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Mini Chocolate Peanut Butter Cups

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  • Author: Asma
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 20 minutes
  • Yield: 20 minutes (plus chill time) 1x
  • Category: 24 mini cups
  • Method: Dessert, No-Bake, Healthy Treat
  • Cuisine: No-Bake
  • Diet: Gluten Free

Description

These Mini Chocolate Peanut Butter Cups are a delicious no-bake treat that’s gluten-free, vegan, and dairy-free! Made with just 6 simple ingredients, they’re perfect for healthy snacking or as a dessert. Store them in the fridge or freezer for a convenient, long-lasting treat.

Ingredients

Units Scale

Peanut Butter Base:

  • 1 cup natural peanut butter
  • 1/2 cup gluten-free graham cracker crumbs (crushed by hand or in a food processor)
  • 1/4 cup pure maple syrup
  • 2 tbsp coconut oil, melted

Chocolate Topping:

  • 1 cup semi-sweet chocolate chips (e.g., Enjoy Life Foods)
  • 1/4 cup almond milk (or milk of choice)

Optional Toppings:

  • Sea salt or chopped walnuts

Instructions

  1. Prepare the Mini Muffin Tins:
    • Line 24 mini muffin tins with parchment baking cups and set aside.
  2. Make the Peanut Butter Base:
    • In a saucepan over low heat, mix peanut butter and melted coconut oil until smooth.
    • Stir in the graham cracker crumbs and maple syrup until fully combined.
    • Remove from heat and divide the mixture evenly among the prepared muffin cups, pressing gently to form a base.
  3. Prepare the Chocolate Topping:
    • In another saucepan over low heat, combine the chocolate chips and almond milk. Stir constantly until the chocolate is melted and the mixture is smooth.
  4. Assemble the Cups:
    • Spoon the melted chocolate mixture evenly over the peanut butter base in each muffin cup.
  5. Chill:
    • Place the muffin tins in the refrigerator to set for at least 2 hours.
    • If adding toppings like sea salt or chopped walnuts, sprinkle them on top about 1 hour into the chilling process.
  6. Serve and Store:
    • Once fully set, serve immediately or store in an airtight container. Keep in the refrigerator for several weeks or in the freezer for up to several months.

Notes

  • Peanut Butter Substitutes: Use almond butter or sunflower seed butter for a nut-free variation.
  • Vegan-Friendly Chocolate: Ensure your chocolate chips are vegan if following a strict vegan diet.
  • Portion Adjustments: Double or halve the recipe as needed to fit your desired serving size.

Find it online: https://homelandflavors.com/mini-chocolate-peanut-butter-cups/