4 Ingredient Raw Peanut Butter Chocolate Cups

peanut butter cups

Before I moved away from processed sugar and store-bought treats, Reese's peanut butter cups used to be a weakness of mine. Now that I have learned more about making healthy treats in my own kitchen, especially healthy raw delights, I can still enjoy the taste of peanut butter and chocolate without the guilt.

No food processor is required to make these raw delights, and best of all, there are only four ingredients, unless you want to count a little dash of vanilla and a sprinkle of sea salt as ingredients. These wonderful and not-too-sweet chocolate and peanut butter treats keep well in the freezer for a good few days. They are actually rather filling, making them a perfect protein-packed light breakfast on the run or as a snack whenever the craving hits. I have a weakness for peanut butter, but if you wish, you can use almond or cashew butter instead. Using a fine dark chocolate is key for the recipe. Inferior chocolate just won't do.

  • 1 1/3 cups natural crunchy or smooth peanut butter
  • 2 tablespoons maple syrup
  • dash of vanilla
  • 2 to 3 tablespoons coconut flour, as needed
  • 7 oz (200 g) dark chocolate (I used 72% dark), broken into pieces
  • coarse sea salt for sprinkling (optional)
  • Line a baking sheet with parchment paper.
  • In a medium bowl, combine the peanut butter, maple syrup, vanilla and 2 tablespoons of the coconut flour until well blended. Add additional coconut flour if the peanut mixture is too soft — it should be pliable and easy to form into shapes with your hands.
  • Using a tablespoon or ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Form into balls and flatten each ball slightly with your fingers. Place in the freezer for 20 to 30 minutes until firm.
  • Melt the chocolate in a small saucepan over low heat, stirring often, until melted. Let cool for a few minutes and then dip each of the frozen peanut butter pieces into the chocolate to coat completely. Using a fork is a good way to do this and be sure to work quickly.
  • Transfer each peanut butter cup back to the baking sheet and return to the freezer. Sprinkle with a little coarse sea salt if desired. Chill until set, about 1 hour or more. These will keep well in the freezer for several days, if they last that long.
  • Note: You can make a half batch instead, but these are so good, you won't want to do that, especially as they keep so well.