mini cups, they’re a freezer-friendly treat that feels indulgent but stays wonderfully wholesome.
Table of Contents
3 Ingredient Peanut Butter Cups (Healthy & No Bake)
- Total Time: 30
- Yield: 12 cups 1x
- Diet: Vegetarian
Description
Creamy, chocolatey 3 ingredient peanut butter cups that are healthy, no bake, and perfect for quick freezer-friendly treats.
Ingredients
1 cup (170 g) dark chocolate chips
1/2 cup (130 g) natural creamy peanut butter
2 tbsp (28 g) coconut oil, divided
Instructions
1. Line a 12-cup mini muffin pan with paper liners.
2. Melt the chocolate chips with 1 tbsp (14 g) coconut oil in a microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth and glossy.
3. Spoon about 1/2 tbsp of melted chocolate into the bottom of each muffin liner and gently tap the pan to level. Freeze for 5 minutes or until just set.
4. Place about 1 tsp of natural peanut butter in the center of each chocolate base, keeping it slightly away from the edges. Freeze again for 5 minutes to firm up.
5. Stir the remaining 1 tbsp (14 g) coconut oil into the remaining melted chocolate if needed to loosen, then spoon chocolate over the peanut butter layer to cover completely.
6. Tap the pan once more to smooth the tops, then freeze for 20–25 minutes, or until the peanut butter cups are fully set.
7. Peel away the paper liners and serve, or store in an airtight container in the fridge or freezer.
Notes
Use natural creamy peanut butter for the best soft, velvety center.
For dairy-free or vegan cups, be sure to use dairy-free dark chocolate chips.
For lower sugar, choose 85% dark chocolate or sugar-free chocolate chips.
Store the cups in the refrigerator for up to 10 days or in the freezer for up to 3 months.
- Prep Time: 10
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4
- Sodium: 20
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 2
- Cholesterol: 0
🍫 About This Recipe
These no-bake peanut butter cups are a simplified, nourishing, and fast version of the classic candy-made without refined oils, artificial sweeteners, or complicated steps. They rely entirely on three clean ingredients: dark chocolate, natural peanut butter, and coconut oil. The chocolate melts silky-smooth, the peanut butter stays dreamy and creamy, and the cups set beautifully in the freezer for that iconic snap-meets-soft-bite texture.
Why It Works
- Coconut oil helps chocolate melt evenly and firm up with a shiny finish.
- Mini muffin liners create perfect portioned bites.
- Natural peanut butter gives a soft, velvety center without added sugar.
When to Make It
Anytime you need a quick dessert, high-energy snack, lunchbox treat, or nighttime sweet bite. They also store well for weeks in the freezer.
💛 Why You’ll Love It
- Just 3 ingredients you probably already have.
- No bake, no heat stress, ready in minutes.
- Healthier than store-bought, with clean, simple ingredients.
- Kid-friendly and meal-prep friendly-make 12 at once.
- Customizable: dairy-free, nut-free, sugar-free variations work beautifully.
🥜 Key Ingredients & Notes
Dark Chocolate Chips
Use about 1 cup (170 g) of high-quality chocolate chips. Dark chocolate offers richer flavor and less sweetness-plus antioxidants that have been widely noted for potential heart-supportive effects, as described by Healthline (external link).
Substitutions:
- Sugar-free chocolate chips for lower sugar
- Semi-sweet for a sweeter bite
- Vegan chocolate for dairy-free cups
Natural Creamy Peanut Butter
Use ½ cup (130 g) natural peanut butter with no sugar added. The natural oils help create a smooth, melt-in-your-mouth texture.
Nut-Free Options:
- Sunflower seed butter (school-safe!)
- Tahini for a savory-sweet vibe
- Oat butter for neutral flavor
Coconut Oil
You’ll use 2 tbsp (28 g). It helps chocolate melt smoothly and set cleanly with a light gloss. BBC Good Food (external link) notes coconut oil’s unique ability to firm at cool temperatures-ideal for no-bake treats.
Alternatives:
- Avocado oil (½ the amount)
- A teaspoon of butter (for non-vegan variation)
🍯 Extra Supportive Links
To deepen your recipe knowledge, explore:
- Chocolate melting science from The Spruce Eats (external link).
- Healthy snacking inspiration like Healthy Greek Yogurt Brownies (Low Sugar & Fudgy) on Flavor & Recipes (internal link).
- More freezer-friendly treats like No-Bake Peanut Butter Yogurt Cups (High Protein) (internal link).
- Or try a simpler 3-ingredient concept like 3-Ingredient Banana Oat Cookies (No Sugar Added) (internal link).
👩🍳 How to Make 3 Ingredient Peanut Butter Cups (Healthy & No Bake)
1. Prep Your Pan
Line a 12-cup mini muffin pan with paper liners.
This prevents sticking and ensures clean, sharp edges.
2. Melt the Chocolate
In a microwave-safe bowl, combine:
- 1 cup (170 g) chocolate chips
- 1 tbsp (14 g) coconut oil
Microwave in 20–30 second intervals, stirring between each, until the chocolate turns glossy and completely smooth.
3. Add the Base Chocolate Layer
Spoon ½ tablespoon of melted chocolate into each muffin liner.
Tap the pan to even it out.
Freeze for 5 minutes, until just set.
4. Layer the Peanut Butter Centers
Add 1 teaspoon peanut butter (about 6–7 g) to each cup.
Keep the peanut butter centered so the chocolate fully seals around it later.
Freeze for 5 minutes to firm slightly.
5. Top with Final Chocolate Layer
Spoon the remaining chocolate over each peanut butter mound, ensuring full coverage.
Smooth the tops gently.
6. Freeze to Set
Freeze for 20–25 minutes, or until firm enough to peel the liners cleanly.
7. Serve or Store
Enjoy immediately or store refrigerated for a softer bite-or freezer-cold for a snappier texture.
🔥 Pro Tips for Success
- Use high-quality chocolate: Better melt, better flavor, better texture.
- Don’t skip the coconut oil: Even a little improves consistency dramatically.
- Work quickly: Chocolate thickens as it cools; speed keeps layers clean.
- Use natural peanut butter only: Spreadable and soft-even when chilled.
- Tap the pan: Removes bubbles and levels the layers.
- Freeze in stages: Ensures crisp visual definition between layers.
- Store in liners: Helps cups stay neat in containers or lunchboxes.
Variations & Substitutions
Flavor Twists
- Crunchy PB Cups: Use crunchy peanut butter for texture.
- Salted Cups: Add a few flakes of sea salt before freezing.
- Mocha Cups: Mix ¼ tsp espresso powder into melted chocolate.
- Coconut Cups: Add a sprinkle of shredded coconut above the PB layer.
Diet-Friendly Options
- Dairy-Free: Use vegan chocolate.
- Sugar-Free: Use keto-friendly chocolate chips.
- Nut-Free: Sunflower seed butter or oat butter works beautifully.
Healthy Dessert Pairings
Try serving alongside freezer favorites like Frozen Yogurt Berry Bites (Healthy Summer Treat) or rich snack bars like Blender Chocolate Oat Bars (100-Calorie Treat) from Flavor & Recipes.
🥡 Serving & Storage
Serving Ideas
- With fruit slices
- Added to yogurt bowls
- Crumbled over protein oatmeal
- Shared on dessert platters with bite-size treats like Greek Yogurt Protein Cups (20g High Protein Snack)
Refrigeration
Store in an airtight container for up to 10 days.
They stay soft enough to bite but won’t melt.
Freezing
Freeze for up to 3 months.
Place parchment between layers to prevent sticking.
Reheating
Not needed, but if you prefer softer centers, let them rest 5 minutes at room temperature before eating.
Shelf Life
- Fridge: 7–10 days
- Freezer: 3 months
- Room Temp: Up to 1 hour before softening
❓ FAQs
How do I prevent the peanut butter from leaking into the chocolate?
Freeze each layer briefly. This creates a clean barrier that prevents mixing. Also keep the peanut butter centered so the chocolate completely seals around it.
Can I make these without coconut oil?
Yes-use ½ tablespoon avocado oil or skip the oil entirely if your chocolate melts very smoothly. However, coconut oil gives the most consistent snap and shine.
Do these taste like store-bought peanut butter cups?
They taste similar but richer, creamier, and far less sweet. The flavor is closer to the pure chocolate + peanut butter combo rather than candy-sweet versions.
Can kids make this recipe?
Absolutely! It’s a great family-friendly project. The only adult-supervision moment is melting the chocolate.
Can I double or triple this recipe?
Yes-this recipe scales perfectly. Just multiply ingredients and prepare additional mini muffin pans.
🍽️ Conclusion
Your freezer is about to become a treasure chest of creamy, chocolatey bliss. These 3 Ingredient Peanut Butter Cups are fast, wholesome, wildly tasty, and endlessly versatile. If you make them, please leave a star rating, drop a comment, and share your photos-I love seeing your kitchen magic!
Want more easy healthy treats? Sign up for the Flavor & Recipes newsletter and never miss a new creation.
