Healthy Peanut Butter Cups Recipe that’s super easy, made with clean ingredients, and perfect for a guilt-free sweet treat! 🍫🥜
🥜🍫 Healthy Peanut Butter Cups
Homemade, no-bake, refined sugar-free, and packed with flavor — the perfect high-protein or clean-eating version of a classic!
🧾 Ingredients (Makes about 10 mini cups)
For the Chocolate Layer:
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½ cup dark chocolate chips (or stevia-sweetened chocolate like Lily’s) 
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1 tsp coconut oil (optional, for smoother texture) 
For the Peanut Butter Filling:
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½ cup natural peanut butter (creamy, unsweetened) 
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2 tbsp coconut flour (or almond flour) 
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1 tbsp maple syrup or honey (or 1–2 tsp powdered sweetener for low-carb) 
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Pinch of sea salt (optional) 
👩🍳 Instructions
✅ Step 1: Melt the Chocolate
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Add chocolate chips and coconut oil to a microwave-safe bowl. 
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Microwave in 20-second intervals, stirring in between, until fully melted. 
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Spoon about 1 teaspoon of melted chocolate into the bottom of each mini muffin liner or silicone mold. 
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Place in the freezer for 5–10 minutes to set. 
✅ Step 2: Make the Peanut Butter Filling
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In a small bowl, mix: - 
Peanut butter 
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Coconut flour 
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Sweetener 
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Pinch of salt 
 
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Mix until a dough-like texture forms. It should be scoopable and firm, not runny. 
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Roll into small discs or spoon small mounds onto the set chocolate layers. 
✅ Step 3: Top & Chill
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Spoon the remaining melted chocolate over each peanut butter disc to cover it. 
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Tap the tray to smooth the tops. 
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Freeze for another 10–15 minutes until fully set. 
⏱️ Time Breakdown:
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Prep Time: 10 minutes 
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Chill Time: 15–20 minutes 
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Total Time: ~30 minutes 
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Makes: 10 mini cups 
✅ Tips:
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Store in the fridge for 1 week or freezer for 1–2 months. 
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Use almond butter or sunflower seed butter for a nut-free alternative. 
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Want protein? Add 1 scoop of vanilla or chocolate protein powder to the PB filling. 
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Healthy Peanut Butter Cups Recipe WITH POINTS — perfect for those following Weight Watchers or tracking macros! 🥜🍫 
 🥜🍫 Healthy Peanut Butter Cups (WW-Friendly)No-bake • Gluten-free • Refined sugar-free 
 🧾 Ingredients (Makes 10 mini cups)Chocolate Layer:- 
½ cup Lily’s sugar-free dark chocolate chips — 12 points total 
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1 tsp coconut oil (optional) — 2 points total 
 Peanut Butter Filling:- 
½ cup natural peanut butter (unsweetened) — 12 points total 
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2 tbsp coconut flour — 1 point total 
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1 tbsp maple syrup or honey (optional, adjust based on plan) — 3 points 
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Pinch of salt — 0 points 
 
 🧮 POINTS PER CUP:Approximately 3–4 WW points (depends on brand of ingredients and sweetener used) ✅ Using a sugar-free sweetener instead of maple syrup can lower it to 3 points per cup. 
 👩🍳 InstructionsStep 1: Melt the Chocolate- 
Melt chocolate chips + coconut oil in microwave (20-second intervals). 
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Spoon ~1 tsp into mini muffin liners. 
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Freeze for 5–10 minutes until firm. 
 Step 2: Mix the Filling- 
Combine peanut butter, coconut flour, sweetener, and salt. 
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Form into 10 small discs or scoops. 
 Step 3: Assemble- 
Place PB discs onto set chocolate. 
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Cover with remaining melted chocolate. 
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Freeze another 10–15 minutes until firm. 
 
 🕒 Total Time: 30 minutes🍽️ Servings: 10 mini cups❄️ Store in fridge or freezer
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