Honey Sweetened Chocolate Peanut Butter Cups
A healthy, homemade candy with a filling sweetened only with honey, and optional homemade honey-sweetened chocolate.
Servings: 34 cups
Calories: 69kcal
Equipment
- paper candy baking cups
- mini muffin pan tin
Ingredients
Peanut Butter Filling
- 1/2 cup natural peanut butter
- 2 tablespoons honey
- 1-1/2 tablespoons coconut flour
- 1/4 teaspoon vanilla
Optional Homemade Chocolate Coating*
- 1 cup cocoa butter wafers about 200 grams
- 3/4 cup unsweetened cocoa powder
- 6 tablespoons honey (or maple syrup)
- 1 teaspoon vanilla
- pinch salt
Optional Dark Chocolate Coating*
- 1½ cups (9oz.) dark chocolate chips or chopped chocolate
- 1 teaspoon coconut oil or butter
Instructions
- Filling:
- Mix peanut butter, honey, coconut flour, and vanilla until completely combined.
- Shape into 1/2-teaspoon sized balls and flatten slightly into discs. Place on a cookie sheet and refrigerate for an hour or two.
- Meanwhile, line 34 mini muffin pans with paper liners.**
- Chocolate Coating:
- Option #1- Homemade Chocolate: Set a glass bowl in a saucepan with water in the bottom that doesn't touch the bottom of the bowl (or a double boiler).
- Add the cocoa butter wafers to the bowl and heat the water to simmering over medium-high heat, melting the cocoa butter completely.
- Remove from heat and whisk in the cocoa powder gradually until completely smooth.
- Add honey, vanilla, and salt, whisking again until smooth.
- Option #2- Melt Chocolate: Place chocolate chips in a double boiler or microwave-safe bowl along with the coconut oil or butter. Melt until smooth, stirring often.
- Assemble Cups:
- Using a teaspoon, add enough chocolate to the bottom of each candy liner to cover it; refrigerate just until starting to set, about 5-10 minutes.
- Remove from fridge and place a cold peanut butter disc in the center of each cup. Use a teaspoon to add more chocolate to cover all the discs completely.
- Refrigerate until hardened. Remove from trays and store in an airtight container in the fridge.
Notes
*Choose either to make your own chocolate coating with coco wafers OR melt a quality store bought dark chocolate. While it is fun to make homemade chocolate, I usually just melt chocolate chips most of the time!
**Variation: roll filling into balls, refrigerate, and then coat in chocolate.
You can substitute any nut butter.
Storage: Keep at room temperature for less than a day, refrigerate for a month, freeze for 3 months.
Nutrition
Serving: 1g | Calories: 69kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 22mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg