Peanut butter cups

,
Amanda Stansfield
Jump to Recipe Print Recipe

I created these crazy addicting peanut butter cups as a healthy alternative to the well known version you find in a supermarket.

The key differences:

  • Organic
  • Refined Sugar Free
  • No artificial ingredients or colorants
  • Full of nutrients and minerals

and…

YOU get to control exactly the ingredients you use. How much sweetener you use and you can swap out any of the ingredients for an alternate.

If you can’t eat nuts, use Sunbutter.

Don’t have access to raw cacao, use dark chocolate chips!

Prefer an alternate sweetener to maple syrup? Try, coconut nectar, brown rice syrup, monk fruit or honey.

If you can’t find coconut flour, skip it, or replace with a fine milled almond flour. (Be sure not to sure traditional flour as it’s not safe to eat raw.)

Have fun creating different shapes. For Easter, turn these heavenly little bites into Easter Eggs. Valentines day create mini tarts. You get the idea… be creative and let me know how you like them.

The image below shows the version without using a mold. I let the girls hand roll the peanut butter filling into “egg” shapes. We froze these, then double dipped into the chocolate and froze again. If you have an chocolate left over, drizzle over the frozen chocolates for an added design touch.

Print
Peanut Butter Cups

A healthier alternative to the typical supermarket candy bar!

Ingredients
Filling
  • 1/2 cup Peanut Butter* Creamy Salted variety
  • 2 tbsp Maple Syrup*
  • 2 tbsp Coconut oil
  • 1/2 tsp Vanilla extract
  • 6 tbsp Coconut Flour* Fine variety is possible
Chocolate
  • 1/2 cup raw Cacao*
  • 1/2 cup Maple Syrup* 1 tsp more if you want it sweeter
  • 1 tbsp Coconut oil
  • 1 tbsp Coconut butter*
  • 1/2 tsp Vanilla extract
  • pinch Sea salt
Instructions
Peanut Butter Filling

  1. Add all ingredients to a food processor. Pulse until coconut oil is softened and all ingredients form a thick paste

Raw Chocolate

  1. Using a double boiler. Heat over low/medium heat. Add coconut oil and butter first, then remaining ingredients, keep stirring until coconut butter and oil are melted and a smooth chocolate sauce is created.

Assemble

  1. Using a silicone mold, pour chocolate half full into each shape, add a scoop of filling, and cover with chocolate. Freeze until solid. Pop chocolates out and store in a sealed glass container in the refrigerator.

  2. If you don't have a silicone mold... Scoop out marble sized balls of peanut butter and roll into a ball, or egg shape. Freeze. Once frozen, dip each peanut butter ball into the chocolate and place on parchment and freeze again. Repeat until chocolate fully covers the peanut butter filling. Freeze until solid. Store in a sealed glass container in the refrigerator.

Recipe Notes
  • Replace Peanut Butter with any other nut or seed butter of your liking.
  • Replace Cacao with unsweetened Cocoa Powder
  • Replace Coconut Flour with fine almond flour (double the amt)
  • Replace Coconut Butter by adding more coconut oil
  • Swap Maple Syrup for: Monk fruit, Coconut Nectar, Brown Rice Syrup, Honey

If you have a passion for chocolate try one of these healthy(ish) options:

Raw Vegan Chocolate Torte 

Sunbutter Fudge

Chocolate Raw Donuts

Twix Bars

If you try this recipe, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs, #amandavs, #healthyissexy), I’d love to see your creations.

Share our little secret with your friends and family. Healthy is sexy!  Be sure to subscribe to my monthly newsletter to receive health tips, recipes, motivation mantras direct to your inbox, plus you will be the first to know when we launch the ChampagneYogi yoga inspired apparel 

XO

Amanda