Homemade Peanut Butter Cups (Gluten Free and Refined Sugar Free)
I don’t know what it is lately, but quite a few of my recent recipes have been some combination of chocolate + peanut butter. But, hey, everyone (most people) love this combo, so I’m not complaining…
I’ll try switching it up next recipe for you guys, okay? Until then, I thought I would share this homemade peanut butter cup recipe with you guys! It’s easy, fast, and delicious (what’s not to love right?) Made with only a few healthy ingredients, you literally could eat these for breakfast and not feel bad about it. Speaking of which, maybe I should grab one of these bad boys while I write this post up…
One thing I love about this recipe is that these little beauties are refined sugar free, dairy free, and gluten free, so with the exception of people with peanut allergies, most people can feel free to enjoy them! If you want to substitute almond butter for the peanut butter, feel free. I’m sure it would be a magical swap.
Another note on this recipe, I used my mini muffin tin for molding the cups and had no problem getting the peanut butter cups out of the tin without losing their shape! However, my mini muffin tin is fairly new, so if you think you may have trouble, you could use mini cupcake liners and I’m sure that would work as well.
Homemade Peanut Butter Cups
Peanut Butter Layer
- 1 c. Creamy, natural peanut butter
- 1/4 c. Melted, organic coconut oil
- 1/8 c. Honey
- 1 packet stevia
- 1 scoop unsweetened Designer Protein whey protein (use my code BETHANY20 for 20% off your order!)
- 1/3 c. Cocoa powder
- 1/3 c. Honey
- 1/4 c. Melted coconut oil
- Pinch of salt
Melt coconut oil and once melted whisk in cocoa powder, salt, and honey. Pour prepared chocolate into mini muffin tin. Only pour approximately 2tsp. of the chocolate sauce of just enough to cover the bottom. Once poured into tin, freeze until solid. (Approximately 10-15 min)
While the first chocolate layer is freezing, combine peanut butter, honey, coconut oil, protein powered, and stevia in mixing bowl. Blend until smooth and set aside.
Once chocolate layer is frozen, pull out of freezer and pour peanut butter mixture on top of chocolate layer. I filled the cups most of the way up (approximately 1-1 1/2 Tbsp.) When cups are filled, place muffin tin in freezer and freeze for another 10-15 min. or until peanut butter is solid.
After peanut butter layer is frozen, top with remaining chocolate sauce by pouring over top.
Freeze until ready to serve! Eat while frozen or slightly thawed. Do not thaw completely, since the candy will lose is shape. Enjoy!