fbpx

Smart Sweet: Mini Peanut Butter Cups

What does healthy really mean? It can mean a lot of things to different people, but for me it’s sipping on my green juice every morning for breakfast, sitting down to a large kale salad almost everyday for lunch, moderately exercising at least 4 days a week, and most importantly eating dark chocolate (and any healthy sweet for that matter). I refuse to give up eating delicious desserts in the name of “health” because they make me happy, and in my eyes, happiness and health go hand-in-hand.  I just make sure to find or make the healthier alternatives so I avoid the desserts that have a laundry list of ingredients that I can’t even pronounce.

So yes, I love chocolate, but I really love anything that combines chocolate with peanut butter (or almond butter or cashew butter).  I first shared my love of chocolate and nut butter with my Almond Butter Kiss Cookies I created around the holidays and after I devoured those, my next mission was to create a perfect and healthy “Reese’s Peanut Butter Cup”. And guess what? I found a way to make a little bite of heaven in these raw Mini Peanut Butter Cups (and the only ingredient that you may have trouble pronouncing is cacao).

Ingredients

  • 1/2 cup (45 g) cacao powder
  • 1/4 cup (4 oz/125 ml) coconut oil
  • 1/4 cup (4 oz/ 125 ml) pure maple syrup
  • 1/4 cup (4 oz/ 125 ml)  all natural, organic peanut butter* (or almond butter or cashew butter)
  • 12 mini cupcake wrappers

Note: I like to use the peanut butter you can press fresh from a container so it’s in its most natural state. If you can’t find that, then look for an organic, all-natural brand. Certain brands you find on the shelf have added toxins and chemicals that are not good for our bodies.

Directions

  1. Mix cacao powder, coconut oil, and maple syrup in a small bowl until a smooth consistency is formed.
  2. Place a small spoonful of the chocolate into the bottom of the cupcake wrappers.
  3. Add a small scoop of peanut butter to the chocolate and spread evenly.
  4.  Top the peanut butter with a small scoop of the chocolate and spread evenly to coat the surface.
  5. Place the mini Peanut Butter Cups in the freezer.
  6. Serve once they are hardened and chilled (about 1 hour).
  7. If you are storing them to eat later, store in the freezer.

Here they are in the cupcake wrappers:

Prep Time: 15 minutes
Total Time: 1 hour, 15 minutes

Servings: 12

Calories: 130

Fat: 9g

Trans Fat: 5g

Cholesterol: 0mg

Sodium: 40mg

Carbohydrates: 11g

Fiber: 3g

Sugars: 5g

Protein: 4g