Happy Valentine’s Day weekend!
I’m super into all things cute and romantic (and chocolate + peanut butter), so I decided to make these healthy version peanut butter cups for valentine’s day.
I also just had to have these cute heart shaped silicon molds to make them extra festive, feel free to use regular cupcake cups 🙂
These peanut butter cups are so easy and versatile you can use whatever you have on hand. If you have a peanut allergy (or are strict paleo), you can sub almond butter or other nut/seed butter. We’re chocolate + PB lovers here, so I went with peanut butter for these! I used butter in this recipe which can easily be subbed with coconut oil for a vegan version, as well as the maple syrup/honey swaps depending on your tastes.
- 1.5 cups organic dairy free dark chocolate chips
- 1/2 cup organic peanut butter (can sub other nut/seed butter)
- 2 tablespoons coconut oil or grass-fed organic butter (can use more to thin out chocolate)
- 1/4 cup organic maple syrup or raw honey
- pinch of sea salt
You can make these cups as thick or thin as you’d like, and if you’re like me, they’ll all be different sizes anyway 😛 recipe makes 10-12 peanut butter cups
- melt chocolate chips in medium sized bowl, I thinned out my chocolate by adding a tablespoon of coconut oil so it spread out in the molds a little easier
- place cupcake molds on baking tray, scoop heaping teaspoon of melted chocolate into each mold to cover base of mold (using approx. half of melted chocolate)
- place molds in fridge for 15 minutes to harden
- in another bowl, mix together peanut butter, maple syrup or honey, coconut oil or butter, and sea salt
- once chocolate has set, add layer of peanut butter mixture to molds and spread evenly
- place back in fridge for 15 minutes for peanut butter layer to set
- once set, add the remainder of the melted chocolate to each mold
- allow to set for 20+ minutes in the fridge
Share with your valentines! (You may have to double the recipe 😉 )