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Chocolate Peanut Butter Cups | Gluten & Refined Sugar Free
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Chocolate Peanut Butter Cups | Gluten & Refined Sugar Free

These Healthy Chocolate Peanut Butter Cups are free from refined sugars, they are gluten free, and they even have some added protein in them! My kids love them for an after school treat (they taste like Reese's Peanut Butter Cups) and they make the perfect after dinner treat without the blood sugar spike. This homemade version or healthier peanut butter cups will make your taste buds sing!
Print Recipe
Prep Time:2 minutes

Ingredients

Peanut Butter Filling

  • 1 1/2 cups quick oats
  • 1 cup creamy, natural peanut butter
  • 1/2 cup maple syrup
  • 1/2 cup unflavored whey protein powder (I prefer Just Ingredients)
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Chocolate Topping

  • 1 1/2 cups Hu Chocolate (You could use a a semisweet chocolate - but it may not be refined sugar free)
  • 1 tbsp butter

Instructions

  • Mix the Base: In a food processor, add the oats and pulse several times. In a medium bowl, combine the quick oats, natural peanut butter, maple syrup, unflavored whey protein, vanilla extract, and salt. Stir well until the mixture forms a thick, cohesive batter, similar in texture to oatmeal cookie dough. If the mixture feels too dry, add a tiny bit more peanut butter; if too sticky, let it rest for a minute to allow the oats to absorb some moisture.
  • Prepare the Muffin Tin: Line a muffin tin with parchment muffin paper liners to prevent sticking and make removal easier. This will also help maintain the shape of the peanut butter cups. This will make 12 treats, but you could use a mini muffin pan and make 24 mini cups.
  • Form the Base Layer: Using a 1-tablespoon cookie scoop, evenly portion the peanut butter mixture and drop one scoop into each lined muffin cup. Use your fingers or the back of a spoon to press the mixture down firmly, flattening it into an even layer. Ensure it’s compact so it holds its shape once set.
  • Chill the Base: Place the muffin tin in the freezer for at least 10 minutes while you prepare the chocolate coating. This helps the base firm up, making it easier to spread the melted chocolate on top without mixing the layers.
  • Melt the Chocolate: In a double boiler (or a heatproof bowl set over a pot of simmering water), gently melt the Hu Chocolate, stirring occasionally to ensure a smooth consistency. Avoid overheating, as chocolate can seize if it gets too hot. If needed, you can add a teaspoon of coconut oil to help the chocolate spread more smoothly.
  • Top with Chocolate: Remove the muffin tin from the freezer. Using a spoon, pour a small amount of melted chocolate over each peanut butter base, spreading it gently to cover the surface completely.About a teaspoon
  • Final Freeze: Return the muffin tin to the freezer for another 10 minutes, or until the chocolate is fully set.
  • Storage: Once set, remove the peanut butter cups from the liners and transfer them to an airtight container. Store them in the refrigerator for a firm texture or at room temperature if you prefer a slightly softer consistency. For long-term storage, keep them in the freezer and let them thaw slightly before enjoying.
Servings: 24 cups