No-Bake Peanut Butter Cups
Ingredients:
- For the peanut butter filling:
- 258 g (1 cup) natural peanut butter
- 45 ml (3 tbsp) maple syrup or melted coconut oil
- 25 g (1/4 cup) graham cracker crumbs or oat flour
- 1.5 g (1/4 tsp) salt
- For the chocolate shell:
- 255 g (1 1/2 cups) dairy-free chocolate chips
- 15 ml (1 tbsp) coconut oil
- Flaky sea salt, for topping (optional)
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nutrition:
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Make sure your peanut butter is well-stirred and not too oily on top, or the filling won't hold together. Line the muffin tin before you start so you're ready to work quickly once the chocolate is melted.
Instructions:
- Line the Muffin Tin: Line a 12-cup muffin tin with paper or silicone liners.
- Make the Filling: In a bowl, mix the peanut butter, maple syrup, graham cracker crumbs, and salt until it forms a thick, moldable dough.
- Melt the Chocolate: Melt the chocolate chips and coconut oil together in the microwave in 30-second bursts, stirring between each, until smooth.
- Coat the Bottoms: Spoon about 1 tsp of melted chocolate into the bottom of each liner and tilt to coat the bottom evenly. Freeze for 5-10 minutes, until set.
- Shape & Layer: Roll the peanut butter mixture into 12 balls and flatten each into a disc. Place one disc on top of the chocolate layer in each liner.
- Top with Chocolate: Spoon the remaining melted chocolate over the peanut butter layer, spreading to cover completely. Sprinkle with flaky sea salt if desired.
- Freeze & Serve: Freeze for at least 30 minutes, until fully set. Store in the freezer or fridge and let sit a few minutes at room temperature before eating.
Storage: Keep in an airtight container in the fridge for up to 2 weeks, or the freezer for up to 2 months.
Tip: Chilling the bottom chocolate layer before adding the peanut butter keeps the layers distinct instead of mixing together.
Swap: Any nut or seed butter works in place of peanut butter — try almond butter or sunflower seed butter for a nut-free version.
Graham cracker crumbs firm up the peanut butter filling so it holds its shape without baking. Coconut oil in the chocolate shell helps it set with a clean snap, similar to a classic candy shell.
No-Bake Peanut Butter Cups
Ingredients:
- For the peanut butter filling:
- 258 g (1 cup) natural peanut butter
- 45 ml (3 tbsp) maple syrup or melted coconut oil
- 25 g (1/4 cup) graham cracker crumbs or oat flour
- 1.5 g (1/4 tsp) salt
- For the chocolate shell:
- 255 g (1 1/2 cups) dairy-free chocolate chips
- 15 ml (1 tbsp) coconut oil
- Flaky sea salt, for topping (optional)
Equipments:
Features:
Why These Ingredients:
Graham cracker crumbs firm up the peanut butter filling so it holds its shape without baking. Coconut oil in the chocolate shell helps it set with a clean snap, similar to a classic candy shell.
Prep:
Make sure your peanut butter is well-stirred and not too oily on top, or the filling won't hold together. Line the muffin tin before you start so you're ready to work quickly once the chocolate is melted.
Instructions:
- Line the Muffin Tin: Line a 12-cup muffin tin with paper or silicone liners.
- Make the Filling: In a bowl, mix the peanut butter, maple syrup, graham cracker crumbs, and salt until it forms a thick, moldable dough.
- Melt the Chocolate: Melt the chocolate chips and coconut oil together in the microwave in 30-second bursts, stirring between each, until smooth.
- Coat the Bottoms: Spoon about 1 tsp of melted chocolate into the bottom of each liner and tilt to coat the bottom evenly. Freeze for 5-10 minutes, until set.
- Shape & Layer: Roll the peanut butter mixture into 12 balls and flatten each into a disc. Place one disc on top of the chocolate layer in each liner.
- Top with Chocolate: Spoon the remaining melted chocolate over the peanut butter layer, spreading to cover completely. Sprinkle with flaky sea salt if desired.
- Freeze & Serve: Freeze for at least 30 minutes, until fully set. Store in the freezer or fridge and let sit a few minutes at room temperature before eating.
