Healthy Peanut Butter Cups
These easy to make peanut butter cups are a healthier version compared to the sugar loaded ones on the candy aisle. They come together within a few minutes and don't require using a stove. In fact these are one of the recipes I use for the Kids Cooking Class. The recipe is versatile so if you have a peanut allergy you can substitute another nut butter. Or if your pantry is missing another ingredient, see the substitute in the notes. You'll need a mixing bowl, a small microwavable bowl, cupcake sheet pan, cupcake paper liners and a few spoons. I hope you enjoy this simple recipe as much as we do. These are dairy free, gluten free, grain free and refined sugar free if you use pure chocolate chips. I keep a few in the freezer in case I need a chocolate fix. If you happen to make these please let me know in the comments or tag me on Instagram @kitchenmiranda :-)
R E C I P E :
1/3 cup peanut butter (or any nut butter)
3 tsp maple syrup (or honey)
1 tsp vanilla extract (optional)
1/2 cup almond flour
2 tbs almond milk (or any milk)
Pinch of salt
1/3 cup chocolate chips
1 tsp coconut oil
Flaky salt optional but highly encouraged!
Mix peanut butter, maple syrup and vanilla vanilla until smooth.
Add almond flour, milk and salt. Mix to combine.
In a cupcake holder with liners, add about 1 tablespoon of mixture and gently pat down with your fingers. Place in freezer while melting chocolate.
In a small microwaveable bowl add chocolate and coconut oil. Microwave at 20 second intervals to melt chocolate. Mixing every time. The chocolate needs to be completely melted and pourable.
Carefully remove chocolate from the microwave and take out peanut cups from the freezer. Top each cup with a little chocolate (and flaky salt if using). Return to freezer to harden. Approximately 20-25 minutes.
Once hardened store leftovers in the refrigerator.