Healthy Peanut Butter Cups
Healthy Peanut Butter Cups
These healthy peanut butter cups are nutritious, delicious and made with good -for-you ingredients.
These healthy peanut butter cups double as a freezer fudge because they’re made with coconut oil. They live in the freezer until you need to sink your teeth into them, you don’t need to thaw in order to eat them. These will last in the freezer for up to 3 months
Ingredients (makes 24 small cups)
All-Natural Peanut Butter- make sure to use the kind you can easily stir. You can also substitute for another nut butter.
Coconut Oil: for both the chocolate and peanut butter layers.
Maple Syrup: maple syrup is an all-natural sweetener. You can also use honey
Unsweetened Coco Powder: I used organic cacao powder. Just make sure its unsweetened
Sea Salt
Ingredients
Bottom Layer: (Chocolate)
* 2/3 cup all-natural creamy peanut butter
* 5 tablespoons melted coconut oil
* 2 teaspoons vanilla extract
* 6 tablespoons unsweetened cocoa or cacao powder
* 4 tablespoon of maple syrup
Top Layer: (Peanut Butter)
* 2/3 cup all-natural ready peanut butter
* 4 tablespoons melted coconut oil
* 2 teaspoons vanilla extract
* 4 tablespoons maple syrup
* Sea Salt
*You can also put a layer of just chocolate on top by combining chocolate or cacao powder with coconut oil and spread on top of the peanut butter.
Instructions
1. Line a small muffin tin with 24 mini liners and then spray with coconut oil cooking spray and set aside.
2. In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. If too thick, add more coconut oil. If too thin, add more peanut butter. Set aside.
3. In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. If too thick, add more coconut oil. If too thin, add more peanut butter. Set aside.
4. Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you have filled 24 cups. Then pick up the entire muffin tin and shake/tap it until the layer is set evenly.
5. Repeat the same thing with the peanut butter layer, adding around a heaping 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one more time and shake/tap it until your cups are even.
6. Finally, sprinkle each cup with some sea salt.
7. Place the muffin tin in the freezer for 30min ( I couldn’t fit the tin in my fridge, so I placed the muffin cups on a couple of plates and set them in the freezer.
8. Store in the freezer to enjoy for later.
Serving Size: 1 Calories:157 Sugar: 5 Fat:13 Saturated Fat: 6 Carbs:8 Fiber: 1 Protein: 4