How about a Clean Eating Healthy Peanut Butter Cup recipe that needs only 4 clean ingredients?
Well, you will never eat another unhealthy, store-bought candy bar after making these. They are so simple to make and you have complete control over the quality of ingredients that are used.
Let's look at the ingredient list from the famous store-bought brand:
S.A.D. (Standard American Diet) Reese's Peanut Butter Cups
Ingredients: Milk Chocolate (Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, Soy Lecithin, Emulsifier), Peanuts, Sugar, Dextrose, Salt, TBHQ (Preservative)
Just like all S.A.D. (Standard American Diet) candy bars, they contain GMO ingredient (soy lecithin), refined salt and sugar, preservatives and dairy. They are also filled with empty calories and do not nourish the body. Also, non-organic peanut butter can contain up to 8 different pesticides.
This healthier version uses clean, real food ingredients that the body can use and they're organic, vegan, gluten-free, dairy-free and contain no refined sugar.
5 Fast Facts About Coconut Oil:*
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and anti-bacterial agents
- improves metabolism
- can help improve cholesterol
5 Fast Facts About Maple Syrup:*
- contains manganese and zinc
- high levels of antioxidants
- helps with inflammation
- ¼ cup contains more calcium as the same amount of milk
- ¼ cup contains more potassium than a banana
5 Fast Facts About Raw Cacao Powder:*
- contains over 300 compounds including protein, copper, calcium, magnesium, zinc and iron
- super high in anti-oxidants
- contains 4 different neuro-transmitters that act as anti-depressants
- contains essential fatty acids
- can help to lower blood pressure
5 Fast Facts About Peanuts (Peanut Butter):*
- excellent source of vitamin E
- high in folate
- contains tryptophan which helps fight depression
- good source of fiber
- excellent source of protein
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Karielyn's Expert Tips + Ingredient Substitutions
Tip #1: This is important - they will need to be kept in the refrigerator/freezer until you are ready to serve/eat them because they will get soft and lose their shape if left out at room temperature.
Tip #2: This recipe will make approximately 8 large peanut butter cups in standard-sized muffin cups filling them up about ¾ full or about 10 - 12 if you only fill them up ½ full. The silicone muffin cups I use are easy to clean, easy to remove the treats from and they're reusable. You can also use regular paper muffin cups if you prefer.
Tip #3: Want to make these paleo-friendly or nut-free? Try using almond butter (paleo) or sun butter (nut-free) as a substitution for peanut butter.
Gluten-Free Vegan Healthy Peanut Butter Cups
Ingredients
For the peanut butter bottoms:
- 1 cup organic peanut butter
- ¼ cup organic maple syrup
- ¼ cup organic coconut oil melted/liquid
For the chocolate topping*:
- ¼ cup organic raw cacao powder
- ⅛ - ¼ cup organic maple syrup
- ¼ cup organic coconut oil melted/liquid
Instructions
Prepare the peanut butter bottoms:
- Add all the ingredients for the peanut butter bottoms to a medium mixing bowl and stir until well combined, creamy and smooth.
- Drop a spoonful at a time into standard-size muffin cups until they are approximately ½ - ⅔ full.
- Place the muffin cups onto a cookie sheet and put them in the freezer for at least 15 minutes, or until slightly hardened.
Prepare the chocolate topping:
- Add all the ingredients for the chocolate topping to a small mixing bowl and stir until well combined, creamy and smooth.
Assembly:
- Remove the peanut butter cups from the freezer and drop 1-2 spoonfuls of the chocolate topping on top of each peanut butter cup, making sure you have a solid thin layer.
- Return the peanut butter cups back to the freezer for about 30-60 minutes, or until they are hardened.
- Keep in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.
- Enjoy!
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
The recipe and photographs for "Clean Eating Healthy Peanut Butter Cups" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Want More Healthy Gluten-Free Vegan Dessert Recipes?
Check out these:
- Raw Vegan Snickers Bars
- Clean Eating Chocolate Crunch Bars
- Pomegranate and Dried Blueberry Chocolate Bark
- or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating recipes just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
H C says
Made them in a cake pan (lined with wax/parchment paper) instead of individual muffin cups for a potluck. They quickly disappeared! Will be making again.
Karielyn Tillman says
Hi there HC! I love the alteration you made and am happy to hear they were a success at your potluck! Thank you so much for trying out my recipe and for taking the time to let me know you enjoyed it..I sincerely appreciate it! Karielyn 🙂
Jojo Plachta says
These are AMAZING! I did the substitute with Cacao Butter for the coconut oil because it hardens very well and stays hard at room temperature. I also added a tablespoon of coconut sugar and a 1/4 teaspoon of sea salt to the peanut butter mixture but they didn't need it. So yummy! thanks for the recipe!
Jojo
Karielyn Tillman says
Hi there JoJo! I love the substitution you make with the cacao butter! Thank you for trying out my recipe and for letting me know you enjoyed it...I sincerely appreciate it! Karielyn 🙂
Lizzie says
I just have to say that I've made these multiple times since finding the recipe a little over a month ago. The first time I made them when my in-laws (whom eat a lot of junk and are weary of the taste of "healthy" foods and treats) were here and they loved them! They are a favorite treat around here for sure. Thanks so much for this recipe! 🙂
Karielyn says
Hi there Lizzie! I'm so glad to hear that everyone enjoyed them! Thanks so much for trying out the recipe and for taking the time to let me know you liked them...I really appreciate it 🙂
Ketina Swatsworth says
I love the peanut butter cups and so does everyone that tries them. I use the mini papers . it makes more ,sometimes I just make it in a container and cut it. It is less mess and so good!! I make them about 2 times a week. I also use honey instead of syrup. I get about 24 mini. Thanks for such a great recipe!
Karielyn Tillman says
Hi there Ketina! I love your idea of making mini cups and even better, making them in a baking dish and cutting into squares or bite-size pieces! Thank you so much for trying out my recipe and sharing your tips...I sincerely appreciate it! Karielyn 🙂
dee says
these look great! i'm just wondering how long they can last out at room temp before they begin to melt? i'm having a party and i usually make a lot of different varieties of cakes and leave them out on platters during the day so just wondering if these will be ok out for a few hours.. thanks 🙂
Karielyn says
Hi there Dee! These might not be the ideal recipe to use if you are leaving them out for more than 5 minutes or so. The reason is because of the coconut oil. When they are frozen or kept in the refrigerator, the coconut oil will harden and it's what holds everything together in the recipe. When the coconut oil is exposed to room temperature, or +/- 75 degrees or so, it begins to melt and the peanut butter cups will become soft and lose their shape. They will also be very messy!
Another alternative is to try using melted chocolate chips (I like the Enjoy Life brand) instead of the coconut oil/cacao powder/maple syrup mixture and they may hold up a little longer.
It's a shame because this recipe is a healthy alternative to the store-bought version and they are really, really good and I know they'd be a hit at your party, but I just don't think they will make it if left out.
Thanks for the question and I hope the chocolate chip suggestion will work 🙂
Janine says
I've made these a couple of times and love them! I prefer to make mini-cups for a smaller portion for my young kids and add a little extra to the chocolate portion of the recipe. Greta with maple syrup or raw honey. Thanks for putting this up on your site!
Karielyn says
Hi there Janine! I'm so glad to hear that you enjoyed them and the smaller mini-cups is a great idea for little children too!
Thanks for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 🙂
Alannah says
just made these and they are delicious! I halved the recipe because my moulds are smaller and it worked perfectly. Also used crunchy peanut butter and it was the perfect consistency
Karielyn says
Hi there Alannah! I'm so glad to hear you enjoyed the recipe and loved your idea of using crunch peanut butter too!
Thanks so much for trying out the recipe and for taking the time to let me know you liked it...I really appreciate it 😉
Kyle says
Hi,
You're peanut butter cups look delicious. I tried not to, but I couldn't help chiming in about iodized salt and GMOs. Iodine salts are added to table salts because most vertebrates (including us) need them. Iodine naturally makes its way into enough food for some people, especially those who live near oceans, but are scarce inland and at high elevation. Without enough iodine, a growing child's thyroids won't produce critical growth hormones, resulting in cognitive and physical disabilities. In adults, lack of iodine causes goiters, which is what old-timey mountain men were hiding under their big bushy beards. The axototl salamander is a good example of iodine's role in development. This species of salamanders lives in iodine-poor lakes and never metamorphoses into a normal air-breathing adult like most amphibians. Rather, it has adapted to become reproductive in its juvenille form. Anyway, iodizing table salt is a hugely successful public health program that has prevented a tremendous amount of morbidity in the world.
About GMOs: there are absolutely ecological and environmental concerns associated with transgenic (GMO) crops, but those are rarely if ever brought up by people who are concerned about GMOs. There is so far only one case of a documented adverse health effect of GMO crops that has to do with Brazil nuts and nut allergies. GMOs like Bt- crops are highly specific and can greatly reduce or sometimes eliminate the use of broader spectrum insecticides, many of which have well documented and unpleasant mammalian health effects. The people who are at risk of dangerous exposure to these pesticides is almost never the people consuming the food, but very commonly the people that work on the farms. Migrant laborers are often put in fields to apply pesticides with absolutely no safety training or safety equipment. Monsanto is a terrible amoral company, but I think it is very important to make a distinction between the technology of GMOs and the business practices of huge unaccountable corporations.
Karielyn says
Hi Kyle! Thanks so much for your detailed input and I'm glad you enjoyed the recipe 😉
Jessica says
Can I use raw agave nectar instead of maple syrup?
Karielyn says
Hi Jessica! Yes, you certainly can! I hope you enjoy them 😉
Melanie says
These were GREAT! I had a new brand of organic p'nut butter that was a little runny & I was unhappy with it, but mixing it with coconut oil & chilling helped firm it up nicely. I think next time I will put a little chocolate, then p'nut butter, then chocolate :-). Thanks for the recipe.
Karielyn says
Hi Melanie! I'm so glad to hear that you enjoyed them!
That's one thing I really like about using coconut oil with raw/no-bake treats...it's the key to making them harden which is the case with these peanut butter cups.
Just make sure you keep them chilled or they will get soft and messy 😉
Jenny says
Wow so 182 calories for a standard muffin size!! That's amazing!! I will let you know after I make them tonight! I can't wait! Thanks so much for this healthful recipe
Karielyn says
Hi Jenny! You will be surprised too that one cup will keep you satisfied. Sometimes, I even cut mine into 1/4 sized pieces and just nibble on one throughout the day.
I'll keep my fingers crossed that you give them a thumbs up 😉
Jenny says
Holy moly I can not wait to try these!!! Did you mini muffin tin or regular? Also did you use paper liners or cooking spray? Thanks so much !
Karielyn says
Hi Jenny! I used the standard size silicone muffin cups, but you can use any size you'd like (especially the smaller ones to help with portion control lol!)
I've received feedback that the paper muffin cups work well too.
With the silicone cups, you don't have to line them with paper or with cooking spray...after they harden up in the freezer, they just pop right out.
I can't wait for you to try them...you will love them 😉
Kellie says
Is there any substitution for the coconut oil? my mom cant have coconut and i wanted to make these for her. Thanks!
Karielyn says
Hi Kellie! I've been thinking and I'm not really sure about the coconut oil. It's mostly used to "hold" everything together after it solidifies after being in the freezer.
I looked up substitutions for coconut oil and there are some good ideas listed here: https://goneraw.com/forum/what-can-i-use-replace-coconut-oil
One comment that looked interesting was someone mentioned that even though a person could be allergic to coconut, that the oil is actually different? I'm not sure if that would apply in your mother's case.
I hope you find an alternative to work and if you do, I love if you'd come back and let me know 🙂
Radha Pappas says
Hi there,
These look loverly and I can't wait to try them. Just out of curiosity, where did you get your information on iodized salts being toxic? From everything I've read, it seems ok. Did I miss something?
Thanks so much for the beautiful recipes.
Radha
Karielyn says
Hi Radha! Thank you for your kind comments!
If you do a google search for “dangers of iodized salt", you can find lots of articles describing the detrimental effects it has on our bodies. Here’s a good one that gives a detailed overview: https://www.globalhealingcenter.com/natural-health/dangers-of-salt/
I’ve read somewhere a while back (I can’t remember where off hand) that it takes up to four hours for our bodies to try to eliminate the iodized salt from our of bodies because it sees it as a toxin.
Basically it’s highly processed and refined and all the minerals have been removed except for two.
Pink himalayan salt is unprocessed, unrefined and has 84 minerals (plus other health benefits) which is why it is my salt of choice.
When I used to eat iodized salt (or eat something outside of my home that has it as an ingredient), I retain fluid very badly. This does not happen when I use the pink himalayan salt. It’s still salt though, so should be used in moderation.
I hope this helps and that you enjoy the peanut butter cups if you make them 🙂
Jane says
My first batch was the recipe from Loving Earth so I'm trying yours tonight! I cut the recipe in 1/2 and added the coacoa mixture before freezing. I then added some trader joes coconut flakes! Thanks for the recipe!
Karielyn says
Hi Jane! Adding the coconut flakes is a great idea...I might try that next time I make them!
Thanks for the tip and leaving feedback on the recipe...I really appreciate 🙂
DAWNALLA says
I just made these tonight and they are DELICIOUS! I used the mini paper baking cups and I got 18 total. These have such great flavor and it is nice to have a treat like this and know that it is healthy. I just ate one. I wanted a 2nd one but I realized that I was satisfied. Now I will have something to look forward to tomorrow. Have a wonderful holiday!
Karielyn says
Hi Dawn! What an excellent idea to use the smaller/mini paper baking cups...not only do you get more servings from the recipe (yay!) but you have even better portion control.
I definitely find these are very satisfying and only need about a 1/2 to sometimes even a 1/4 of a big one at a time.
Just keep them in the freezer and grab one whenever you need a little treat.
Thanks for the feedback and I'm glad you enjoyed them 😉
Miriam says
So yummy!!! 🙂 I used honey instead of maple syrup, but they were so good!
Karielyn says
Hi Miriam! I've used both raw honey and maple syrup before and actually like the raw honey better as well (as long as it's blended in well and not lumpy!)
I'm glad you enjoyed the recipe and I appreciate you taking the time to leave feedback 😉
DAWNALLA says
Karielyn I am so thankful that I found your Site! I think some things are just meant to be. I never really thought about juicing but I am very interested in it now. I love that I can make some of your recipes and not feel guilty. I am going to make my health a priority. Thank you for the numerous tips! Wow this is some wonderful information!
Karielyn says
Hi! Great news! I think juicing is a great place to start. I go through juicing phases but I know without a doubt that when I do juice, I eat super healthy the rest of the day so I know it would be a good incentive for you.
Once you get that live nutrition you won't crave the starchy processed foods.
And after about a week or so of no processed sugar, you won't crave that either (at least that's what happened for me).
I also have a good friend that is currently doing a 90 juice fast and she lost 30 pounds in the first 45 days.
Try replacing one meal with a power juice like greens and beets with a little sweetness and will greatly benefit your health and weight loss efforts.
I would recommend 24 - 30 ounces as a meal replacement because anything smaller might not keep you satisfied while you are still eating regular food.
Good luck..I'm so proud of you 😉
DAWNALLA says
Hi Karielyn, I am new to eating healthy. I am about 20lbs overweight and very tired all the time. I am trying to change my diet but it is a struggle because of years of eating sweets. I am very interested in everything you said about eating the raw foods and healthy fats then eliminating grains and processed foods. There is so much to learn and I am overwhelmed right now. I just bought some organic peanut butter and some celery to eat as a snack. I was thinking that maybe there was something else I could do with the peanut butter and I found you! I have learned so much from just reading this page! I am going to try everything you suggest if possible. I am worried that it is too expensive to eat healthy and that I will not be able to stick with it but I am going to try. THANK YOU!!!
Karielyn says
Hi there! Wow..this just made my day!
I am so excited that you are on the path to healthier eating and the organic peanut butter and celery was an excellent choice to make!
You are so right about all the information being overwhelming...it still is to me sometimes.
Most of the recipes on my site are to "fill in the gaps" and help when you want something sweet or to something to snack on. Try to start with a smoothie or juice in the morning, salad/veggies/fruit for lunch and/or dinner and fill in between with a healthy treat or snack if you need one. Try to eat as many "live/raw" foods throughout the day as you can. The only way I can stay on track with salads and veggies is if I have a really good dressing and then I can eat them all day. I've got lots of dips and dressings to help with the veggies and salads. And try to drink lots and lots of water w/lemon throughout the day.
A great place to start is with juicing...have you tried to make your own juice? You can get a fairly inexpensive juicer and make your own juice at home and once you do that, the dominoes will start falling and everything else just seems to fall into place. You will feel much better, have more energy and will want to eat healthier foods. That's what worked for me.
I started letting grains sneak back in here and there (from cooking for my family) and immediately had a negative reaction. I just started eating a strict raw food/juicing plan about a month ago and lost about 12 pounds just by not eating any grains or cooked/processed foods (with hidden salt, sugar, etc). I don't know why but that is the ~only~ way I can lose weight. Everyone is different but that is the trick for me.
Try one week without any grains/starchy carbs (wheat, rice, bread, pasta, etc) and see what happens.
And remember to just take baby steps...for every one bad thing you eliminate (wheat, processed salt or sugar, unhealthy drink) replace it with something healthy (coconut oil, pink himalayan salt, natural sugars, water w/lemon, etc).
Don't worry about healthy eating being too expensive. You will just need to prioritize what you buy and will also find that making a lot of things at home from scratch is way less expensive than buying a boxed version at the grocery store. It's much better to invest in healthy foods for your health now than have to worry about health problems later.
Whew...sorry to go on so long. Keep in touch and let me know how you are doing 😉
Ciarra says
These sound great! Has anyone happened to try them with coconut BUTTER rather than oil?
Karielyn says
Hi Ciarra! I have never tried them with coconut butter and I've only used it a few times, but if it melts and then solidifies like coconut oil, I would think it would work, but don't know that for sure.
If you try it out, please let us know.
Thanks for stopping by 🙂
Jenna says
Hi there! Super yummy! Did u figure out carbs, protein, fat Intake in 1?
Karielyn says
Hi Jenna! The updated recipe card has the nutritional information for this recipe.
But remember, this is a healthier version, and you would be eating healthier ingredients with much higher nutritional content and depending on the ingredients you used, could be 100% organic and free from GMO’s and preservatives.
You can also reduce the calories/fat/carbs by cutting the standard-size muffin cups into 1/4 pieces or use mini-muffin cups for a small portion size.
I think these would be a healthy occasional treat that you could enjoy guilt-free.
Thanks for visiting and I'm glad you liked them 😉
Kaylee says
Holy ----! These are so good. Just made them tonight. Super easy, dangerously yummy. I only had grade A syrup but I'm assuming you specified B because its somehow healthier or less refined?
Karielyn says
Hi Kaylee! That's probably the same reaction I had when I first made them lol! They are definitely addictive!
Yes, you can definitely use Grade A syrup instead of Grade B...the Grade B just has a darker color and more intense flavor. If you didn't have maple syrup, you could also use agave nectar or even raw honey (for non-vegan). I've never tried granulated (or evaporated cane sugar) yet, maybe next time I make them I will just to see if that would work too.
Thanks for stopping by and trying the recipe out 🙂
Charlotte says
Absolutely delicious!! I used mini paper muffin tins and they turned out great...all 24 of them!:) I used organic fair trade cocoa, is that different than raw?
Karielyn says
Hi Charlotte! I'm so glad you liked them! Thanks for letting us know the paper muffins tins work good too.
Yes, you can use the cocoa in place of the raw cacao. My understanding is that they are the same except the "raw" cacao hasn't been heated over 115 degrees so it is still considered "raw", whereas cocoa has been heated over 115 degrees during it's processing in which it is no longer considered "raw", but they are both "chocolate".
Thank you for stopping by 🙂
Sarah says
As someone who is a farmer I have to take offense to your non-organic rant. Most farms that aren't organic don't pump their animals with antibiotics, hormones or GMO grains. Antibiotics are only given when an animal is really sick, how is that any different from when you get antibiotics for a sinus infection? Most farms in America are family owned and family owned farms can't afford hormones, GMO grains, or a ton of antibiotics. There is really no such thing as "factory farmed cows", every farm has herd managers and people on staff 24/7 to ensure the safety and health of their animals-it is expensive to not take care of your animals-vet bills, loss in production, etc. Most of America is misinformed and uneducated when it comes to farming in America, even organic farming. You all need to do your research and seek out farmers to ask them questions rather than getting your information from the internet or the news- that can all be skewed to show a false and negative image. The very seldom is the news positive these days.
Karielyn says
Hi Sarah...I would hardly call my one-liner about non-organic milk containing antibiotics, hormones, GMO grains, etc a "non-organic rant" lol!
However, I do agree with your point regarding all non-organic farms/milk do not necessarily contain routine antibiotics, hormones, GMO grains, etc. across the board - and I have revised that statement in my post.
I was not referring to the small and local, family farms such as yourself.
But rather milk from true "factory-farmed cows" (and yes, there is such a thing, just google it) that are mass producing milk by milking 15,000-20,000 cows at a time, pumping them with the bovine growth hormone to make them produce more milk than nature intended, CAFO's (confined animal feeding operations), being impregnated once a year, shortened life-span and when they can no longer make milk, moving them to the slaughter house with a bulldozer because they can no longer stand or walk on their own.
THAT's the point I was trying to make and there's a big difference.
Thanks for pointing it out.
vilmarie says
Hi! I want to know something, when you say raw cacao, you are talking about raw cacao that is the same as cacao in powder?
Karielyn says
Hi there! Yes, it would be the raw cacao powder. I will go and make that clarification in the recipe...thanks for the question 🙂
Amy says
Oh. My. You CANNOT go wrong with this treat! I added shaved coconut between the layers. LOVE IT!!!
Karielyn says
Hi Amy! You are so right..in fact, I've been craving a treat all day and I think I'll go make a batch now lol.
Good call with the added coconut...thanks for trying it out 🙂
Lena Gardner says
Karielyn, I had to come and tell you how much these rocked my world. A friend posted the link and I just happened to have 3/4 of the ingredients on hand. As a recovering sugar addict I was afraid to try something sweet but these were too tempting not to. I cut the recipe in thirds and just made four cups so that I wouldn't have too much temptation on hand. Two for me, two for hubby 🙂 I subbed honey because I didn't have maple syrup on hand. Not only were they delicious, but I didn't feel guilty, and I dare say they were BETTER than a traditional Reese's cup. The best part was that when I was done eating, I felt satisfied instead of wanting more--which is the problem with addictive, chemical laden sweets. THANK YOU!
Karielyn says
Hi Lena! I'm glad you liked them! I, too, am infamous for cutting the sugar content down in most of my recipes as I don't like my treats too sweet. After I stopped eating the SAD diet, everything tastes so much sweeter to me now. I'm so happy you found a treat that you can eat and feel good about. We all need a little treat now and then 😉
Heather says
I am on the hunt for silicone baking cups, but couldn't wait! I made them with If You Care paper muffin cups and they turned out great - the paper peels off easily.
Karielyn says
Hi Heather! Thanks for letting us know, I hadn't tried the paper ones yet. I also had a hard time finding some silicone cups locally and looked for a long time (Target, Walmart, SuperK, etc), so I finally got mine online from Amazon. They are great for muffins too and really easy to clean. Thanks for sharing the tip about the paper cups 🙂
Michelle says
Hi,
is it possible to sub in raw honey and agave in place of maple syrup? We don't keep syrup in our house...
Karielyn says
Hi Michelle! Yes, you can use either. I've never made it with agave, but it has the same consistency as maple syrup so it should work just fine.
I have made it with raw honey a couple of times (the thick beige colored kind). With the peanut butter, it mixes in fine. But with the chocolate topping, it's a little thick and you have to stir it really, really good to get it to blend in. One time I made it and the honey was very lumpy and clumped together and another time I stirred it better and it was fine. So I've had hit or miss success with it. However, if you were using the darker, more liquid-type raw honey, it should be fine.
Thanks for visiting! 🙂
Carly says
Hey Karielyn!
What about using date syrup instead of maple syrup? I've heard that's better than honey and agave as well, healthwise, but would it work in this recipe?
Thanks!
Karielyn says
Hi Carly! Yes, you sure can. I used to use the agave until I realized it was not good and now mostly use raw honey in my raw desserts. I think I've even used granular raw cane sugar in the this recipe too.
You just want a little something to add some sweetness so any sweetener you prefer is fine.
Thanks for your question and I hope you enjoy them 🙂
Ginny McMeans says
These look wonderful. My husband will really like them too. I like your fast facts and will always take away more from your recipes. Thanks.
Karielyn says
Hi Ginny! Thank you and I hope you enjoy them if you make the recipe 🙂
Karen Wiens says
Hi Karielyn,
This recipe looks fabulous and I love your website! I have been on a journey similar to yours based on the comment above and your website. I too used to count calories and obsess about everything I put in my mouth until I discovered eating whole plant based food. What I feed my family is so important to me and I'm always looking for new, creative ways to feed them healthy awesome vegan food. I absolutely love peanut butter and chocolate together. It's my favorite combination on the planet and I will definitely be making these!
Karielyn says
Hi Karen! Thanks so much and I'm glad you're here! It's really nice to hear from someone else with a similar background, and especially who loves a peanut butter and chocolate combo lol!
I hope you find some other recipes to try out and come back soon 😉
Mariah says
I'm making these for my coworkers on valentines day & all went well except I'm at the part where you combine the cacao & coconut oil & syrup. My cacao immediately got clumpy so I added a bit more coconut oil & it has thinned out but there are still little clumps. I don't know what went wrong.
Karielyn says
Hi Mariah! Oh shoot...was the coconut oil melted (in liquid form) when you stirred it in? If not, try warming your chocolate mixture slightly and then try stirring it again. This has worked for me in the past when I've had some extra chocolate left over and refrigerated it, then warmed it to make it smooth again. That's the only thing I could think it could be is if the coconut oil wasn't melted. Let me know if that works...I'll be at the computer for a little more tonight and will try to answer you back right away 🙂
Oh...and make sure you keep them very cool transporting them from home to work. If the coconut oil warms up to around 76 degrees, it will start to melt and they will get mushy and lose their shape.
Mariah says
Thanks for responding! I did melt the coconut oil before mixing it and I even heated up the chocolate mixture to try to thin it out but it still didn't work much. I was able to spoon the chocolate onto the peanut butter & chill it (although it wasn't really pretty lol) but it tasted just fine!
Karielyn says
Hmmm...I'm not sure what else it could have been. Well, your co-workers sure are lucky to be getting a treat like this from you...that's so sweet! I hope they enjoy it and and don't forget to keep them chilled and as cold as possible because they will melt!
Thanks for trying them out and taking the time to give me some feedback 🙂
Lesa says
I'm counting calories, would you have an estimate. These would make a nice little treat.
Karielyn says
Hi Lesa! The updated recipe card has the nutritional information for this recipe.
But remember, this is a healthier version, and you would be eating healthy ingredients with much higher nutritional content and depending on the ingredients you used, could be 100% organic and free from GMO's and preservatives.
You could also reduce the calories/fat/carbs but cutting the standard-size muffin cups into 1/4 pieces or use mini-muffin cups.
I think these would be a healthy occasional treat that you could enjoy guilt-free. Thanks for visiting and I hope you like them 🙂
Emma says
Hey there. I made these last week and worked out the calorie content. I only made one substitution - I used rice malt syrup instead of the maple syrup.
The caloric breakdown for the whole mix is:
Cals: 1,605 (C: 89 / F: 116 / P: 56)
I split mine into 10, so comes to 160 per serve. I consider that a win!
Karielyn says
Hi Emma! Thanks so much for taking the time to report back on the calorie breakdown!
I've never used rice malt syrup but am going to have to check it out and it's good to know that it's another sweetener alternative that could be used.
I appreciate the feedback...thanks for stopping by 😉
Charleybrown says
Hi! They look great! I'm wondering why there appears to be more chocolate in the middle in the picture? Did you indent the peanut butter layer?
Karielyn says
Hi there! Well, I've made these a couple of times and the time I made them in this photo, I didn't actually follow my own directions (my bad!).
The directions say to put the peanut butter mixture in the cups first, put them in the freezer to harden, ~then~ scoop the chocolate by the spoonful on top of the hardened peanut butter mixture.
When I made this batch, I didn't put the peanut butter mixture in the freezer before adding the chocolate so it was still soft. I added the chocolate by the spoonful to each cup and then went back to each one and spread it over the top.
I think what happened is some of the chocolate from the spoonful sank into the soft peanut butter mixture leaving that indention you see.
I'm going to add that option as Tip #2 in the post because it did add a little extra chocolate to each piece, which is always a good thing 🙂
Charleybrown says
That does sound great...more chocolate AND saving time! Thanks
Karielyn says
That works for me 😉
The Frosted Vegan says
Yum! I love how easy these look! I will be bookmarking these for sure : )
Karielyn says
Hi there! Yes, they are definitely easy and good too! You will like them for sure 😉
Alexandra says
We have a peanut allergic member of the family. Can you suggest an alternative that would work in this recipe?
Karielyn says
Hi Alexandra! Actually, the original recipe called for almond butter so you could definitely use that. Any other nut butter would work and I'm even thinking some Nuttzo Nut Butter would be ~really~ good or even some Biscoff? I hope you like them if you try out another nut butter. Thanks for visiting 🙂
Mama Nic says
Is raw cacao a powder or solid? I have never bought it before but all of the recipes on my "To Make" list use it in some way, but I have no clue what to look for at the co-op.
Thanks!
Karielyn says
Hi there! It is a powder and is a raw form of cocoa and so much healthier with many health benefits. But if you can't find any, you can order online from Amazon or just use regular cocoa powder instead. I hope you enjoy them if you make them 🙂
Liz says
Oh wow! These look great. I love all the ingredients! Will definitely be making a batch of these (may include a pinch of stevia). Thanks for sharing!
Karielyn says
Hi Liz! I hope you enjoy them if you make them..thanks for stopping by 🙂
Tiffani says
Is there an oil substitute?
Karielyn says
Hi there Tiffani! The coconut oil in this recipe is what "holds" everything together, once it solidifies. I'm not sure what you could use to replace it. Maybe you could use some gluten-free chocolate chips (like the Enjoy Life) brand, and melt them to use in place of the homemade chocolate which contains coconut oil. You could try to leave out the coconut oil in the peanut butter layer, but I'm not sure if it would work.
Thanks for your question and if you decide to give it a try, make sure you come back and let us know 🙂
Livvy says
Um, yes please!!!!!!! These look terrific! Can't wait to make them 🙂
Karielyn says
Hi Livvy...They are good, I just had one for breakfast! I know you're going to love them 😉