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Upgraded Peanut Butter Cups

Scrumptious homemade peanut butter cups that are free of refined sugar, gluten, and dairy - but still amazingly delicious. 

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 large cups

Ingredients

For the crust

  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 6 medjool dates
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon

For the chocolate

  • 1/4 cup melted coconut oil
  • 1/4 tsp vanilla powder
  • 2 tbsp maple syrup
  • 1/4 cup raw cacao powder

For the peanut butter filling

  • 1/2 cup natural, no-sugar added peanut butter (or almond butter, cashew butter, etc.)
  • 2 tbsp melted coconut oil
  • 1 tbsp maple syrup (or local honey)
  • 1/4 tsp vanilla powder
  • 1/4 tsp sea salt

Instructions

For the crust

  1. Pulse everything together in a food processor until it resembles breadcrumbs. The 'dough' should stick together when you pinch it.

  2. Spoon 2 TBSP into a muffin tin, lined with silicone baking cups. Use your fingers (or the tamper from your blender) to evenly distribute the crust in the cup. 

  3. Pop it into the freezer.

For the chocolate

  1. Mix the wet ingredients together with a small whisk or fork. Add the dry ingredients and stir until combined. The chocolate will be quite runny.

  2. Pull the crust from the freezer and pour about 1 tsp of chocolate into each crust. Use only half of the chocolate mix! Save the rest of the top. Pop back in the freezer.

For the peanut butter filling

  1. Combine all ingredients in a small mixing bowl. Mix well. 

  2. Pull the crusts from the freezer. Use two soup spoons to evenly distribute the peanut butter mixture amongst the cups. 

  3. Top with the remaining chocolate. If your chocolate firmed up too much, just re-melt it again on the stove or in the microwave.

  4. Pop the tray back in the freezer for about 30 mins.

  5. Devour :)

  6. If for some reason you don't eat these all in one sitting, just pop the cups out of their liners and store them in a large mason jar in the freezer. Like them a little softer? Store them in the coldest part of your fridge. You'll definitely eat them before they go bad.