Chocolate Peanut Butter Cups

Fate brought chocolate and peanut butter  together. I mean, is there a more perfect pair than these two? Rhetorical question. Because we all know the answer is YES!

These bite-sized chocolate peanut butter cups are decadent, delicious, and just so darn cute! And they are brimming with nutrients your body will be so grateful for!

The chocolate peanut butter filling is packed with healthy fats and antioxidants. The crust is fiber-rich with an additional boost of plant-based protein. And the taste?? Well, that’s the most important part of all. Oh em gee they are so rich, creamy, and perfectly sweet!

These little bite sized treats are perfect for every occasion (not that you need an occasion to enjoy them) and look super fancy but they are pretty simple to make.

I even made a video for you guys to show you how! Enjoy!

Video filmed in collaboration with Kettle and Cord.

Bite-Size Chocolate Peanut Butter Cups

Ingredients:

Crust:

  • 11 medjool dates, pitted
  • ½ cup peanuts, roasted unsalted
  • ½ cup almonds, roasted unsalted
  • 1 tsp coconut oil
  • 1 tsp vanilla extract

Filling:

  • ¾ cup natural peanut butter
  • 3.5 oz 72% dark chocolate, melted
  • 1 tsp vanilla extract

Directions:

For crust:

  • Place dates, peanuts, almonds, coconut oil, and vanilla extract in a food processor. Blend until mixture comes together. About 3 minutes.
  • Place 1.5 tablespoon of the mixture into each muffin cavity (make sure to use a mini muffin silicone tray!). Press the mixture down and up to the sides to create a crust.
  • Set aside and make filling.

Filling:

  • Place peanut butter and vanilla in a mixing bowl, set aside (make sure peanut butter is smooth with no clumps).
  • In a microwave safe bowl, melt dark chocolate in 30 second intervals (stirring in between) until melted.
  • Combine chocolate with peanut butter & vanilla and stir until well blended.
  • Pour 1.5 tablespoon of the filling into each crust prepared.
  • Tap the muffin pan down on the counter to even out the filling.
  • Garnish each cup with half a peanut.
  • Freeze 1 hour and enjoy!

Makes: 24-28 mini cups

More on the blog...

Jam-filled Coconut Thumbprints

Jam-filled Coconut Thumbprints About a month ago I collaborated with Stephanie from Nutrition Redefined and shared this recipe on her summit The Healthy Happy Mom Summit. If you haven’t yet check it out, you should! Inside you’ll find 30 guests speakers, 5 workout...

Fluffiest Vegan Pancakes

Fluffiest Vegan Pancakes I'm not a vegan. But I've taken an interest in vegan recipes ever since I found out my 2 year old is allergic to eggs, in addition to cashews, pistachios and sesame. As a dietitian, part of my training was learning about allergies and special...

Strawberry Cheesecake Creamsicles

Strawberry Cheesecake Creamsicles If you ask me what my favorite dessert is I'd say without thinking twice - cheesecake! With ice cream as a close second. So you can understand why I’m currently obsessing over these crazy creamy Strawberry Cheesecake Creamsicles! I...

Food Cravings or Sleep Deprived?

  You may not think a Dietitian would talk to you at length about your sleeping habits. After all, you came to figure out how to best eat for optimal health. What does sleep have to do with it? A lot. How you live your life beyond the food will affect your food...

Pina Colada Chia Pudding

Pina Colada Chia Pudding Remember like 3 years ago, when Chia Pudding was super trendy? Well, in case you haven’t noticed, I’m not super into trends. So this Chia Pudding is still happening around here. I mean, as far as I’m concerned, there is no expiration date on a...

Pin It on Pinterest

Share This