Healthy Copycat Mini Peanut Butter Cups Recipes
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!
Provided by Nancylynn
Categories Dessert
Time 10m
Number Of Ingredients 8
Steps:
- 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!
Nutrition Facts : ServingSize 1 mini cup, Calories 82 calories, Sugar 5.4 g, Sodium 25.7 mg, Fat 6 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 6.8 g, Fiber 0.5 g, Protein 0.8 g, Cholesterol 0 mg
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- Line a mini muffin pan with 9 mini liners. We’re only making half, but if you want you can double the recipe to make 18 mini cups.
- Now it’s time to melt the chocolate: Place 1.75 ounces of dark chocolate into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.
- Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted.
- Once you’ve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.
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