Healthy Peanut Butter Cups

Name: Healthy Peanut Butter Cups
Prep time: 15 min
Total time: 15 min
Yield: 12
Cuisine: American
Ingredients: 4 Pitted Mejdool dates; 1/2 cup almond flour; 1/2 cup natural peanut butter; 1 1/2 cups semi-sweet chocolate chips; 2 tablespoons natural peanut butter.; 1 teaspoon coconut oil; Sea salt flakes- for sprinkling (optional)

March 10, 2021

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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.

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.

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.

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:

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.

More No- Bake Healthy-ish recipes:

Coconut Date Bars

Oat and Grain Bars

Yield: 12 peanut butter cups