If you love chocolate and peanut butter but want a healthier version, look no further than these 5 ingredient peanut butter cups. They are quick and easy to make, and perfect to satisfy a sweet tooth.
With just a handful of simple ingredients including natural peanut butter, coconut oil, maple syrup, cocoa powder, and sea salt, these peanut butter cups are a satisfying and guilt-free treat that you can enjoy any time of the day.
If you are a peanut butter and chocolate lover, you might also like these healthier buckeye balls.
Why you will🤍this recipe
- They are bite-sized and perfect to satisfy your sweet tooth.
- Peanut butter cups are easy to make with just 5 simple ingredients!.
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Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Natural creamy peanut butter
- Coconut oil
- Cocoa powder
- Maple syrup
- Sea salt
🥄Equipment
- Small saucepan
- Silicone or paper mini muffin liners
How to make 5 Ingredient Peanut Butter Cups
Prepare: line a mini muffin tin with 8 mini cupcake liners or arrange silicone cupcake liners in a small baking pan or tray.
Step 1. Prepare the bottom layer
Melt the coconut oil over low heat in a small saucepan. Once the oil is melted, add ⅓ cup of natural peanut butter and 1 tablespoon of maple syrup and mix well.
Step 2. Fill the cups
Drop about ½ tablespoon of peanut butter filling into each of the muffin cups. Place the cups into the freezer for 45 minutes.
Step 3. Make the top layer
Just before removing the peanut butter cups from the freezer, make the top layer. Melt 2 tablespoons of coconut oil, in a small pan. Once it has melted, add 2 tablespoons maple syrup, ⅓ cup peanut butter, and ¼ cup cocoa. Stir to combine all of the ingredients.
Step 4. Add chocolate topping
Drop about a ½ tablespoon of the chocolate on top of the frozen peanut butter layer, and sprinkle with sea salt. Place the cups back into the freezer for at least an hour. Store the cups in the freezer.
Ingredient Notes and Substitutions
Peanut Butter- Use natural peanut butter that is made from 100% peanuts without added sugars, oils or preservatives for best results. Natural peanut butter has a thinner texture and is a healthier choice.
Peanut butter can be switched with natural almond butter, sun butter or cashew butter.
Maple syrup - Use real maple syrup, not pancake syrup which is made with corn syrup.
Maple syrup can be substituted one for one with honey.
How to store leftovers
Even though coconut oil is a solid oil, at room temperature, it can become to soft to stay together. These peanut butter cups turn out best if they are stored in the freezer. I like to pop them out of their cups and store them in an airtight container. They will last in the freezer for up to three months.
Recipe variations
Crunchy peanut butter cups - Add a few tablespoons of chopped peanuts to the peanut butter layer or use chunky peanut butter.
Change the nut butter - Try using any variety of natural nut or seed butter.
Serving suggestions
Peanut butter cups are a delicious sweet treat that can be enjoyed on their own or paired with other foods such as fresh fruit, ice cream, yogurt, or even pretzels.
You can also make a health-ish dessert tray with coconut clusters, cashew clusters, and dark chocolate bourbon balls.
💡Tips
- The chocolate layer will be thick, if you prefer it thinner and drizzly, add a little more coconut oil.
- I like to use mini cupcake silicone liners to make these. It's easy to just pop the out once they are fully frozen.
- If you use silicone liners, arrange them on a baking sheet or plate to make it easier to transport to the freezer.
It is not recommended to store these peanut butter cups in the refrigerator. While they won't fall apart, these peanut butter cups will be soft. When they are in the freezer they will have more texture.
Yes, you can but there will be about one-half as many cups.
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📖 Recipe
Click on serving size to scale this recipe
Equipment
- mini silicone cupcake liners or mini muffin tin with mini parchment liners
Ingredients
Bottom Layer
- ⅓ cup Natural peanut butter
- 1 tablespoon Coconut oil
- 1 tablespoon Maple syrup
Top Layer
- 2 tablespoons Maple syrup
- 2 tablespoons Coconut oil
- ⅓ cup Peanut butter
- ¼ cup Unsweetened cocoa powder
- Dash Sea salt
Instructions
- Prepare the bottom layer: melt the coconut oil over low heat in a small saucepan. Once the oil is melted stir in ⅓ cup of peanut butter and maple syrup.
- Drop about ½ tablespoon of the peanut butter mixture into each of the muffin cups. Place the cups into the freezer for at least 45 minutes.
- Just before removing the peanut butter mixture from the freezer, melt 2 tablespoons of coconut oil in a small saucepan over low heat. Once it has melted add 2 tablespoons maple syrup, ⅓ cup peanut butter, and ¼ cup cocoa powder. Stir to combine the ingredients. The mixture will be similar to a thin frosting. If you prefer a thinner layer of chocolate, add a little more coconut oil.
- Take the frozen peanut butter cups out of the freezer and spread the chocolate mixture over the top and sprinkle with sea salt. Place the cups back into the freezer for another 45 minutes.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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