4 Ingredient Peanut Butter Cups
These homemade peanut butter cups taste just like the classic store-bought ones but are made with healthier ingredients. You only need 4 ingredients to make them and they don't require any wheat flour, eggs, refined sugar, dairy, butter or oil.
Ingredients
- 1 cup (256g) unsweetened natural peanut butter with no added oils
- 3 tbsp (21g) coconut flour
- 2 1/2 tbsp (37ml) maple syrup
- 2 1/2 cups (370g) dark chocolate chips , see note before starting
Instructions
- Line 16 cavities of two standard muffin pans with muffin/cupcake liners. (I did 12 on one and 4 more on the second one).
- Add peanut butter, coconut flour and maple syrup to a large mixing bowl. Mix until evenly combined. The mixture should be thick and will continue to thicken as it sits.
- Place the chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth. Alternatively, you can melt the chocolate in a heatproof bowl over simmering water.
- Add about ¾ tbsp of melted chocolate to the bottom of each muffin liner. Use the back of a spoon or a small spatula to spread it evenly across the bottom and also spread a thin layer of chocolate up the sides, about ½ inch up the sides, creating the bottom cup layer of a peanut butter cup. Shake and tap the bottom of your muffin pan against your counter a few times to level and even the chocolate along the bottom of the muffin liners. Place the muffin pans into the fridge for about 15 minutes or until the chocolate is set.
- Once chocolate is set, use a 1 tbsp cookie scoop to scoop the peanut butter mixture and release it into the center of each chocolate mold. The mixture should have the consistency of cookie dough. Use your hands or a spoon to flatten and level it into a disk that fills most of the shell, leaving a little room around the edges.
- Make sure your chocolate is still very melty and runny at this point. If it is starting to thicken, heat it up again so it is very runny. Add a heaping 1 tbsp of melted chocolate on top for each mold. Shake and tap the bottom of the pan a few times so that the chocolate spreads evenly across. You should have enough chocolate to cover the surface of the peanut butter. You can also garnish the cups with coarse salt if desired.
- Place the chocolates briefly back into the fridge until the chocolate is set. They are then ready to be served. Store any uneaten chocolates in an airtight container in the fridge or freezer.
Notes
- Chocolate note: You can use any type of chocolate chips. I like using dark bittersweet chocolate chips with around 60-65% cocoa. If you need the cookies to be dairy-free, make sure to choose dairy-free chocolate chips. If you need these to be refined sugar-free, make sure to use chocolate sweetened with unrefined sugar such as coconut sugar, maple sugar, date sugar, or a sugar substitute. I like using Hu dark chocolate chips.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition assumes 2 tbsp of chocolate used per peanut butter cup because not all of the chocolate is used.
Serving: 1piece, Calories: 190kcal, Carbohydrates: 16g, Protein: 4g, Fat: 14g, Saturated Fat: 6g, Sodium: 33mg, Fiber: 3g, Sugar: 9g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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