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.
Healthy Peanut Butter Cups
Ingredients
- 1 cup sprouted rolled oats ( I use One Degree)
- 1/4 cup fine ground almond flour
- 1 cup organic crunchy peanut butter
- 1/2 cup pure maple syrup
- 2 T melted coconut oil divided ( 1 T for the base and 1 T for the top)
- 1 tsp. pure vanilla extract
- 1/2 tsp sea salt
- 2/3 cup chocolate chips (Guittard Dark Chocolate Baking Chips)
- Maldon Salt Flakes for sprinkling on the top
Instructions
- Mix oats, almond flour, peanut butter, maple syrup, melted coconut oil, vanilla, and salt and spoon into mini muffin trays lined with mini muffin liners.
- Freeze for 1 hour.
- In a small pot, melt the chocolate chips with the remaining 1 T coconut oil on medium-low heat, stirring constantly to prevent burning.
- When melted, spoon evenly over each frozen peanut butter cup and then sprinkle with Maldon salt flakes while chocolate is still warm.
- Freeze another hour.
- Remove from the muffin pan and place in a freezer-safe container. Keep frozen.
- 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. 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, peanut butter, maple syrup, 1 T melted coconut oil, vanilla, and salt, and spoon into Mini-muffin trays lined with Mini-muffin liners. Place them in the freezer for an hour. Next, melt the chocolate chips with the remaining 1 T coconut oil and spoon over the frozen base. Sprinkle with Malden Salt flakes and freeze for an additional hour. Store in an air-tight container in the freezer, and pop one out whenever you need a pat on the back or to sneak a non-guilty pleasure.
Other Healthy Treats
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Melting pot for melting coconut oil and chocolate
Guittard Dark Chocolate Baking Chips
In everything you do -eat, play, and, love- may it always be Seasoned with Joy!
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