Healthy Copycat Mini Peanut Butter Cups
No treat swap needed for these gluten-free, dairy-free, and delicious copycat Reese's mini peanut butter cups!
Servings: 12 mini cups
Calories: 81kcal
Ingredients
For the chocolate
- 1/4 cup coconut oil use refined if you don't want coconut flavor
- 1/4 cup maple syrup or sub honey
- 1/2 teaspoon vanilla extract
- Sprinkle sea salt
- 2 tablespoons cocoa powder
For the peanut butter layer
- 2 tablespoons peanut butter
- 1/2 -1 tablespoons coconut flour or peanut butter powder
- 1 tablespoon maple syrup or sub honey
Instructions
- Mix the ingredients for the peanut butter layer together and set aside.
- Line a baking sheet or mini cupcake pan with mini cupcake liners.
- Melt coconut oil and mix with maple syrup, cocoa powder, and vanilla extract until smooth.
- Pour 1/2 tsp of the chocolate mixture into each cupcake liner and place it in the freezer for about 5 minutes or until hard.
- Add 1/2 tsp of the peanut butter filling to each cup and sort of flatten it down with your measuring spoon.
- Top the peanut butter layer with another 1/2 tsp of chocolate.
- Sprinkle with sea salt if desired, then place tray back in the freezer until set. Store in the freezer or fridge!
Notes
21 Day Fix: 1 1/2 TSP, 1 sweetener tsp (per cup)
WW link for personal points: Mini Peanut Butter Cups
Nutrition
Serving: 1mini cup | Calories: 81kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Calcium: 12mg | Iron: 0.2mg