I go through phases when it comes to my dessert preferences, but the one thing that I almost always fall back on is peanut-butter cups.
They’re just so good!
So I went on a mission to create a healthy peanut-butter cup recipe.
After all, most of the peanut-butter cups you find on the grocery shelf are packed with sugar, preservatives, and other weird things you can’t even pronounce.
I loved developing this recipe, because the trials were all so delicious.
And the final result is super simple and easy to make.
Here’s how you make healthy peanut-butter cups.
Line a cupcake pan with cupcake papers.
In a double boiler, melt 8 oz pure cocoa and combine with 8 tbsp coconut sugar.
(Coconut sugar is less refined and falls lower on the glycemic index than cane sugar, so it’s a great alternative in recipes! And pure cocoa is a wonderful antioxidant, so you don’t have to feel guilty if you have a little every day.)
Spoon the chocolate into cupcake papers, 1 tbsp at a time. Set remaining chocolate aside.
Then heat up 5 tbsp honey over medium-low heat until it starts to bubble. Turn heat off and add in 3/4 cup peanut butter (or any other nut or seed butter), 1/2 tsp vanilla, 1/2 tsp salt, 1/2 cup coconut flour, and 1 tbsp melted coconut oil.
You can also add in things like flax-meal or hemp seeds for an added nutrient boost.
Let the peanut butter mixture cool for a couple minutes, then form it into balls and smush it into flat discs, about the same diameter as the cupcakes.
(This image shows discs that aren’t quite wide enough, so the bites ended up very chocolaty. If you like a rich peanut butter cup, this is the way to go! But if you want a more peanut-buttery experience then you’re going to want to make the discs wide enough to fill the whole space with just a little chocolate coming up the sides when you press them in.)
Place the peanut butter discs onto the chocolate in the cupcake papers, then spoon the remaining chocolate evenly over each cup.
Refrigerate for at least an hour and enjoy your healthy peanut-butter cups!