Peanut Butter Cups
Oh peanut butter cups. One of the most delicious treats ever made. A pack of Reese’s is 210 calories, 13 grams of fat, and 4.5 grams of that is saturated fats! Yikes.
But we are human right? We all want to dive into that peanut butter chocolate combo every now and then. And let’s face it, fat free sugar free chocolate pudding only goes so far sometimes…
I decided to make my own version of these. Everything in moderation, right? These are made with coconut oil! This oil is the only type of oil that solidifies. Plus, it is a fat burning oil! Research has shown it boosts the body’s metabolism, raises body temperatures, and gives you more energy, which can lead to more weight loss. I use it in many of my baking recipes 🙂
So let’s get to this recipe! It takes 22 minutes and guess what? 20 of these minutes are used to let the chocolate “set”. So really you are cooking for 2 minutes! How simple!
For this recipe you will need:
-2 Tablespoons of coconut oil, melted
-1/3 cup of cacao powder (superfood, find me at health food stores)
-1 Tablespoon of stevia
-2 Tablespoons of PB2
Start by melting your coconut oil. To make the stevia “liquid” I place it in 1 1/2 Tablespoons of warm water and mix, otherwise you will have a grainy chocolate. You can also buy liquid stevia drops, but I didn’t have any!
Add the cacao powder and mix
Next take mini cupcake liners and fill 1/3 of the way with the chocolate mix
Pop in the freezer for 10 minutes to let this set.
After 10 minutes you have this:
Mix together your PB2, I used the cocoa kind because that’s what I like, but you can use plain too!
Place a little bit of the PB2 in each cup
Cover with more of the chocolate mix
And freeze for another 10 minutes to set!
Look at these luscious cups 🙂
Unwrap…
Take a bite and see what’s inside 😉
I really was amazed when I finished these that they looked EXACTLY like a Reese cup. If I get an idea in my head I am determined to make it happen! And boy did I 🙂
This recipe makes 8 mini peanut butter cups. Nutritional info (one cup): 51 calories, 3.9 grams of fat, 3.25 grams of carbs, and 1.2 grams of protein. Much friendlier than the Reese package!
Sweet tooth satisfied 🙂
Happy eating…
XOXO With a Cherry On Top,
-Minnie
Allison
You are AMAZING. I am so happy about this right now!
Katie
Thanks Allison! It was so easy to do too!
Chelsea @ LittleOneRuns
totally going to make these this summer!!!! so psyched that these are so much healthier 🙂
candace
These look SO good- I can’t wait to try them. Thanks for sharing!
Katie
They are really good! If you are not a fan of super dark chocolate, you might want to add a little more stevia! But I love dark! I had some of my instagram followers try and they loved too 🙂
Hannah @ CleanEatingVeggieGirl
Those are seriously the only ingredients in this recipe? Wow, I am impressed!
Katie
Yes ma’am! That’s IT! Cool huh?
Elysia
Can I use anything besides the coccounut amino? I don’t have that 🙁
Katie
Unfortunately that is the only thing that will work. It’s the only oil that solidifies unless you wanted to use real chocolate and butter, but then it defeats the purpose of being healthy. Sorry!
Cindy
It is not coconut aminos (that is something else, like soy sauce), but coconut oil (which is what I think you wanted to say).
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Mel
I made these but my chocolate began to harden immediately and I could not even get it in the cups. Any ideas of what I did wrong? I followed the recipe exactly. The batter was just so thick! Thanks 🙂
Katie
did u have your coconut oil refrigerated? Something must have went wrong in your steps. I’ve made other recipes with this multiple times and not had this happen. What type of coconut oil are you using?
Mel
Using Nature’s Way Organic Coconut Oil..not refrigerated and yes, it was melted. Not sure what I did. I ended up putting quite a bit of water to it and it worked fine. I need to tweak the sweetener though…maybe use honey! Thanks for your response…I LOVE your site and have tried most of your recipes.
Katie
Super weird! I had others in Instagram try the PB cups and they turned out! Was your house super cold? lol I can’t think of any other reason it didn’t turn out. Besides maybe using a different cacao than I did? Not sure… but it’s going to bother me! haha 🙂 And thanks for following! 🙂
Katie
Also my batter was not thin at all. Are you sure you melted the coconut oil? It seems very odd…
DT
Can I ask a silly question? This is genuine, not nitpicky–I really want to know! I How is this better for you than just using full fat peanut butter? I know my Jif has saturated fats–but does natural peanut butter? Also, I see that replacing sugar with stevia could be a good thing, but wouldn’t natural PB be low in sugar? When I run the numbers here, if I used even Jif in place of the PB2 and Coconut oil (just since I don’t have any natural non-processed junk to compare with!), I get very similar numbers: 2.33 fat, 3 carb, .92 fiber, 1.54 protein. (Didn’t try it yet, so can’t vouch for taste!). I didn’t check calories, but the Skippy has 190 per 2 tbsps compared with 120 for the coconut oil I have, so I would guess, divided by the 8 cups, Skippy cups would be about 10 calories more per cup (but same number of WW p+, 1 per cup).
I have all these ingredients, and will try this recipe–I just found you as I am trying to find a good treat with low WW numbers. It doesn’t seem worth it to use my expensive PB2 and coconut oil if I can get something yummy (though, to be sure, if I wanted healthier I’d still have to use a better brand of PB than Jif, and that would also be pricier)! All thoughts welcome!
Katie
Well I don’t do weight watcher points, every system is different. I really don’t believe in any “system” to lose weight. I just swap healthier options. So the PB2 is CRUSHED peanuts, it takes away 85% of the fat.
I understand you are “crunching numbers” but you HAVE TO use the coconut oil to make these. It is the only oil that solidifies to give you the chocolate cup. Your other option would just be melting a chocolate bar and obviously that’s not good. So to keep the calories and fat content down I used the PB2 instead of the natural peanut butter. You can certainly use the regular PB here, but again it’s going to give you a “fattier” and higher calorie cup.
And yes natural does make a difference. It doesn’t have any extra added oils or preservatives. It’s just salt and crushed peanuts. Some of the other brands have added palm oil and sugar!
Hope this helps?
DR
I’m confused by the above because PB2 has added sugar. I buy a defatted peanut flour that doesn’t have any sugar added now that I realized that about PB2. I wish companies didn’t feel the need to add sugar to so many things, and under so many sneaky names. 🙁
Katie
It has 1 gram for regular PB2, even things that are labeled “0” have traces. 1 gram of sugar is not going to “break the bank” so to speak, but to each their own. 🙂 Still a healthier option over a Reeses
Amanda
I tried these out today and they were fantastic.
Instead of Stevia I used brown sugar and made some with almond butter. They were way better then Reese’s! Thank you for the recipe 🙂
Katie
That sounds awesome! love brown sugar
Audrey
I’m on contest prep and made these for dessert tonight with dinner-AMAZING! It was hard not to eat all 8 at once 🙂
Katie
I’m glad! Try the casein ones! My new love lol
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Lily
My batter was too thick and I had to use water to thin it as well… And I followed the instructions exactly too.