This is a great recipe for those trying to transition from everyday, processed food and treats, to a healthier lifestyle. Although these still have a bit of sugar from the melted chocolate, these homemade peanut butter cups only have a handful of ingredients without the extra chemicals, wheat, and syrups. These can probably be made sugar-free and paleo-friendly by using cacao and coconut oil for the dark chocolate, and our cacao butter and coconut oil for the white chocolate. I make these mixed, along with pure dark chocolate peanut butter cups throughout the week for everyone to enjoy.
- 4+ tbsp coconut oil, divided
- 1 large 8oz bar dark chocolate* (dairy-free if possible)
- 1 large 8oz bar white chocolate* (dairy-free if possible)
- 2 tbsp raw honey or vegan sweetener, divided
- 1 tsp vanilla, divided
- Pinch of pink salt
- 12 tsp organic peanut butter, divided
where can i purchase Lyrica *Notes:
To make these completely sugar-free and paleo/vegan friendly, you can use a combination of coconut oil, cacao and honey or another liquid sweetener for the dark chocolate, and coconut oil, cacao or coconut butter, and sweetener for the white chocolate.
If you like solid dark chocolate peanut butter cups like me, just replace the white chocolate for more dark.
- Double boiler (or small pot and mixing bowls)
- Small muffin tray (1 that holds 24 mini muffins, or 2 small trays that hold 12 each)
- Coat the muffin pan with coconut oil on the bottom and sides of each; otherwise these will be very difficult to remove later.
- In a double boiler, add 2 tbsp coconut oil and the dark or white chocolate and the other 2 tbsp of coconut oil and other chocolate in another. If using one type of chocolate, melt it all in one bowl*
- Once the chocolate is melted, remove from heat and stir in the honey, vanilla, and a pinch of pink salt divided evenly between chocolate batches.
- Pour the dark chocolate into each muffin tin until it just covers the bottom and set in the freezer for 5 minutes just to set a little bit.
- Remove from freezer and add about ½ tsp of peanut butter to the center of each, then cover with the white chocolate.
- Place back in the freezer for at least 30-45 minutes until completely set.
- Remove from the freezer and gentle remove each peanut butter cup. I usually use a small butter knife on one side of each to pop them out.
- Taste test about 5 or 6, then store in the refrigerator until you need to make 10 more batches.
- If you don’t have a double boiler, boil a little bit of water in a small pot and place a glass bowl just on top so it does not touch the water.
- Don’t leave out too long or them may melt depending on your ingredients or temperature.