Mini Chocolate Peanut Butter Cups
Mini peanut butter cups with dark chocolate, natural peanut butter, and sea salt—a decadent, healthier spin on the classic.
If you love Reese’s, get ready to fall in love all over again—these mini chocolate peanut butter cups are a step above anything you’ll find on the store shelf.
Rich, dark chocolate hugs a creamy, nutty peanut butter center that’s sweetened naturally with just a touch of maple syrup.
Each bite melts in your mouth, leaving behind the perfect balance of chocolate and peanut butter goodness.
The best part? You know exactly what’s going into them. No weird preservatives, no excess sugar, just simple, wholesome ingredients that come together to create something way more indulgent than the standard candy aisle fare.
The almond flour adds a hint of nuttiness and a touch of structure, while keeping the centers soft and luscious.
These little cups are small, but they pack a big flavor punch. The darker chocolate adds a sophisticated depth that makes the peanut butter taste even more rich and nutty.
And just when you think they can’t get any better, a sprinkle of flaky sea salt on top takes every bite over the edge, highlighting the sweet-salty magic that makes homemade treats irresistible.
Why You’ll Love these Mini Chocolate Peanut Butter Cups
- Healthier than store-bought: Made with simple, real-food ingredients — no weird additives.
- Sweetened naturally: Uses unrefined maple syrup instead of refined sugar for a cleaner treat.
- Kid-approved: Deliciously chocolatey and peanut buttery — even picky eaters love them.
- Antioxidant boost: Dark chocolate adds extra antioxidants for a little health kick.
- Easy to make: Simple steps and minimal ingredients make them a fun treat to prepare.
Mini Chocolate Peanut Butter Cups
Equipment
Ingredients
- 10 ounces chocolate chips, I used Ghirardelli 60% chocolate chips
- 2 tsp coconut oil
- ½ cup peanut butter, no added sugar or oils, just peanut butter and salt
- 1½ tbsp almond flour
- 1½ tbsp maple syrup
- Flaky sea salt, for topping
Instructions
- Line a mini muffin tin with liners.
- Melt the chocolate and coconut oil in the microwave in 30-second bursts, stirring well after each interval until fully smooth. You can also use a double boiler to melt the chocolate.
- Spoon about a tsp of chocolate into each liner, tilt to cover the bottom. Freeze 5 minutes.
- Mix peanut butter, almond flour, and maple syrup until smooth and thick but still soft.
- Spoon a dollop of peanut butter mixture on top of the hard chocolate bottoms.
- Then, spoon the remaining chocolate over the peanut butter filling, covering it fully. Tap the tray gently to smooth.
- Sprinkle flaky sea salt over the top of the chocolate while glossy.
- Freeze until set, about 30 minutes. Store chilled, but let them sit out for a couple minutes before eating for max Reese’s-like texture. (see notes)
Notes
Nutrition per Serving
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
