I don’t know about you but after the Holidays, I am always in the mood to cut down on sugar and try to eat “clean” and healthy! This has been my goal for 2018 and it feels great! I have decided to limit my treats (like cookies, ice cream, brownies) to once a week. The rest of the time if a sweet tooth strikes I turn to clean “treats” like these healthy peanut butter cups. They really are healthy and so delicious, made with real goods–natural peanut butter, maple syrup and coconut oil. These little babies, hit the spot and are actually good for you!!
These healthy peanut butter cups could also be called freezer fudge. You store them in the freezer until ready to eat and there is no need to defrost. With the coconut oil and peanut butter they don’t get super firm–so you can enjoy them straight from the freezer–delicious! The perfect after dinner treat when the sweet tooth hits!
I made some mini ones this week for Valentines day. This time I used a mini muffin pan and cute little holiday liners. I also used some freshly ground honey roasted peanut butter from my local health food store for the top portion. Yum! These would be a perfect Valentine treat for someone trying to avoid refined sugar.
Other healthy “treats” that I LOVE:
Coco-nutties (coconut, chocolate and pecan balls)
PrintHealthy Peanut Butter Cups (refined sugar free)
Ingredients
Bottom Layer (chocolate)
- 1/3 cup all-natural peanut butter, creamy*
- 2.5 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
Top Layer (peanut butter)
- 1/3 cup all natural peanut butter, creamy
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- sea salt
Instructions
Line a muffin tin with 12 liners or use a silicone muffin pan
- In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.
- In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. Set aside.
- Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled around 12 cups. Then, pick up the entire muffin tin and shake and tap until the layer is set evenly. You should get around 12 cups.
- Repeat the same thing with the peanut butter layer, plopping around 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one last time and shake and tap until your cups are even.
- Finally, sprinkle each cup with some sea salt.
- Place muffin tin in the freezer for 30 minutes or until firm. Enjoy!
- Store healthy peanut butter cups in the freezer to enjoy for later.
*Notes
- Make sure you are using an all natural, drippy peanut butter for this recipe. I used Smuckers All Natural.
- Don’t forget to store healthy peanut butter cups in the freezer.
Recipe Source: slightly adapted from Fit Foodie Finds
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