Healthy Strawberry Peanut Butter Cups
Healthy Strawberry Peanut Butter Cups
Ingredients
For the Chocolate Shell
- 1 1/2 cups dairy-free chocolate chips
- 2 tablespoons coconut oil, melted
For the Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1/4 cup almond flour
- 1 tablespoon maple syrup
For Topping
- 4 strawberries, sliced
Instructions
- 1
Line a 12-cup muffin tin with paper cupcake liners. Set aside.
⏱️ 2 min
- 2
In a microwave-safe bowl, combine the dairy-free chocolate chips and melted coconut oil. Microwave in 30-second intervals, stirring well after each, until completely melted and smooth. This should take about 1 to 2 minutes.
⏱️ 3 min
- 3
Pour a small amount of the melted chocolate mixture into the bottom of each paper liner, just enough to cover the base. You should use about 1 tablespoon per cup. Place the muffin tin in the refrigerator for 5 minutes to allow the chocolate to set slightly.
⏱️ 5 min
- 4
While the chocolate is setting, prepare the peanut butter filling. In a separate medium bowl, combine the creamy peanut butter, almond flour, and maple syrup.
⏱️ 2 min
- 5
Mix the peanut butter, almond flour, and maple syrup together with a spatula until a thick, cohesive mixture is formed. It should be firm enough to roll into balls.
⏱️ 3 min
- 6
Using a small scoop (about 1 tablespoon in size) or your hands, portion out the peanut butter mixture. Roll each portion into a small ball. You should get about 12 balls.
⏱️ 5 min
- 7
Remove the muffin tin from the refrigerator. Place one peanut butter ball into the center of each chocolate-lined cup.
⏱️ 2 min
- 8
Pour the remaining melted chocolate mixture over each peanut butter ball, ensuring it is fully covered. Gently tap the muffin tin on the counter a few times to release any air bubbles and create a smooth top.
⏱️ 3 min
- 9
Immediately place a sliced strawberry on top of the melted chocolate in each cup.
⏱️ 1 min
- 10
Place the muffin tin into the refrigerator or freezer to allow the cups to set completely. This will take at least 1 hour in the refrigerator or 30 minutes in the freezer.
⏱️ 60 min
- 11
Once set, remove the strawberry peanut butter cups from the paper liners and serve. Store any leftover cups in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Strawberry Peanut Butter Cups
For the Chocolate Shell
- 1 1/2 cups dairy-free chocolate chips
- 2 tablespoons coconut oil, melted
For the Peanut Butter Filling
- 1/2 cup creamy peanut butter
- 1/4 cup almond flour
- 1 tablespoon maple syrup
For Topping
- 4 strawberries, sliced
Instructions
- 1
Line a 12-cup muffin tin with paper cupcake liners. Set aside.
⏱️ 2 min - 2
In a microwave-safe bowl, combine the dairy-free chocolate chips and melted coconut oil. Microwave in 30-second intervals, stirring well after each, until completely melted and smooth. This should take about 1 to 2 minutes.
⏱️ 3 min - 3
Pour a small amount of the melted chocolate mixture into the bottom of each paper liner, just enough to cover the base. You should use about 1 tablespoon per cup. Place the muffin tin in the refrigerator for 5 minutes to allow the chocolate to set slightly.
⏱️ 5 min - 4
While the chocolate is setting, prepare the peanut butter filling. In a separate medium bowl, combine the creamy peanut butter, almond flour, and maple syrup.
⏱️ 2 min - 5
Mix the peanut butter, almond flour, and maple syrup together with a spatula until a thick, cohesive mixture is formed. It should be firm enough to roll into balls.
⏱️ 3 min - 6
Using a small scoop (about 1 tablespoon in size) or your hands, portion out the peanut butter mixture. Roll each portion into a small ball. You should get about 12 balls.
⏱️ 5 min - 7
Remove the muffin tin from the refrigerator. Place one peanut butter ball into the center of each chocolate-lined cup.
⏱️ 2 min - 8
Pour the remaining melted chocolate mixture over each peanut butter ball, ensuring it is fully covered. Gently tap the muffin tin on the counter a few times to release any air bubbles and create a smooth top.
⏱️ 3 min - 9
Immediately place a sliced strawberry on top of the melted chocolate in each cup.
⏱️ 1 min - 10
Place the muffin tin into the refrigerator or freezer to allow the cups to set completely. This will take at least 1 hour in the refrigerator or 30 minutes in the freezer.
⏱️ 60 min - 11
Once set, remove the strawberry peanut butter cups from the paper liners and serve. Store any leftover cups in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
⏱️ 1 min