Healthier Peanut Butter Cups are a spin on an old favorite but without the dairy, soy, or refined sugar. These tasty treats will satisfy any sweet tooth without the guilt of eating processed junk!
For a year, I was unable to eat soy or dairy due to Ryan’s Milk Soy Protein allergy. I went into it completely unprepared – no one in our family has any severe food allergies, so the thought of having a child with one never crossed my mind. I spent the first few months in a bit of a haze, trying to figure out what substitutions I liked and which I didn’t, and I could never find a good replacement for my beloved Reese’s Peanut Butter Cups.
This time around, I refuse to be caught off guard should our second son have the same allergy. So I’ve been hard at “work” perfecting a super simple, healthier peanut butter cup that is MSPI safe. I used maple syrup in mine, since I’m not a fan of how honey reacts with the coconut oil/cocoa powder in the freezer, but feel free to sub in the sweetener of your choice!
Healthier Peanut Butter Cups
2.5 TBS coconut oil
2.5 TBS cocoa powder
.5-1 TBS maple syrup
Peanut Butter Filling
1/3 cup natural peanut butter
.5-1 TBS maple syrup
1.5 TBS coconut oil
1/4 tsp vanilla extract
Place an empty ice cube tray in the freezer. In 2 separate bowls, melt the coconut oil for each component. Carefully stir in the rest of the ingredients into their proper bowl. Put the peanut butter mixture into the fridge and remove the ice cube tray from the freezer. (keep an eye on the PB mix. You just want to cool it down and begin to thicken it.) Pour approximately .5 TBS of chocolate mixture into 8 of the cavities. Tilt the tray to disperse the chocolate up each side.* Place in freezer for just a minute or two to chill the tray again, and repeat the tilting process with any chocolate that pooled into the bottom.** Replace to harden the shell. Once hardened, spoon about .5 TBS of peanut butter filling into each cavity. Tap the tray to release any trapped air. If you have leftover PB filling, you can add more to each PB cup to just under the edge of the chocolate.
Once hardened, spoon about .5 TBS of peanut butter filling into each cavity. Tap the tray to release any trapped air. If you have leftover PB filling, you can add more to each PB cup to just under the edge of the chocolate. Once hardened, spoon about .5 TBS of peanut butter filling into each cavity. Tap the tray to release any trapped air. If you have leftover PB filling, you can add more to each PB cup to just under the edge of the chocolate or add the leftover filling to one or two empty cavities. Divide the remaining chocolate across the 8 cups. I used about 1 tsp. Spread the chocolate to cover the tops, tap once or twice to even, and place into the freezer. Allow to freeze completely, about an hour, or at least until the outer layer is hard.
To remove from trays, allow to sit out for a few minutes and then twist the tray to loosen and release the healthier peanut butter cups. If you’re impatient, wiggle a paring knife to on the edge of one candy to pop it out.
Store leftovers in the freezer.
*- I’m a bit OCD, so I wanted these to have a complete chocolatey shell. If you’re not as neurotic as I am, you can just do a scoop of chocolate, chill to harden, then a scoop of PB, topped with more chocolate. Also, if you want the more traditional PB cup looks, use silicone cupcake liners instead of ice cube trays.
**-If you’re like me and left them in the freezer too long so that the chocolate started to solidify, use your (clean) finger to smear and even out the thicker chocolate along the tray walls.
-You can probably use other nut butters to make this more allergy friendly – I have a feeling that cashew butter would be ah-mazing, as well as almond or sunflower seed butter!
I really hope you enjoy these healthier peanut butter cups! They’re the perfect solution for anyone craving an old favorite, whether you have a food allergy or are trying to avoid processed foods and sugar.
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