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Crunchy No Bake Peanut Butter Chocolate Cups

If you like Reese’s Peanut Butter Cups, you will love my Crunchy No Bake Peanut Butter Chocolate Cups! These sweet treats will come together with just a few everyday ingredients. I’ve loaded these peanut butter cups with protein, fiber and healthy fats so they are blood sugar friendly.

These peanut butter cups are perfect for any occasion or when you just need something to satisfy your sweet tooth. Keep a stash in the freezer so you have them on hand whenever the mood hits.

If you love dessert as much as I do, I am sure you will enjoy these sweet treats too: Flourless Triple Chocolate Banana Bread, Salted Pistachio Chocolate Torte, or this Low Sugar Apple Crumble.

Why You’ll Love These No Bake Peanut Butter Chocolate Cups

These peanut butter cups are ideal for any kind of diet as they are vegan, refined sugar free, gluten free and blood sugar friendly. Best of all they use everyday ingredients and come together fairly easily.

Ingredients To Make Peanut Butter Cups

Peanut Butter Filling

  • Peanut butter – Peanut or any other nut butter -look for one with no added sugar or oils.
  • Mixed nuts – I used 1/2 cup walnuts and 1/2 cup cashews, chopped.
  • Almond flour – You can use almond flour or protein powder.
  • Maple syrup – Use real maple syrup and not table syrup or you can use keto syrup.
  • Vanilla – I prefer to use real vanilla extract.

Dark Chocolate Topping

Equipment

How To Make Peanut Butter Cups

Peanut Butter Filling

  • In a small bowl, add nut butter, chopped nuts, almond flour, maple syrup and vanilla. Mix well.
  • Using a cookie scoop or a tablespoon, divide the peanut butter filling evenly between 10 muffin molds.
  • Put the muffin pan in the freezer to harden the peanut filling (30-60 minutes) while you make the melted chocolate topping.

Dark Chocolate Topping

  • In the top of a double boiler, add chocolate chips and coconut oil.
  • Stir until melted and well combined.

Assemble your Peanut Butter Cups

  • Pour a tablespoon of melted chocolate on the top of each frozen peanut butter cup.
  • Sprinkle with coarse salt (optional).
  • Put the muffin pan back into the freezer until the chocolate is set.
  • Pop the peanut butter cups out of their molds and enjoy!

Storage

Store any uneaten peanut butter cups in a covered airtight container in the fridge or freezer. These peanut butter cups will keep for up to one week in the fridge or 3 months in the freezer.

Pro Tips

  • If you don’t have a silicon muffin tray you can use a regular muffin tray and line with muffin liners or grease them well with butter or olive oil spray.
  • Take the nut butter out of the fridge before you begin to prepare the peanut butter cups so it softens slightly which will make it easier to blend with the other ingredients.

FAQs

Can I use a crunchy peanut butter to make these peanut butter cups?

Yes, you can use crunchy peanut butter if you’d like. If you do use a crunchy peanut butter you can reduce the amount of mixed nuts.

How do you thicken peanut butter to make peanut butter cups?

In this recipe I have used a combination of mixed nuts and almond flour to thicken up the peanut butter.

Did you make this recipe? If you did, please tag me and share on Instagram!

2 stacks of peanut butter cups

Crunchy No Bake Peanut Butter Chocolate Cups

Beth Bollinger of Nest Wellness
If you like Reese's Peanut Butter Cups, you will love my Crunchy No Bake Peanut Butter Chocolate Cups! These sweet treats will come together with just a few ingredients and are blood sugar friendly, vegan and refined sugar free.
4.77 from 13 votes
Course Sweet Treats
Servings 12
Calories 276 kcal

Ingredients
 

Peanut Butter Filling

  • 1 cup peanut butter or other nut butter -look for one with no added sugar or oils
  • 1 cup mixed nuts, chopped I use 1/2 c walnuts and 1/2 c cashews
  • 1/2 cup almond flour or protein powder
  • 2 tbsp maple syrup or keto syrup
  • 1 tsp vanilla

Dark Chocolate Topping

Instructions
 

Peanut Butter Filling

  • In a small bowl, add nut butter, chopped nuts, almond flour, maple syrup and vanilla. Mix well.
  • Using a cookie scoop or a tablespoon, divide the peanut butter filling evenly between muffin molds
  • Put the muffin pan in the freezer to harden the peanut filling (30-60 minutes) while you make the melted chocolate topping

Dark Chocolate Topping

  • In the top of a double boiler, add chocolate chips and coconut oil
  • Stir until melted and well combined

Assemble your Peanut Butter Cups

  • Pour a tablespoon of melted chocolate on the top of each frozen peanut butter cup
  • Sprinkle with coarse salt (optional)
  • Put the muffin pan back into the freezer until the chocolate is set
  • Pop the peanut butter cups out of their molds and enjoy!
  • Store any uneaten peanut butter cups in a covered airtight container in the fridge or freezer

Notes

blood sugar response to crunchy peanut butter chocolate cups
My blood sugar response to these yummy crunchy no bake peanut butter chocolate cups!

Nutrition

Calories: 276kcalCarbohydrates: 14gProtein: 7gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gSodium: 100mgPotassium: 165mgFiber: 3gSugar: 3gVitamin A: 2IUVitamin C: 0.1mgCalcium: 30mgIron: 1mg
Keyword low carb, no bake, paleo, peanut butter and chocolate, peanut butter cups, VEGAN
Tried this recipe?Let us know how it was!
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