If you’re here for the Mini Chocolate Peanut Butter Cups, read on!
No matter what new treats we’re trying, these MINI CHOCOLATE PEANUT BUTTER CUPS remain a fan favorite. There is always a stash in our fridge or freezer.
Just 6 ingredients, Gluten-free, Vegan and no bake, they are a healthier version of the classic and SO YUMMY!
Here’s what you need:
natural peanut butter (if allergic, substitute your favorite nut or seed butter)
graham cracker crumbs
mini dairy free chocolate chips
dairy free milk of choice (I like to use almond milk or soy milk with these)
Free-from Friends: Have a peanut allergy? While I have not made these with anything other than peanut butter, they should work equally well and taste super yummy with other nut butters or sunflower seed butter.
And they are so tasty!
The graham cracker crumbs are mixed in with the peanut butter for a little crunch and they are topped with kosher salt/ coarse sea salt or chopped walnuts for some extra yumm!
And did I mention they are SUPER easy to make?
Perfect to meal prep a batch and keep in the fridge or freezer for when you want something sweet.
All you do is, heat the peanut butter and coconut oil until melted, then stir in the maple syrup and crushed graham crackers.
Then scoop the mix into the mini muffin tins.
One of my kids likes the just like this— without the chocolate!
I however, love the chocolate on top!
So next you melt the chocolate chips and almond milk and pour over the peanut butter mixture.
Let set in the refrigerator for a few hours.
If you’re topping with kosher salt or walnuts, add after about 1 hour in the refrigerator.
They hold their form well and can be stored in the refrigerator or freezer, but we like to store them in the freezer (and usually eat them straight out of the freezer!) since they last longer.
Just 6 ingredients, gluten-free, vegan and no bake, these chocolate peanut butter cups are super easy to make and SO YUMMY! Store well in the refrigerator for several weeks or the freezer for several months.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, No Bake, Healthy Treat
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 24 mini cups
Peanut Butter Base
1 cup Natural Peanut Butter
½ cup gluten-free graham cracker crumbs (we chopped gluten-free graham crackers with our hands or in a food processor)
¼ cup pure maple syrup
2 tablespoon coconut oil, melted
1 cup semi-sweet chips (I used Enjoy Life Foods )
¼ cup almond milk or milk of choice
Sea Salt or chopped walnuts for sprinkling, optional but recommended
Place parchment baking cups in 24 mini muffin tins and set aside.
Peanut Butter Base
In a sauce pan over low heat, mix peanut butter and coconut oil until well combined/ peanut butter softens. Add graham cracker crumbs and maple syrup. Stir until well combined.
Remove mixture from heat and divide evenly among muffin cups.
In a small saucepan, over low heat, add chocolate chips and almond milk. Stir until the chocolate has melted and mixture well combined.
Spoon melted chocolate mixture evenly over the peanut butter mixture.
Place in refrigerator to set for at least 2 hours before serving. If topping with chopped walnuts or sea salt, add them at about an hour into chilling.
Store in refrigerator or freezer. In the freezer, they will stay fresher longer.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...