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:
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.
- 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.
- 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.
- 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.
- Cover the patty with another spoonful of chocolate and spread it.
- 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!
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:
- Roll the peanut butter and date mixture into balls.
- Dip them into the melted chocolate, until fully coated.
- Place them on a plate, lined with wax paper.
- 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.