These healthy peanut butter cups are simple to make with just four ingredients. Made without refined sugar, they’re a wholesome treat that’s sure to become a favorite.
For years Meghan and Tim attended an annual father-daughter camping trip. “Camping” is used loosely — they stayed in a cabin with heat, electricity, a bathroom, and even a TV. The trip was organized through the Y to help strengthen the bond between fathers and daughters. The first year they went, the mom who introduced the trip warned me it would be full of candy. The girls arrive with backpacks of snacks and sweets.
I cringed at the thought of Meghan bringing store-bought candy full of preservatives, high-fructose corn syrup, and unhealthy oils. So I made homemade treats to reduce the processed ingredients, even if only a little. As the oldest child, Meghan benefitted from my early optimism about limiting processed foods. It’s gotten harder over time, but I still try.
No harm in trying, right? These homemade peanut butter cups won’t look exactly like store-bought Reese’s, but they capture that winning chocolate-and-peanut-butter combo in a much healthier way. They contain far less added sugar and no additives. My kids don’t care about perfect presentation — they ask for them again and again. I should probably keep a stash in the freezer at all times.
I’d been experimenting with homemade peanut butter cups for years, often trying to recreate the texture of the filling in Reese’s. Eventually I discovered that plain peanut butter is delicious on its own — no powdered sugar needed. This version is simple, naturally sweetened, and satisfying.
If you care about how they look, freeze each layer before adding the next so the layers stay distinct. When I’m in a hurry I layer without freezing and the result is less tidy, but still tasty. I’ve made these in both mini and regular muffin tins; both sizes work well.
Recipe Ingredients–What You Need
This recipe uses a few pantry-friendly ingredients you likely already have.
- 1/3 cup unsweetened cocoa powder
- 1/3 cup coconut oil, melted
- 1/3 cup pure maple syrup
- natural peanut butter*
*I scoop straight from the jar—no measuring for peanut butter. For mini cups I use about 3/4 teaspoon peanut butter per cup; use more for regular-sized cups.
Ingredient Substitutions
- Swap peanut butter for almond, cashew, or sunflower seed butter for a nut-free option.
- Use honey instead of maple syrup if you don’t need these to be vegan.
- Choose dark cocoa powder if you prefer a darker chocolate flavor.
How to Make Healthy Peanut Butter Cups
- In a small blender, combine cocoa powder, melted coconut oil, and maple syrup until smooth and creamy. If you don’t have a blender, whisk vigorously in a deep bowl to avoid splattering.
- Place paper liners in a mini or regular muffin pan.
- Drop about 1 teaspoon of the chocolate mixture into each liner.
- Tap the pan gently on the counter to level the chocolate.
- Drop about 3/4 teaspoon peanut butter into each cup (adjust amount for regular-size cups). Top with another teaspoon of the chocolate mixture.
- Tap the pan again or smooth the tops with a fingertip to even the surface.
- Freeze for at least 20 minutes until firm.
- Store finished cups in the refrigerator or freezer to prevent melting.
If you use a full-sized muffin tin, each cup requires more chocolate mixture and peanut butter and yields about 4 cups. A mini-muffin tin yields about 9 mini cups.
I hope your family enjoys these healthier peanut butter cups — they’re always a hit here. They’re a simple way to offer a real-food version of a classic candy favorite.
Notes
*For mini cups, I use approximately 3/4 teaspoon peanut butter per cup. For regular muffin cups, use more peanut butter per cup.
**A standard muffin tin produces about 4 full-size cups; a mini-muffin tin makes about 9 mini cups.
Originally posted in 2014 and updated with new photos in 2016 and additional edits in 2022.