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