Healthy Peanut Butter Cups

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This No-Bake Healthy Peanut Butter Cups recipe is easy to make, comes together in just 15 minutes and is full of feel-good ingredients that are irresistibly delicious!

These Healthy Peanut Butter Cups are a homemade Reese’s peanut butter cups version without any processed ingredients and taste even better than the real thing!

What you’ll Need to Make Healthy Peanut Butter Cups:

  • Almond flour: provides just enough texture so the peanut butter isn’t runny
  • Peanut Butter: I use creamy natural peanut butter.
  • Dates: adds natural sweetness to complement the salty peanut butter
  • Chocolate Chips I prefer semi-sweet, but milk or dark chocolate works too!
  • Coconut oil: or butter or shortening, helps the chocolate harden faster and makes it a little thicker.
  • Salt flakes: while it is optional, I highly recommend it. A sprinkle of salt enhances the sweet and salty combo! I like to use kosher or sea salt.

Tools and Equipment Needed:

Microwave-safe bowl

Food processor

Muffin/cupcake tin

Cup cake liners

How to Make 5 Ingredient Peanut Butter Cups:

(Scroll down for full ingredients and printable recipe card option)

  • Start by making the peanut butter filling, which is all done in the food processor, in less than 5 minutes. Add pitted Mejdool dates, peanut butter and almond flour to your food processor and pulse until it forms a thick dough.
peanut butter recipes by the salt and sweet kitchen.
  • Scoop out about 1 tablespoon of the mixture. Flatten into small patties that are slightly smaller than the diameter of the the cup cake liners and set aside.
Peanut butter patties to form homemade reeses cups.
  • Melt the chocolate: In a microwave-safe bowl, add chocolate chips, peanut butter and coconut oil and microwave in 30 seconds intervals until smooth. Stir between each interval. It should only take about 90 seconds total.
how to melt chocolate in microwave.
melated chocolate in a heat- safe bowl.
  • Line a cupcake tin with 12 paper liners.
  • Fill the base of each cup cake liner with a spoonful of melted chocolate, spread it until it completely covers the bottom of the liner.
  • Add a peanut butter patty into the center of the liner over the melted chocolate.
how to make Peanut butter cups at home
  • Cover the patty with another spoonful of chocolate and spread it.
reeses peanut butter cups using cupcake pan
  • Repeat for the rest of the liners, give the tin a gentle shake and tap to level out.
  • Chill in the refrigerator for at least 1 hour or until the chocolate completely hardens. If using sea salt, sprinkle on top when the cups are halfway through chilling.
  • Peel the cupcake paper, serve and enjoy!
homemade peanut butter cups on a white plate with a bite taken out of one peanut butter cup and a spoon full of peanut butter.

A Quicker Method for Date Peanut Butter Cups

If you you’re in a rush and don’t want to form the cups. You can make peanut butter balls instead of cups. Here’s how:

  1. Roll the peanut butter and date mixture into balls.
  2. Dip them into the melted chocolate, until fully coated.
  3. Place them on a plate, lined with wax paper.
  4. Place in the fridge to harden.

How to Store Healthy Peanut Butter Cups:

 I love keeping them in my refrigerator for a quick snack. They will keep in the fridge for up to 2 weeks and you can freeze them for up to 2 months as well.

More No- Bake Healthy-ish recipes:

Coconut Date Bars

Oat and Grain Bars

Yield: 12 peanut butter cups

Healthy Peanut Butter Cups

Homemade reese's cups- peanut butter and chocolate recipes.

Recreate Reese's peanut butter cups from the comfort of your home!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

Peanut Butter Filling

  • 4 Pitted Mejdool dates
  • 1/2 cup almond flour
  • 1/2 cup natural peanut butter 

Chocolate

  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tablespoons natural peanut butter. 
  • 1 teaspoon coconut oil
  • Sea salt flakes- for sprinkling (optional)

Instructions

    1. Start by making the peanut butter filling: Add pitted Mejdool dates, peanut butter and almond flour to your food processor and pulse until it forms a thick dough.
    2. Scoop out about 1 tablespoon of the mixture. Flatten into small patties that are slightly smaller than the diameter of the the cup cake liners and set aside.
    3. Melt the chocolate: In a microwave-safe bowl, add chocolate chips, peanut butter and coconut oil and microwave in 30 seconds intervals until smooth. Stir between each interval. It should only take about 90 seconds total.
    4. Line a cupcake tin with 12 paper liners.
    5. Fill the base of each cup cake liner with a spoonful of melted chocolate, spread it until it completely covers the bottom of the liner.
    6. Add a peanut butter patty into the center of the liner over the melted chocolate.
    7. Cover the patty with another spoonful of chocolate and spread it.
    8. Repeat for the rest of the liners, give the tin a gentle shake and tap to level out.
    9. Chill in the refrigerator for at least 1 hour or until the chocolate completely hardens. If using sea salt, sprinkle on top when the cups are halfway through chilling.
    10. Peel the cupcake paper, serve and enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 125Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 50mgCarbohydrates: 20gFiber: 3gSugar: 14gProtein: 5g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Did you make this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thesaltandsweetkitchen or on my Facebook group! 

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