Peanut butter cups are one of those timeless treats that almost everyone loves—but store-bought versions can come with a long list of unnecessary ingredients, preservatives, and added sugars. This easy, wholesome version is made with just a few real-food ingredients you probably already have on hand. They’re sweet, salty, satisfyingly creamy, and best of all—completely free of refined sugar and mystery oils.
I used Hu Kitchen chocolate bars (my go-to for clean, dairy-free chocolate made with organic cacao) and creamy organic peanut butter to give this recipe a nourishing spin. These are perfect for storing in the freezer and grabbing whenever you need a little treat that actually loves you back.
Peanut Butter Cups
Ingredients
- 8 Hu Milk Chocolate Bars
- 1/4 cup Organic Peanut Butter
- 1 tbsp Coconut Oil
Instructions
- Line a mini muffin tin with paper liners. This will make 24 cups. Break up the Hu chocolate bars and add them to a heat-safe bowl with the coconut oil. Place the bowl over (not in) a small pot of simmering water. Stir until smooth and melted, then remove from heat.
- Spoon about 1 tablespoon of the melted chocolate mixture into the bottom of each muffin liner. Tap the muffin tin gently on the counter to smooth out the chocolate. Place in the fridge for 10–15 minutes until just set.
- In a small bowl, stir together the peanut butter, coconut oil, and a pinch of sea salt until creamy and smooth. Once the bottom chocolate layer is set, add about 1 teaspoon of the peanut butter mixture on top.
- Place the tray in the freezer for 5–10 minutes until the peanut butter is firm.
- Spoon the remaining melted chocolate over each cup to cover the filling completely. Tap the tray again to level the tops.
- Refrigerate the finished peanut butter cups for about 30 minutes or until fully set.