Healthy Mini Chocolate Peanut Butter Cups

These Healthy Mini Chocolate Peanut Butter Cups are a no-bake, guilt-free treat! Combining creamy natural peanut butter, dairy-free chocolate, and gluten-free graham cracker crumbs, they’re a delightful vegan dessert or snack that’s ready in no time. Perfect for satisfying sweet cravings while keeping it wholesome!

Why You’ll Love This Recipe

• Quick and Easy: No baking required, and they’re ready in just 20 minutes.
• Vegan-Friendly: Made with plant-based, dairy-free ingredients.
• Customizable: Adjust sweetness or toppings to your preference.
• Perfect for Gifting: Cute, bite-sized treats that are ideal for sharing.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup natural peanut butter (unsweetened and unsalted)
• 1/2 cup gluten-free graham cracker crumbs
• 1/4 cup pure maple syrup
• 1/4 cup almond milk
• 1 cup semi-sweet chocolate chips (dairy-free)
• 2 tablespoons coconut oil
• Sea salt or chopped walnuts (for garnish)

Directions

Step 1: Make the Peanut Butter Mixture

1. In a medium bowl, combine the peanut butter, gluten-free graham cracker crumbs, maple syrup, and almond milk. Mix until smooth and well combined. The mixture should have a thick, slightly sticky consistency.

Step 2: Melt the Chocolate

2. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each interval, until the chocolate is completely melted and smooth.

Step 3: Assemble the Cups

3. Line a mini muffin tin with paper liners. Spoon about 1 teaspoon of the melted chocolate into the bottom of each liner, spreading it slightly to cover the base.
4. Add a small scoop (about 1 teaspoon) of the peanut butter mixture on top of the chocolate. Press it down gently to flatten.
5. Cover the peanut butter layer with another teaspoon of melted chocolate, spreading it to completely seal the filling.

Step 4: Garnish and Chill

6. Sprinkle the tops with sea salt or chopped walnuts for added texture and flavor.
7. Refrigerate the mini cups for at least 15 minutes, or until the chocolate is set.

Step 5: Serve

8. Once firm, remove the cups from the muffin tin and peel away the liners. Store in the refrigerator or freezer until ready to enjoy.

Servings and Timing

• Servings: 20 mini cups
• Prep Time: 10 minutes
• Chill Time: 15 minutes
• Total Time: 20 minutes

Variations

• Almond Butter Cups: Swap peanut butter with almond butter for a different nutty flavor.
• Nut-Free Option: Use sunflower seed butter as a substitute for peanut butter.
• Extra Crunch: Add crushed gluten-free pretzels to the peanut butter mixture for a salty crunch.
• Sweeter Treat: Mix a touch of coconut sugar into the peanut butter mixture for added sweetness.
• Layered Chocolate: Use dark chocolate for the bottom layer and white chocolate for the top.

Storage

• Refrigerator: Store the cups in an airtight container in the refrigerator for up to 1 week.
• Freezer: Freeze the cups in a freezer-safe container for up to 2 months. Let them thaw for a few minutes before eating.

FAQs

1. Can I use regular graham crackers instead of gluten-free?

Yes, if you’re not gluten-sensitive, regular graham crackers work just as well.

2. How can I prevent the chocolate from sticking to the liners?

Using paper or silicone mini muffin liners will help the cups release easily.

3. Can I use honey instead of maple syrup?

Yes, but the recipe won’t be vegan if you use honey.

4. What can I use instead of coconut oil?

You can substitute coconut oil with vegan butter or neutral vegetable oil.

5. How do I make the peanut butter mixture less sticky?

Add a bit more graham cracker crumbs or refrigerate the mixture for 5-10 minutes to firm it up.

6. Can I make these larger?

Yes, use a standard muffin tin and adjust the quantities for each layer accordingly.

7. What type of chocolate works best?

Dairy-free semi-sweet or dark chocolate chips work perfectly, but you can use your favorite type of chocolate.

8. Are these cups keto-friendly?

To make them keto-friendly, replace the maple syrup with a sugar-free liquid sweetener and use sugar-free chocolate.

9. Can I skip the almond milk?

Yes, the almond milk helps with consistency, but you can omit it if the mixture holds together without it.

10. Can I make these without a muffin tin?

Yes, form the layers on a parchment-lined baking sheet or use silicone molds.

Conclusion

These Healthy Mini Chocolate Peanut Butter Cups are a simple, no-bake treat that’s both satisfying and wholesome. With their creamy peanut butter filling, rich chocolate coating, and optional crunchy topping, they’re a delightful vegan snack or dessert. Make a batch today and enjoy a healthier twist on this classic favorite!

Healthy Mini Chocolate Peanut Butter Cups

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• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 20 mini cups 1x
• Category: Dessert, Snack
• Method: No-Bake
• Cuisine: Vegan, Gluten-Free

Print Recipe

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Description

These Healthy Mini Chocolate Peanut Butter Cups are a no-bake, vegan-friendly treat! Made with natural peanut butter, gluten-free graham crackers, pure maple syrup, and dairy-free chocolate, they’re the perfect dessert or snack for any occasion. Quick, easy, and irresistibly delicious!

 

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Ingredients

Scale 1x2x3x

For the Peanut Butter Layer:

• 1 cup natural peanut butter (unsweetened)
• 1/4 cup pure maple syrup
• 1/2 cup gluten-free graham cracker crumbs

For the Chocolate Layer:

• 1 cup semi-sweet chocolate chips (dairy-free, if needed)
• 2 tablespoons coconut oil
• 1/4 cup almond milk

Optional Garnish:

• Sea salt or chopped walnuts

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Instructions

• Prepare the Peanut Butter Mixture:
  • In a mixing bowl, combine the peanut butter, maple syrup, and gluten-free graham cracker crumbs. Stir until the mixture forms a thick, moldable dough.
• Assemble the Base Layer:
  • Line a mini muffin tin with paper liners. Scoop about 1 teaspoon of the peanut butter mixture into each liner and press it down evenly to form the base layer. Place the tin in the freezer while you prepare the chocolate layer.
• Make the Chocolate Layer:
  • In a microwave-safe bowl, combine the chocolate chips, coconut oil, and almond milk. Microwave in 20-second intervals, stirring in between, until the chocolate is melted and smooth. Alternatively, use a double boiler.
• Add the Chocolate Layer:
  • Remove the muffin tin from the freezer and spoon about 1 teaspoon of melted chocolate over the peanut butter layer in each cup, spreading it to cover the peanut butter completely.
• Garnish and Chill:
  • Sprinkle the tops with sea salt or chopped walnuts for extra flavor and texture, if desired.
  • Place the muffin tin in the refrigerator for at least 15-20 minutes, or until the cups are fully set.
• Serve:
  • Once firm, remove the peanut butter cups from the liners and enjoy. Store any leftovers in the refrigerator.

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Notes

• Storage: Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
• Customizations: Swap peanut butter for almond or sunflower seed butter for a different flavor. Use dark chocolate for a richer taste.
• Gluten-Free Tip: Ensure the graham cracker crumbs are certified gluten-free.