If you're like me or my family and L.O.V.E. peanut butter cups, but don't love the refined sugars and nasty ingredients, then you are going to want to try this homemade version. I make them every year for an Easter treat (and any time the urging strikes!), and they are so unbelievably good.
The chocolate portion of the recipe is just sort of a combination of various homemade chocolate recipes out there that are similar. I really can't take any credit for coming up with it, but I'm also not certain who to give the credit to! And, the peanut butter filling is pretty straightforward.
Homemade Chocolate Peanut Butter Cups
For the chocolate layers
- 2/3 cup coconut oil
- 2/3 cup raw cacao powder
- 2/3 cup almond butter
- 1/2 cup raw honey
- 2 tablespoon butter
For the peanut butter layer
- Melt together coconut oil, cacao, and almond butter and butter over low heat until combined
- Add the raw honey to the mixture and combine. (I like to add the honey when the mixture is just warm enough for the honey to mix nicely, but I like to make sure it's not hot because I want to keep my honey raw.)
- Prepare a mini muffin tin with liners. This recipe makes around 24 peanut butter cups.
- Spoon some of the chocolate into the bottom of each muffin liner, less than halfway full.
- Freeze for 10-15 minutes. Meanwhile, prepare the peanut butter layer by gently melting together the peanut butter, raw honey, and salt. (Again, I like to keep my honey raw, so only warm slightly.)
- Remove chocolate cups from freezer and spoon peanut butter mixture onto each cup.
- Return to freezer for another 10-15 minutes.
- Pour remaining chocolate mixture on top of each peanut butter cup.
- Freeze for an additional 10-15 minutes.
- At this time, you can remove them from the muffin pan and store in sealed container back in the freezer.
*Note: I like to keep these in the freezer and serve them straight out of the freezer. They melt easily. Makes approximately 24 chocolate peanut butter cups.