Homemade peanut butter cups made with simple, whole ingredients are the reason why I know that goodness still exists in the world. This recipe is perfection.
Can we all just agree that peanut butter and chocolate are the ultimate OTP? (That’s a bit of young-people slang for you. For the record, I’m 35 and am only 35% sure I used it correctly.)
Speaking of my very limited knowledge of pop culture – there are oh-so-many things I loved about the TV series “Parks & Rec”, not least of which was Donna and Tom’s annual Treat Yo’ Self day. They would spend an entire day devoted to indulging themselves with all sorts of lavish luxuries and treats.
The characters took it to a ridiculous (hilarious) level, and I’m not saying I want to emulate the fine details, but the over-arching message of indulgence is the same: if you practice moderation and restriction 99% of the time, it’s totally okay (heck, even encouraged!) to indulge once in a while.
Why? Because you’re awesome, and you deserve to treat yourself with the best and most natural ingredients that won’t wreck your healthy lifestyle, but are also indulgently delicious.
Now that we’ve established that… I’ll just add one teeny-tiny little detail. My definition of “treat” has shifted over the years. No longer do I eye a Reese’s peanut butter cup and salivate. (They taste chalky, weird, and artificial to me.)
Instead, I look at things like this homemade peanut butter cups recipe and mmmm, I can almost taste them. My mouth starts watering and I can practically taste the perfect honey and peanut buttery flavour mingled with the real dark chocolate melting in my mouth. *happy sigh*
Real ingredients I can pronounce (and find in my kitchen) combined into mouthwatering combos like this: now that’s the definition of treat yo’ self.
I don’t believe that being healthy should equal being miserable, and if it does for you, then my friend – you’re doing it wrong. (And you need to make these PB cups immediately – that’ll fix it.)
By the way – yes I did make some of these babies and then hide them in the freezer to eat after my kids are sleeping. I let them eat one each first because I’m gunning for mom-of-the-year. It’s looking dubious but hey, worth a shot eh? Homemade peanut butter cups are highly effective bribery. 😉
P.S. If you don’t like chocolate and peanut butter together, I’ll obviously question the life choices that led you to this point, however you might want to try my No-Bake Chocolate Coconut Macaroons stat so that you can treat yo’ self too.
A note for Paleo friends: there’s great debate in the Paleo world about whether or not peanuts are allowable on a Paleo diet, but this article from Mark Sisson dives deep into the facts and concludes that a moderate amount of peanuts is probably perfectly fine. Of course, you can always stick with all almond butter in the recipe if you prefer.
Homemade Chocolate Peanut Butter Cups (Paleo Option, Naturally-Sweetened)
for the chocolate part
- 1/2 cup coconut oil
- 1/2 cup cocoa
- 1/3 cup honey
- 1/2 cup almond butter
- 1 tablespoon butter*
- Melt and stir all chocolate ingredients together over low heat.
- In a separate pot, mix and stir all peanut butter filling ingredients together over low heat.
- Prepare a muffin tin with muffin papers. I used mini muffin papers. (It made just over a dozen).
- Pour some chocolate into each cup - less than half full.
- Freeze for 15 minutes.
- Spoon some peanut butter mixture on top of each frozen chocolate cup. Smooth it down to get into the cracks of the muffin paper so that it looks pretty. If you care about that sorta thing.
- Freeze for 15 minutes.
- Pour more chocolate on top of each cup to finish off.
- Freeze for 15 minutes.
- 10. Once they are nice and firm, go ahead and store them in a sealed container in the fridge or freezer. They'll stay fresh longer than it'll take you to eat them! Enjoy!
These are delicious, the perfect treat when that sweet and salty craving hits!
Hi, I made these this weekend and they turned out fine, but i was wondering if you would be able to recommend some other oil, other than coconut , for the chocolate? I found the coconut a bit off-putting with the chocolate. thanks.
You could try using all butter… or you could also just use refined coconut oil, which has no coconut flavor. Hope that helps!
I veganized these by using agave nectar in place of the honey and they were delicious! I planned to make them for my co-workers from Christmas gifts but quickly realized that the coconut oil makes them melt rapidly….do you think using a non-dairy butter (i.e. Earth Balance) would be an okay substitute for the coconut oil?
Hi Holly, sorry I didn’t respond sooner! Did you end up trying these again with a non-dairy butter? I don’t love the ingredients on those types of products, so I haven’t tried that, but it might work. You could try using all butter instead if you’d like. Realistically, I think just a note that they’re best kept refrigerated would work fine on a gift. 🙂 If eating at home, just keep in the fridge or freezer.
These taste absolutely amazing!!! They are soooo addictive. I used crunchy peanut butter and liked the added texture. I’m going to try adding Rice Crispies to the middle layer next time for some extra crunch.
Crunchy PB sounds amazing! Great idea!
Hi! These look amazing and I am trying them on pay day….can you tell me what kind of cocoa you used? Chips? Powdered? Baking chocolate? Thanks! And thanks for posting it!
Hi Erin! Sorry for the late reply! It’s cocoa powder, unsweetened. Hope that helps!
This recipe looks amazing! I included it in a round up of 25 gluten free desserts. Thanks for sharing. 🙂 http://www.creativegreenliving.com/2013/03/25-delicious-gluten-free-desserts-that.html
Hey Beth! The site looks great! My grandma wants to make these but we all have an almond allergy- what can we use instead of the almond butter? Thanks!
Hey kmarie 🙂 I would try maybe sunflower seed butter if I were you… but I haven’t done it myself so I can’t guarantee. Cashew butter would probably also be divine.
I can’t wait to try these!! Just a few weeks more… these will be my treat when I finish Lent. Thanks for sharing! 🙂
Hope you enjoy them when you make them soon 🙂
I am so excited to try these! If it doesn’t happen in time for Easter, maybe I will use these to resist the post-Easter sale-induced candy binge 🙂
They are better than store-bought candy, in my opinion. And I do have a sweet tooth! 🙂
These sound amazing! And I agree, Easter has been set as an April holiday in my brain too! 🙂
Hope you like them! 🙂
Brilliant! I make that same recipe often and it is always enjoyed! I had thought about doing a layer of peanut butter too and now I’m so glad to have your recipe! Maybe I could even make some little eggs for Easter:).
Ooh, let me know how the eggs turn out if you do them! I could share a photo on the R&H FB page if you take one 🙂