Delightfully sweet, yet not overly so, these homemade peanut butter cups are an indulgence you can feel good about every now and again.
I like to have these on hand during the holidays when I’d otherwise be tempted to indulge in many refined sweets. These are so good it helps me keep to my “whole food” ideals.
If you’re currently eating completely sugar-free (I do many times for hormone balance) use stevia or a stevia blend instead of honey. I do love the extra chewiness that honey provides however, it makes it seem quite fudgy.
Homemade Peanut Butter Cups
- 1 cup cocoa
- 1 cup coconut oil melted
- 2/3 cup honey plus 1 Tbsp
- 1/2 cup peanut butter softened
- Add 1/2 cup each of the cocoa, coconut oil, and 1/3 cup of the honey to a medium-sized bowl and mix together until smooth. Pour into a greased pan (or press waxed paper into the pan so you can just pull it out when slicing) and freeze until firm, about one hour.
- Mix the peanut butter with a Tbsp of honey, just enough so it's slightly sweet. Spread over the frozen chocolate layer.
- Mix together the rest of the cocoa, oil, and honey as you did for the first layer and spread over peanut butter.
- Freeze until firm, about 1 more hour.
- Hide from your family. Or give it away to keep from eating all of it! Simply keep them in the fridge or freezer to keep them from melting or getting too soft to handle.
- keep these cold as they will start to melt a bit over 75 degrees because of the coconut oil
- you can also use butter in place of the oil for different flavor and to keep them from melting at room temp
- make them in cupcake liners (mini or regular) for true “PB cup” form!