WHAT’S FOR A HEALTHY TREAT?

Healthy-ish Peanut Butter Cups

/5
COOK TIME
TOTAL TIME
10 min plus freeze time
SERVINGS
12-16 cups

Healthy desserts aren’t usually my jam, I tend to lean towards real deal desserts (in moderation…well maybe). Dessert is life’s little treasures. However, I did get some requests for some healthier options so off I searched. I bring to you the Healthy-ish Peanut Butter Cup. Found this recipe by Fit Foodie Finds and decided to try it. I LOVE peanut butter and chocolate. I mean, really love it. Like, take a spoonful of peanut butter and dip it in chocolate chips kinda love.

First thing, these are so easy. Like, really easy. Melting, mixing, pouring and freezing. No baking or anything. And guess what, they are GOOD! It’s a wonderful little peanut butter chocolate package without all the sugar of a regular peanut butter cup. They taste real, if that makes any sense. Perfect for an after dinner little sweet snack that won’t send you into a downward spiral of eating everything sweet in the entire pantry. I might have experience in this. Ugh.

Give these a try, you won’t be disappointed! Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!

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Healthy-ish Peanut Butter Cups

It’s a wonderful little peanut butter chocolate package without all the sugar of a regular peanut butter cup.

Prep time: 10 min  |  Cook time:   |  Total: 10 min plus freeze time

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Ingredients

Chocolate Layer

1/3 natural peanut butter, creamy

2 Tablespoons coconut oil, melted

3 Tablespoons unsweetened cocoa powder

1 teaspoon pure vanilla extract

2 Tablespoons pure maple syrup

Peanut Butter Layer

1/3 cup natural peanut butter, creamy

2 Tablespoons coconut oil, melted

1 teaspoon pure vanilla extract

Instructions

  1. Line a mini muffin tin with mini cupcake liners. You can also use regular size cupcake tin as well. Set aside.
  2. In a small bowl, combine the peanut butter, melted coconut oil, cocoa powder, vanilla extract, and maple syrup. Stir until combined and smooth. Set aside.
  3. In another small bowl. combine the peanut butter, melted coconut oil and vanilla. Stir until combined and smooth. Set aside.
  4. Drop a dollop of the chocolate mix into the bottoms of all the mini cupcake liners.
  5. Do the same with the peanut butter layer and crop a dollop onto the top of the chocolate layer.
  6. Place in the freezer until set. Peel the cupcake liner off and enjoy! Store pb cups in the freezer or fridge to keep them set until ready to eat.

Notes

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