Healthy Peanut Butter Cups (2024)

Published: by Lyndsey Piccolino · This post may contain affiliate links

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Easy to make healthy peanut butter cups are so quick to make when you have a candy craving! This DIY homemade version has only 6 ingredients make it a healthy alternative to Reese's.

Healthy Peanut Butter Cups (1)

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  • Healthy Peanut Butter Cups

Making homemade healthy peanut butter cups is one of the best things to do when I have a candy craving! I love that there are only 6 ingredients, making it simple and healthier than the store bought version.

This recipe was inspired by my keto fat bombs. Similar to that recipe, this recipe is so easy and quick to make ahead and freeze for a delicious dessert.

Making copycat recipes like this one or these homemade perfect bars making grocery budgeting way easier. Plus, these use pantry ingredients you likely have on hand.

Why You'll Love This Recipe

  • Easy to make no bake dessert that is easy to prep and freeze for a healthy dessert.
  • Vegan, gluten free, dairy free and simple to make!
  • Kid friendly dessert - your family won't miss Reese's once they try these!

Ingredients & Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

Healthy Peanut Butter Cups (2)
  • Coconut Oil: You can make no coconut oil by swapping out coconut oil for butter.
  • Maple Syrup: Try raw honey for an alternative or powdered stevia, stevia drops or Monk fruit sweetener for a sugar free option.
  • Peanut Butter: I used Smucker's natural, however these can also be made using almond or cashew butter or sunbutter for a nut free version.

How to Make This Recipe

Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

Healthy Peanut Butter Cups (3)
  1. Mix peanut butter, oat flour, vanilla and maple syrup until well incorporated.
  2. Line a mini muffin tin with muffin liners and scoop out 12 small scoops. Press scoop into mini muffin tin. Mix chocolate chips with coconut oil and microwave in 30 second increments until melted. Evenly top first layer with chocolate mixture then allow to freeze for 10 minutes before eating.

Expert Tips

  • Swap half of the amount of oat flour for vanilla protein powder to make a higher protein version.
  • If you do not like coconut oil flavor, use refined coconut oil or swap for butter.
  • Storage: Store leftovers in a freezer safe container in the freezer. You can also store them in the refrigerator, but I prefer the freezer as the coconut oil tends to melt easily. These healthy peanut butter cups can stay frozen in the freezer for up to 3 months.

Recipe FAQs

Are peanut butter cups healthy?

This dessert has simple ingredients, protein and are a delicious dessert to eat in moderation.

Healthy Peanut Butter Cups (4)
  • Chocolate Peanut Butter Cup Fat Bomb (Keto Dessert Recipes)
  • Oat Flour Peanut Butter Cookies Recipe (Gluten-Free)
  • Perfect Bar Recipe
  • Pumpkin Protein Balls Recipe (No-Bake Energy Bites)

If you've made this recipe, would you please leave a star rating and comment below on the recipe card? If you wantmore simple + delicious eats, please subscribe to mynewsletterand follow along onFacebook,Pinterest,andInstagram for the latest updates.

Healthy Peanut Butter Cups (9)

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5 from 3 votes

Healthy Peanut Butter Cups

Easy to make healthy peanut butter cups are so quick to make when you have a candy craving! This DIY homemade version has only 6 ingredients make it a healthy alternative to Reese's.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 130kcal

Author Lyndsey

Equipment

Ingredients

  • ½ cup peanut butter
  • 2 tablespoon maple syrup
  • ½ teaspoon vanilla
  • 10 tablespoon oat flour
  • 1 teaspoon coconut oil
  • cup chocolate chips use Enjoy Life if vegan

Instructions

  • Mix peanut butter, oat flour, vanilla and maple syrup until well incorporated. Line a mini muffin tin with muffin liners and scoop out 12 small scoops. Press scoop into muffin tin.

  • Mix chocolate chips with coconut oil and microwave in 30 second increments until melted. Evenly top first layer with chocolate mixture and then allow to freeze for 10 minutes before eating.

Notes

  • Swap half of the amount of oat flour for vanilla protein powder to make a higher protein version.
  • If you do not like coconut oil flavor, use refined coconut oil or swap for butter.
  • Storage: Store leftovers in a freezer safe container in the freezer. You can also store them in the refrigerator, but I prefer the freezer as the coconut oil tends to melt easily. These can stay frozen in the freezer for up to 3 months.

Nutrition

Serving: 1g | Calories: 130kcal | Carbohydrates: 12.2g | Protein: 3.6g | Fat: 8.2g

Tried this Recipe? Tag me Today!Mention @cookathomemomma or tag #cookathomemomma!

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About Lyndsey Piccolino

Reader Interactions

Comments

  1. Nay

    Would these work with almond or coconut flour ?

    Reply

    • Lyndsey Piccolino

      I've only used oat flour. I think almond flour would be the closest match, but I have not tried it.

      Reply

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