Homemade Peanut Butter Cups (Maple Syrup)
These homemade peanut butter cups are a cleaner, non-toxic take on the classic Peanut Butter Cup. They feature smooth, creamy peanut butter filling encased in rich dark chocolate, with the perfect balance of sweet and salty. Free from seed oils, these cups use real ingredients for a healthier version of the nostalgic treat.
Dessert, Peanut Butter Cup, Chocolate
12 Cups
50 mins
50 mins
Equipment
Large Mixing Bowl
Spoon
Silicone Muffin Tin
Dry Measuring Cups
Measuring Spoons
Heatproof Bowl or Double Boiler
Ingredients
1 1/2 Cups of Semi-Sweet Chocolate Chips
1 Tablespoon of Coconut Oil
3/4 Cup of Peanut Butter, Creamy & Natural
2 Tablespoons of Maple Syrup
1 Teaspoon of Vanilla Extract
Pinch of Salt
Instructions
-
Line a muffin tin with parchment liners. (If using stainless steel muffin tins)
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Melt chocolate and coconut oil together using a double boiler (heatproof bowl over simmering water). Stir until smooth and glossy.
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Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Tilt to coat the base evenly. Place the tin in the freezer for 10 minutes to set.
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In a mixing bowl, combine peanut butter, honey (or maple), vanilla extract, and sea salt. Stir until creamy and thickened.
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Remove tin from the freezer. Scoop about 1 teaspoon of peanut butter mixture into the center of each chocolate base. Gently flatten the filling, leaving a small border around the edges.
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Spoon another teaspoon of melted chocolate on top of the peanut butter layer, spreading it to fully cover the filling.
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Tap the muffin tin gently on the counter to remove air bubbles and even out the chocolate.
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Freeze for 20 minutes, or until completely set.
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Peel off liners and store in a glass container in the refrigerator.
Notes
Phase & Season
- Phase: Follicular or Luteal (peanuts and dark chocolate support magnesium and healthy fats)
- Season: All
- Refrigerated: up to 2 weeks • Frozen: up to 3 months