I think we all remember the amazing flavor of Reese's Peanut Butter cups from our childhood. I mean, there really isn't a better combination – in my mind – than a nut butter (peanut, almond, cashew) + chocolate. Unfortunately, with the laundry list of unnatural ingredients in the grocery store peanut butter cups, they now get left on the shelf.
Well, move over Reese's, I have recreated the peanut butter cup recipe using only 4 real food ingredients. Yes, you read that right… 4 *real food* ingredients! And, I might dare to say, my recipe tastes better than classic peanut butter cups. They are super easy to make as well – would be a kid friendly activity to do this summer after a day at the pool.
Prep Dish Tip: Feel free to sub the peanut butter with your nut butter of choice (almond, cashew, walnut) or sunflower seed butter. All are equally delicious! Make sure to store your peanut butter cups in the freezer in an airtight container so the coconut oil doesn't liquefy.
Peanut Butter Cups
- 12 muffin liners
- 1 c coconut oil
- 1 c cacao/cocoa powder
- 1/4 c honey
- pinch salt
- 4 T peanut butter (OR sub almond butter or sunbutter)
- Place 12 muffin liners in a muffin pan.
- In a saucepan over low heat whisk together, cocoa powder, honey, and salt until coconut oil is melted and ingredients are well combined. Remove from heat.
- Place 1T of cocoa mixture into bottom of each liner & freeze ~10 minutes Once cocoa mixture hardens, place 1tsp peanut butter in the center of each cup and “flatten” slightly.
- Top with additional 1-1.5T cocoa mixture (enough to cover completely). Place in freezer for 10 minutes or until hardened.
- Store PB cups in freezer.