These healthy, homemade Chocolate Peanut Butter Cups are easy to make with just 4 ingredients! I originally posted this recipe in 2014, but am republishing it today with updated photos. Most the the text is from the original post. If you’ve never tried this recipe, I hope you will try it soon!
Last weekend, Meghan and Tim went on a Father-Daughter camping trip. I use the term “camping” lightly, as they slept in a cabin that was equipped with a bathroom, electricity, and even had a TV.
It was an organized trip with a group through the Y with a goal of strengthening relationships between fathers and daughters. The mom who introduced the group to us warned me that it would be candy-filled weekend. All the girls come to camp loaded with snacks and candy.
You know I cringed thinking about sending Meghan with store-bought candy that is filled with preservatives, high fructose corn syrup, and unhealthy oils. I decided to make her some homemade treats that would lessen the toxic load, even if just a little.
These homemade chocolate peanut butter cups might not be as pretty as a Reese’s Cup when you open the package, but you get the winning combination of chocolate and peanut butter in a much healthier way. You can trust me when I say looking perfect is not what matters to Meghan when it comes to chocolate. She and Luke keep begging me to make more of these.
I have been making different versions of homemade chocolate peanut butter cups for years now, and I always have tried to mimic the texture of the peanut butter inside the Reese’s Peanut Butter Cups. This time I just used peanut butter and guess what? I love it with just pure peanut butter! You don’t need powdered sugar or anything else added to the peanut butter.
Also, if aesthetics are important, don’t be lazy like me. Freeze each layer before you do the next layer. Clearly, I don’t have time for that. I drop the chocolate into the paper cup, add the peanut butter, then add the chocolate. My family doesn’t mind the little imperfections this causes and neither do I. I totally could have done it the slow way for the pictures, but I thought I’d keep it real. I hate it when I make something and it doesn’t turn out like the pictures, don’t you?
Edited to add: the picture above is of one I did take the time to freeze the layers. I also used a full-sized muffin tin for the updated pictures. You can use either a full-sized muffin tin or a mini-muffin tin.
One last thing, then I’ll get to the recipe, I promise. I used mini-sized paper cups. You can make these into full-sized cups if you prefer, but the ratios I’m talking about refer to mini-sized. I found the best ratio of chocolate to peanut butter was 1 teaspoon chocolate+3/4 teaspoon peanut butter+1 teaspoon chocolate. I was playing with the ratios so there are some with more chocolate and less peanut butter, and those are shown in the bottom two pictures. Nobody liked those as much. Just so you know. Ok–recipe time!
PrintHealthy 4-Ingredient Chocolate Peanut Butter Cups
These healthy, homemade peanut butter cups are a great way to get your chocolate fix!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 9 1x
- Category: Desserts
Ingredients
- 1/3 cup unsweetened cocoa powder
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- peanut butter (I just scoop straight from the jar–who likes measuring peanut butter?!)
Instructions
- In a small blender, blend together the cocoa powder, coconut oil, and maple syrup until it is creamy. If you don’t have a small blender, then you can whisk the ingredients together by hand. Just make sure you use a deep bowl so the cocoa powder doesn’t go everywhere and you whisk it very well.
- Put your paper liners on a cookie sheet.
- Using a teaspoon, drop 1 teaspoon of the chocolate mixture into the cups.
- You can lift and drop the cookie sheet on the counter to help the chocolate lay flat.
- Next, use a teaspoon or a 3/4 teaspoon to drop 3/4 teaspoon peanut butter on top of the chocolate. Finally, add an additional teaspoon of chocolate on top of the peanut butter.
- Again, you can lift and drop the cookie sheet to help the chocolate lay flat. Or you can use your finger. 😉
- Place in the freezer for at least 20 minutes to allow the chocolate to harder.
- These need to be stored in the fridge or the freezer. Enjoy!
- Note: If you use a full-sized muffin tin, you will use more of the chocolate mixture and peanut butter for each cup, and you will get about 4 cups. If you use a mini-muffin tin, you’ll get about 9.
Nutrition
- Calories: 214
- Sugar: 8.6g
- Sodium: 79.5mg
- Fat: 17.5g
- Carbohydrates: 14.1g
- Protein: 4.5g
Kelli M. says
October 9, 2014 at 8:02 pmMade these today and they are DELICIOUS!!!
Maryea says
October 10, 2014 at 6:56 amYay! Thanks for letting me know Kelli. 🙂
Priscilla Turnell says
January 23, 2018 at 10:50 pmI made these today and used natural smooth peanut butter.. this not be so good as it doesn’t stay set for long enough unfortunately.
★★★★
Maryea says
January 24, 2018 at 10:01 amI use natural peanut butter! 🙂
Em @ Love A Latte says
October 10, 2014 at 8:41 amI’m addicted to the PB cups recipe from The Kind Diet but these look totally worth trying and delicious!
Maryea says
October 12, 2014 at 1:55 pmI’ve not tried the recipe from the Kind Diet. I love all things PB+choc though so I’m sure they are great! 🙂
Heather Hanson says
October 15, 2014 at 9:28 pmHOOKED on these cups! I have made them several times and they don’t last long. So delicious!
Maryea says
October 16, 2014 at 2:52 pmThanks for letting me know! 🙂 They don’t last long at this house, either.
kate says
January 26, 2015 at 8:44 pmHow much peanut butter please?
Maryea says
January 28, 2015 at 6:46 amI don’t measure the peanut butter. I scoop about 1/2-3/4 of a teaspoon of peanut butter for each cup. I hope that helps!
Eileen says
July 2, 2016 at 11:14 pmIs there anything you can use instead of the coconut oil? Thanks!
Maryea says
July 3, 2016 at 9:19 amI had a friend try these with olive oil and said that it worked, but they were not as solid. You can try different oils, but I think it’d be best if you store them in the freezer to keep them firm until you want to eat them. I hope that helps!
Maddie G says
March 18, 2017 at 4:04 pmI made these today, but I made some alterations:
1c coconut oil (melted)
1c organic maple syrup
1 + 1/3c cocoa powder
organic PB
I filled a large muffin tin with ½tbs chocolate, 1ts pb, 1ts chocolate. I only wish I would have done ½tbs pb as well.
(I froze the leftover chocolate mix in an ice cube tray, can’t wait to try them as well.)
Thank you so much for the recipe!
★★★★
Maryea says
March 18, 2017 at 4:11 pmYou’re welcome, Maddie! Thanks for sharing the alterations you made.
Danielle Rushton says
March 28, 2017 at 4:28 pmis it possible to use an artificial sweetener instead of maple syrup?
Maryea says
March 29, 2017 at 6:56 amI don’t ever recommend artificial sweeteners. 🙂 What about trying stevia? Or xylitol? Both are natural sweeteners but sugar-free!
Megan says
March 2, 2018 at 7:23 pmThanks for mentioning xylitol that’s all my mom uses when she makes herself snack so thought of making these for her with xylitol
Maryea says
March 3, 2018 at 10:43 amPerfect!
Ness says
April 10, 2017 at 8:09 amI made these in tiny cupcake patties about 15 minutes ago and just took one out of the freezer. Holy schamoly are they amazing! My boyfriend is raving over the chocolate alone, and he’s fussy!
★★★★★
Maryea says
April 12, 2017 at 6:17 amSo glad to hear that Ness!
Deb says
July 20, 2017 at 11:28 pmWhat is the serving size and calories? I’m wondering on the difference of regular and these! I wanna make them! 🙂
Maddie says
August 7, 2017 at 11:21 amHow many calories would you say one mini sized one was?
Heidi says
August 22, 2017 at 2:47 pmI use an ice cube tray and pop them in the freezer to set up. After set I pop them out and put them in a container and keep in the freezer for a quick fix.
★★★★
Maryea says
August 22, 2017 at 11:02 pmLove that–great idea!
Laura says
August 27, 2017 at 12:27 pmThese are so delicious and super easy to make! I like the chocolate/coconut taste more than maple, so I used a little less than the recommended maple syrup the second time I’ve made them. These really are a great treat & I use cacao and all organic products so I feel like it’s a much healthier treat than storebought peanut butter cups.
★★★★★
Maryea says
August 30, 2017 at 9:22 amI agree! Thanks so much for your feedback. 🙂
April says
September 26, 2017 at 2:43 amThis looks AMAZING! I can’t wait to try it! Now of ways to hide it from the husband and kids……. ??? ?
★★★★★
Maryea says
September 27, 2017 at 9:59 amHaha! My problem exactly!
Natalie Freeman says
October 31, 2017 at 12:31 amCan you use honey instead of Maple syrup?
★★★★★
Maryea says
November 1, 2017 at 9:36 amYes.
Aileen says
November 1, 2017 at 3:32 amTried this today and loved it! ? thanks! What I love about the recipe is that it’s ĺess dense than one with melted chocolate but still freezes beautifully. Absolutely smooth and yummy.
★★★★★
Maryea says
November 1, 2017 at 9:35 amGlad you loved this recipe! 🙂
Carolyn says
November 18, 2017 at 5:54 pmCould you use a piping bag rather than trying to get the liquid in the case with a spoon?
Maryea says
November 20, 2017 at 11:10 amSure!
Shana says
December 6, 2017 at 2:09 pmI have used your recipe before, and it is heavenly! However, I am on a keto lifstyle change. Can I use sugar free syrup? Or should I use another recipe? Say no! Lol thanks in advance!
★★★★★
Maryea says
December 6, 2017 at 10:01 pmI’ve never tried sugar-free syrup, so I don’t know the consistency. Is it similar to maple syrup? I’m sure it would work!
Wendy says
January 9, 2018 at 11:20 pmThese are totally carb free and sugar free?
Maryea says
January 10, 2018 at 10:12 amNo, they are not carb and sugar free. 🙂
Jen says
January 10, 2018 at 9:51 pmMade these tonight and they were so awesome!!! Thank you!
Maryea says
January 11, 2018 at 11:26 amI’m so glad to hear that, Jen!
Erica says
January 19, 2018 at 5:05 pmCan I skip the maple syrup all together? Is that just to hold it together better?
Maryea says
January 24, 2018 at 10:24 amThe maple syrup adds sweetness. They will be very bitter without it, but if you enjoy bitter chocolate, it might work.
Carinsa says
February 2, 2018 at 9:56 pmThank you so much for this recipe! Love these clean eating goodies!!!
★★★★★
Maryea says
February 3, 2018 at 10:27 pmYou’re welcome!
Leah says
February 26, 2018 at 9:07 amI made these and they are a nice substitute for the sweet cravings I get but, I’m curious to know the calorie count. Any idea?
★★★★
Aleksandra says
March 19, 2018 at 9:03 pmWaaaaayyyy too sweet 😖!!! I’d cut the maple syrup in half at least.
★★
Barb Hagan says
August 18, 2018 at 6:26 pmMy daughter-law is coming for her first visit and she loves chocolate, however she is gluten,dairy and nightshade vegetables intolerant. I made these today and they are Amazing! Now I just have to not eat all of them before she arrives next week.
Maryea says
August 20, 2018 at 11:17 amSo happy to hear this Barb!
Lindsey says
November 1, 2018 at 5:09 pmI keep making this recipe over and over again because it’s so good. I do freeze each for a flawless looking cup. I use dark cocoa powder when I make these for my husband and I use carob powder when i make these for myself.
★★★★★
Kristi says
November 13, 2018 at 8:30 pmSo delicious! I just have a quick question. Is the nutrition information you provide per serving based on 9 servings or 4 servings? I see you mention both sizes, so just looking to clarify. I’m trying to convince myself that these have equal calories to one Reese’s peanut butter cup because it’s so good! 😊
★★★★★
Amanda says
December 17, 2018 at 7:46 amMade these last night to add to my Christmas plate! They are beautiful. I doubled it and used 1/2 cacao and 1/2 dark cocoa, and experimented with almond and cashew butter. The cashew butter was the bottom of the jar, and the almond was a brand new jar: I like the more solid consistency of using the almost-empty jar, but both are good.
I also enjoy the coconut taste, but may consider using refined coconut oil next time for those who want a more pure pb-cup taste.
Thanks for a fantastic recipe!! I continue to love your blog 🙂
Maryea says
December 18, 2018 at 4:25 pmI’m so so happy to hear this, Amanda! 🙂