There are some combinations that should never be messed with: 1) milk and chocolate chip cookies; 2) milk and chocolate cake; 3) chocolate and peanut butter. Here’s the thing: I looooove Reese’s peanut butter cups. A couple Halloweens back I bought one bag of Reese’s for the trick or treaters and one bag for me. For about two days straight I lived solely on Reese’s cups and coffee. Not my finest moment.
Reese’s got it right on so many levels. They are delicious. They are addicting. They make your mouth water in this insatiable way until one cup blends into another into another until you are laying on your couch with a distended belly whimpering and moaning about your lack of self control. But there I go, digressing about my misadventures.
Don’t read this wrong. These cups are not Reese’s. They are, however, incredibly delicious in their own right. These babies are how I’ve kicked my Reese’s habit and no longer crave those sugary bites like I once did. I keep a batch of these in my freezer for when the moment strikes.
They are rich and dark and so decadent that I don’t indulge in endless cups. One mini cup, or a half of a large cup with a glass of milk is all I need. It’s remarkable that I used to be the “bag of Reese’s all to myself” lady and I’ve now turned into “I keep homemade chocolate peanut butter cups in my freezer and eat them occasionally, whenever the moment is right” lady.
It’s no longer some endless parade of refined store-bought sugary treats. These are healthified (what? it’s a word!) desserts made with a few, real ingredients you can feel good about.
So let’s do it! Let’s make Chocolate Peanut Butter Cups:
Melt the chocolate in a bowl. Spoon a dibble of the chocolate into the bottom of muffin tins lined with paper. You can use minis or regular sized muffin tins, though I suggest you don’t fill the large muffin tin COMPLETELY because it would be quite giant. You want a thinner cup that resembles a Reese’s, so just spoon a thin layer into the bottom.
In a second bowl, combine the peanut butter, agave nectar, and almond flour. The cool thing about these cups is you can swap out the nut butter for whatever you want! use almond flour, or a 7 seed and nut butter, or a pistachio butter. The possibilities are endless!!
Since I made SUCH a big stink above about how chocolate and peanut butter are a match made in heaven, I’m sticking to the whole traditional peanut butter thing.
With your hands, form little patties of the peanut butter mixture. You want it to be smaller than the muffin tin so that the patty doesn’t touch the side and the chocolate can fall around the edges and cover the peanut butter completely.
Then, top with additional melted chocolate so the peanut butter layer is covered and freeze or refrigerate until the chocolate has hardened, a couple hours.Print
Delicious chocolate peanut butter cups made with only a few ingredients and way better for you than those sugary store-bought ones!! You’ll love these!
- 2 cups dark chocolate chips (60% cacao), melted
- 1/4 cup natural peanut butter
- 1 tablespoon agave nectar
- 2 tablespoons almond flour
- sprinkle kosher salt
- Melt the chocolate in a bowl.
- Spoon a dibble of the chocolate into the bottom of muffin tins lined with a muffin liner. You can use minis or regular sized muffin tins, though I suggest you don’t fill the large muffin tin COMPLETELY because it would be giant and hard to eat.
- In a second bowl, combine the peanut butter, agave nectar, and almond flour.
- With your hands, form little patties of the peanut butter mixture. You want it to be smaller than the muffin tin so that the patty doesn’t touch the sides and the chocolate can fall around the edges and cover the peanut butter completely.
- Then, top with additional melted chocolate so the peanut butter layer is covered and freeze or refrigerate until the chocolate has hardened, a couple hours.
- Sprinkle with some kosher salt and enjoy!
Serving (1 mini): Calories 257; Fat 19.1g (Sat 10.2g); Protein 4.1g; Carb 24.3g (net carb 21.2g); Fiber 3.1g; Sodium 1mg