Make cups of peanut healthier with 5 basic ingredients – dark chocolate chips, peanut butter, cocoa oil, and sea salt. For as long as I can recall Reese’s peanut butter cups were my favorite candy. I wanted to take a chance to make healthy homemade peanut butter cups. It turns out that this is the simplest thing ever and needs only five basic ingredients: chocolate chips, coconut oil, peanut butter, honey, and salt from the sea.
Ingredients:
Chocolate Layer:
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1 cup of chocolate chips
1 tbsp melted coconut oil
Peanut Butter Layer:
1/2 cup natural peanut butter
1/4 cup honey
2 tbsp melted coconut oil
pinch of sea salt for unsalted peanut butter
Directions:
Line a paper- or silicone-liner muffin tin. The recipe will produce peanut butter cups of around 10-12, depending on how thick you render the layers.
In the microwave, melt and heat the chocolate chips and coconut oil for one minute before chocolates melt and bake easily and at 30 seconds intervals.
Use a spoon to cover the liner bottom with ample chocolate (about 1-2 tsp). Place the chocolate trays in the freezer for approximately 5-10 minutes.
Put peanut butter, sugar, coconut oil, and sea salt in another bowl (if used). Microwave for around 15 – 20 seconds or until partially melted and pourable mixture. Stir to balance.
Remove cups from the freezer, and pour the mixture of peanut butter over each cup evenly. Set in the freezer for approximately 5 minutes.
Pour the rest of the chocolate over the cup and cover the layer of the peanut butter. Even sprinkle the pinch of salt of the sea on top of the chocolate, if you like.
Place the tin in the freezer for approximately 30 minutes an hour. Remove from the freezer and store until ready to be eaten in the refrigerator.
Keep leftovers in the refrigerator. They should last for 5-7 days, at least. Store the cups in the freezer for up to 2 months for longer storage.
Ingredients
- Chocolate Layer:
- 1 cup of chocolate chips
- 1 tbsp melted coconut oil
- Peanut Butter Layer:
- 1/2 cup natural peanut butter
- 1/4 cup honey
- 2 tbsp melted coconut oil
- pinch of sea salt for unsalted peanut butter
Instructions
Line a paper- or silicone-liner muffin tin. The recipe will produce peanut butter cups of around 10-12, depending on how thick you render the layers.
In the microwave, melt and heat the chocolate chips and coconut oil for one minute before chocolates melt and bake easily and at 30 seconds intervals.
Use a spoon to cover the liner bottom with ample chocolate (about 1-2 tsp). Place the chocolate trays in the freezer for approximately 5-10 minutes.
Put peanut butter, sugar, coconut oil, and sea salt in another bowl (if used). Microwave for around 15 – 20 seconds or until partially melted and pourable mixture. Stir to balance.
Remove cups from the freezer, and pour the mixture of peanut butter over each cup evenly. Set in the freezer for approximately 5 minutes.
Pour the rest of the chocolate over the cup and cover the layer of the peanut butter. Even sprinkle the pinch of salt of the sea on top of the chocolate, if you like.
Place the tin in the freezer for approximately 30 minutes an hour. Remove from the freezer and store until ready to be eaten in the refrigerator.
Keep leftovers in the refrigerator. They should last for 5-7 days, at least. Store the cups in the freezer for up to 2 months for longer storage.
