Healthy Peanut Butter Cups

Healthy. Chocolate. Peanut butter. Sold. Need I say more? What is not to love about having a stash of these Healthy Peanut Butter Cups in the freezer for whenever the craving hits?

Sweets Can Be Healthy

Ultimately, I love the challenge of creating desserts that not only promote health but are genuinely yummy, too. Additionally, I love the sound of my husband rummaging around in the freezer around 4 p.m. in search of one of these babies. Fortunately, he doesn’t have to sneak, and I don’t have to cringe that he is eating something that is not good for him…especially right before dinner.

Healthy Peanut Butter Cups are made with sprouted oats, almond flour, crunchy peanut butter, maple syrup, vanilla, sea salt, and Guittard Dark Chocolate Baking Chips. I know my family is getting the good stuff without feeling they are missing out on a treat.

Yield: 24 mini cups

Healthy Peanut Butter Cups

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Additional Time 2 hours

Total Time 2 hours

Ingredients

• 1 cup sprouted rolled oats ( I use One Degree)
• 1/4 cup fine ground almond flour
• 1 T chia seeds or basil seeds (Zen Basil)
• 1 cup organic crunchy peanut butter (I prefer Santa Cruz Dark Roasted Crunchy)
• 1/3 cup pure maple syrup (Mansfield Maple Grade A Dark Robust)
• 2 T melted coconut oil or MCT oil divided ( 1 T for the base and 1 T for the top)
• 1 tsp. pure vanilla extract
• 1/2 tsp sea salt (Real Salt)
• 2/3 cup chocolate chips (Guittard Dark Chocolate Baking Chips)
• Maldon Salt Flakes for sprinkling on the top

Instructions

1. Mix oats, almond flour, chia seeds, peanut butter, maple syrup, melted coconut oil or MCT oil, vanilla, and salt, and spoon into mini muffin trays lined with mini muffin liners.
2. In a small pot, melt the chocolate chips with the remaining 1 T coconut oil or MCT oil on medium-low heat, stirring constantly to prevent burning.
3. When melted, spoon evenly over each peanut butter cup and then sprinkle with Maldon salt flakes while the chocolate is still warm.
4. Freeze for at least an hour.
5. Remove from the muffin pan and place in a freezer-safe container. Keep frozen.
6. Sneak one now and then whenever you need a pat on the back. 🙂

The Process

These yummy, healthy peanut butter cups come together in two parts. First, prepare two Mini-muffin trays with Mini-muffin liners. Feel free to omit the liners if you prefer, but make sure you grease your pans. I use two trays of twelve so that they can easily fit into my freezer, but you can use a tray with twenty-four.

Mix oats, almond flour, chia seeds, peanut butter, maple syrup, 1 T melted coconut oil or MCT oil, vanilla, and salt, and spoon into Mini-muffin trays lined with Mini-muffin liners. Next, melt the chocolate chips with the remaining 1 T coconut oil or MCT oil, and spoon over the base. Sprinkle with Malden Salt flakes and freeze for at least an hour. Store in an airtight container in the freezer, and pop one out whenever you need a pat on the back or a non-guilty pleasure. These are great frozen alongside a cozy cup of coffee.

Other Healthy Treats

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Mini-muffin trays

Mini-muffin liners I have actually started eliminating the liners because I eat these peanut butter cups frozen, and the liners can stick. Some people prefer liners, so these are the ones I use.

Melting pot for melting coconut oil and chocolate

Malden Salt Flakes

Chia seeds or Basil Seeds (very similar to chia and loaded with amazing)

Mansfield Maple Syrup Grade A Dark Robust (I buy this in bulk directly from the site and use it as my preferred sweetener)

Santa Cruz Dark Roasted Crunchy Peanut Butter

Guittard Dark Chocolate Baking Chips

MCT Oil

In everything you do -eat, play, and, love- may it always be Seasoned with Joy!