I’ll admit it, every once in a while I get a craving for a good old Reese Peanut Butter Cup – and as a nutritionist, I know I certainly can’t be eating things like that and feeling very good about it.
That’s why I decided I really needed to find a way to make them myself, and make them HEALTHY!
These peanut (or other nut) butter cups really give Reese a run for their money. Can you believe they are actually waaaaaaay better than the store-bought ones??
Not only that, but they are full of healthy fats and ingredients you can feel good about eating (in moderation of course – they still do have sugar in them).
These come together pretty quickly and don’t require any baking – and depending on the chocolate and nut butter you use, can be gluten free, grain free, soy free, trans-fat free, refined sugar free, and dairy free!
This recipe was shared on Natural Living Monday, Motivation Monday, Mouthwatering Mondays, Homemade Mondays, Tutorial Tuesday, Gluten-Free & DIY Tuesdays, Wellness Wednesday, Wonderful Wednesdays, Full Plate Thursday, Tutorial Thursday and Fabulously Frugal Thursday
- 100 g good quality dark chocolate (at least 70%, and soy, dairy and gluten free)
- 3/4 cup shredded coconut
- 2 tbsp coconut oil
- 3 tbsp nut butter
- 1 tbsp raw honey
- 1/4 tsp unrefined sea salt or himalayan pink salt
- In a small glass measuring cup, melt the chocolate in the oven (at about 200 degrees).
- Put 12 mini parchment paper muffin liners in a mini-muffin pan (you can also do this in a regular sized muffin pan, but I like the little ones better)
- Once the chocolate is melted, use two spoons to spoon a bit of the chocolate into the bottom of each of the parchment paper muffin cups (do one at a time and then turn it around so that the chocolate covers the bottom of the cup, plus about half-way up the sides). Be sure to use only about half the chocolate for this, and make it a fairly thin layer of chocolate.
- Once all the muffin cups are coated, place the pan in the freezer so the chocolate hardens while you make the filling.
- For the filling: place all remaining ingredients into a mini food processor or a blender. Blend for a few minutes until it is a nice consistency.
- Take the muffin pan out of the freezer and spoon the filling into each cup, up to the top of the chocolate on the sides of the muffin cups.
- Put them back in the freezer for a few minutes.
- Once the filling has hardened, take them out of the freezer and spoon the rest of the chocolate on the tops of all of the cups (you might have to spread it out a bit with a spoon to get the chocolate to cover the whole top of the cups).
- Put them into the fridge for a few minutes, and then take them out of the muffin tray and put them into a glass dish with a lid to store.
- Store them in the fridge, and take out a few minutes before you want to eat them to let them soften up a bit.
- These will last about a week in the fridge, and quite a bit longer in the freezer (although I'd be surprised if they were still around after a week!).