Robynn and I LOVE peanut butter cups and I can’t wait to share with you some homemade, guilt-free healthy ones! These are a kid favorite too, and I don’t have to feel bad for letting them have this sweet treat–
Now remember, when it comes to Peace with Food, feel free to tweak the ingredients to set you up for success. If the first time around you want to use regular peanut butter (Jiffy or Peter Pan, etc) and use regular pancake syrup, then do it! The first time I made them, I used what I had on hand. Since then, I have changed it to the following:
Directions: Combine the peanut butter, syrup and coconut oil in a medium bowl and stir until well combined. Drop a spoonful into mini muffin cups until they are 2/3 full. Put them in the freezer for 10-15 minutes or until hardened.
Ingredients for the Chocolate Tops:
1/4 C. Cocoa Powder
1/4 C. Pure Maple Syrup
1/4 C. Coconut Oil (melted/liquid)
Directions: Combine the cocoa, syrup and coconut oil in a medium bowl and stir until well combined. Pour a spoonful on top of the frozen peanut butter bottoms. Put them back into the freezer until hardened.
*I store these in a ziploc bag in the freezer. Serve immediately because they will become soft and lose shape if you leave them at room temperature.
*You could also use regular-sized cupcake wrappers or buy the silicone ones that are re-usable. I prefer the mini-sized cups because the serving size is smaller and I feel like I am getting “more” if I get to eat 2 mini ones, versus 1 large one. Find what works for you! 😉