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, addicting, and make your mouth water just thinking about them.
Ingredients for Homemade Peanut Butter Cups:
- chocolate: I love semi-sweet chocolate for this recipe, but if you’re a dark chocolate fan, go for that! You could also use white chocolate!
- refined coconut oil: refined is the best option because it doesn’t give the cups a coconutty flavor. I don’t recommend subbing in any other oil. Coconut oil melts when it’s hot and hardens when it’s cold. Because of this, it’s really great at creating a a chocolate outer shell. Other oils would not provide the same hardening effect.
- natural peanut butter: I love natural, drippy peanut butter. If you’re allergic, feel free to sub in your favorite nut or seed butter.
- agave nectar: if my favorite but honey or maple syrup also works!
- almond flour: I always use blanched almond flour. Almond meal or a different flour will give the peanut butter middle a different texture.
How to make 5 Ingredient Peanut Butter Cups:
Melt the chocolate in a bowl with the coconut oil. Spoon a dibble of the chocolate into the bottom of the silicone molds.
Use a chopstick to spread the chocolate out across the bottom and up the sides. Chill in the fridge for about 10 minutes while you make the peanut butter center.
In a second bowl, combine the peanut butter, agave nectar, and almond flour.
With your hands, form little balls of the peanut butter mixture. I used 1/2 teaspoon to scoop the peanut butter into my hand, then rolled it into balls.
Place the ball in each mini cup, flattening it a bit so it doesn’t stick out the top.
Then, top with additional melted chocolate so the peanut butter layer is covered and refrigerate until the chocolate has hardened, a couple hours.
Store peanut butter cups in the fridge.
Other peanut butter recipes you’ll love:
- Peanut Butter Swirl Brownies (gluten free)
- No Bake Chocolate Peanut Butter Oatmeal Bars
- Peanut Butter Chickpea Blondies
- Chocolate Peanut Butter Crunch Balls
- Peanut Butter Quinoa Crisps
- Gluten Free Peanut Butter Blossom Cookies
Homemade Candy Bar Recipes:
- Healthy Homemade Snickers Bars
- Healthy Almond Joys
- Chocolate Peanut Butter Keto Cups
- Crunchy Almond Butter Cups
- Peanut Butter Fat Bombs
- 2 cups semi-sweet chocolate chips
- 1 tablespoons refined coconut oil
- 1/2 cup natural peanut butter
- 2 tablespoon agave nectar
- 4 tablespoons blanched almond flour
- Melt the chocolate in a bowl with the coconut oil in a bowl. I did this in a microwave stirring every 30 seconds.
- Spoon about 1/2 teaspoon of the melted chocolate into the bottom of a silicone candy mold. I used mini cups.
- Use a chopstick to spread it across the bottom and up the sides.
- Chill in the fridge for 10 minutes while you make the peanut butter mixture.
- In a second bowl, whisk together the peanut butter, agave nectar, and almond flour.
- Use 1/2 teaspoon to scoop some into your hands.
- Roll into a little ball and place into the center of the chocolate cups.
- Tap the tops of each to flatten them so they’re not sticking out the tops of the molds.
- Top with additional melted chocolate so the peanut butter layer is covered and refrigerate until the chocolate has hardened, about an hour.
- Store in the fridge.
- Serving Size: 1 cup
- Calories: 122
- Sugar: 9.8g
- Sodium: 1mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12.6g
- Fiber: 0.4g
- Protein: 2.4g
- Cholesterol: 0mg