Chocolate Peanut Butter Cups

peanut-butter-cups

Can you guess what the unhealthiest item is to put in front of a busy, stressed out ad exec at the office? A donut? Muffin? Coke? Try an entire vending machine full of junk! Yep, that’s right. Fortunately, I was that one lucky person at the office whose direct view from the desk was a vending machine full of chocolate, candy, soda and potato chips. To say I exercised immense amount of restraint on a daily basis is putting it lightly.

But when I did indulge, it was nearly always Reese’s peanut butter cups. Because really, there’s nothing better than a chocolate and peanut butter combo to feed your feelings. Unfortunately, it was only years later I learned that I was also inadvertently feeding my feelings with hydrogenated vegetable oil, soy lecithin, and a bunch of other preservatives. Yumm.

Why homemade peanut butter cups?

The way I see it, why feed yourself cheap, poor quality ingredients that cause inflammation, when the real ingredients (fresh chocolate and peanut butter) taste so much better? If you’re craving chocolate, go for the real deal instead of a candy bar that’s really just corn syrup, glucose and lots of hard-to-digest lactose.

The beauty of this recipe is that it is so simple to make, and it tastes far better than what you’ll find in any vending machine. I guarantee that once you start eating only real, whole ingredients like coconut oil, raw nut butter and dark chocolate, it’ll be very difficult to go back to fake processed foods and candy bars again.

Chocolate Peanut Butter Cups
Makes: 8

Ingredients:
  • 1 cup organic smooth peanut butter (or almond butter)
  • 1 Tbsp. coconut oil
  • 1 Tbsp. raw honey
  • 1 Tbsp. maple syrup (optional, for slight maple taste)
  • 1 tsp. vanilla extract
  • Pinch of sea salt
  • 1 cup dark chocolate chips, melted (I used 70%)
Instructions:
  1. Mix all ingredients (aside from chocolate) together in a bowl
  2. Pour mixture evenly into 8 small baking cups in a muffin tin
  3. Pour melted chocolate evenly into each baking cup, to form top layer
  4. Let it set in the freezer on a high setting (ideally overnight)
  5. Store in the freezer, take out 5 minutes before serving

Note: feel free to play around with the type of nut butter that you use, I have personally just made this with peanut and almond butter, but I’m sure it tastes equally amazing with cashew butter, sunflower seed butter or walnut butter.

About Alina

I'm a Holistic Nutritionist based in Toronto, Canada and my official title is Certified Nutritional Practitioner (CNP). I received my diploma in Applied Holistic Nutrition from the Institute of Holistic Nutrition. I'm a coach and an educator. Follow Alina on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
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