Mini Peanut Butter Cups
Indulge in these homemade mini peanut butter cups—rich dark chocolate, creamy natural peanut butter, and a sprinkle of sea salt make them a decadent, healthier twist on a classic treat.
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
You can store these in the fridge or freezer. I keep mine in the freezer and then pull a few out when I need a sweet treat. I let them sit out on the counter for about 10 minutes to soften before digging in.
Nutrition per Serving
Calories: 132kcalCarbohydrates: 12gProtein: 3gFat: 10gSodium: 28mgFiber: 1gSugar: 9g
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