Healthy chocolate peanut butter cups (aka copycat Reese’s peanut butter cups) that are vegan, gluten-free, and refined sugar-free. An easy no-bake dessert made with peanut butter, coconut flour, maple syrup, and dark chocolate.
1 cup creamy peanut butter
3 tablespoons maple syrup
1/3 cup coconut flour
1/2 teaspoon vanilla
1/4 teaspoon fine sea salt
1/2 cup dark chocolate (or 3.5 oz dark chocolate bar)
1 teaspoon coconut oil
Flaky sea salt
In a medium bowl, combine the peanut butter, maple syrup, vanilla and sea salt in medium-sized bowl. Add in the coconut flour and stir until a dough forms.
Use a tablespoon or 1 1/2 tablesspoon cookie scoop measure out the dough. Using your hands form into balls. Slightly flatten the top and smooth the slides. Place a small baking sheet or plate lined with parchment paper. Place the baking sheet or plate in freezer for about 10 minutes to firm up.
To make outer chocolate layer, melt the chocolate chips or broken chocolate bar in small saucepan over the stove or in microwave safe bowl for 30-second intervals until almonst melted; stirring in between. Remove from the heat, and stir in the coconut oil. The unmelted chocolate will melt when stirred.
Once the peanut butter dough has hardened, remove from freezer and use two forks to dip in melted chocolate. Let the excess chocolate drip back into bowl before placing back onto parchment paper. Place chocolate peanut butter cups back in the freezer to harden for 10-15 minutes. If topping with sea salt, remove the chocolate peanut butter cups from the freezer and sprinkle with flaky sea salt. This prevents the salt from melting into the warm chocolate. Place them back in the freezer to harden completely.
Store the harden peanut butter cups in the fridge for up to two weeks or in the freezer for 3 months.