HEALTHIER CHOCOLATE PB CUPS

HEALTHIER CHOCOLATE PB CUPS

If you’re craving something sweet but still want to keep things on the healthier side, these homemade chocolate peanut butter cups are the perfect treat! They’re chewy, crunchy, lightly sweetened, and topped with rich dark chocolate and a sprinkle of flaky sea salt for that irresistible balance of flavors. Plus, they’re super easy to make—no baking required!

Ingredients:

• ¾ cup organic creamy peanut butter (or your favorite nut butter, like almond or cashew)
• 1 ½ cups rolled oats (I used gluten-free, but any will work!)
• 1 cup puffed rice (adds a nice crunch!)
• 1/3 cup raw honey (or pure maple syrup for a vegan option)
• 1 cup melted dark chocolate (choose high-quality chocolate for the best flavor)
• Flaky sea salt (for that final touch of magic✨)

Instructions:

1️⃣ Prepare the Base: In a large mixing bowl, combine the peanut butter, rolled oats, puffed rice, and honey. Stir everything together until the mixture becomes thick and sticky. It should hold together when pressed—if it’s too dry, add a little more peanut butter; if too wet, add a few more oats.

2️⃣ Shape the Cups: Using a spoon or small cookie scoop, divide the mixture evenly into a muffin pan (lined with cupcake liners or lightly greased for easy removal). Press each portion firmly into the mold to create a compact base. A spoon or your fingers work best here!

3️⃣ Flatten & Smooth: Use the back of a spoon to gently press down and smooth out the top of each mixture, making sure they are even and well-packed. This helps create a solid base for the chocolate topping.

4️⃣ Add the Chocolate Layer: Melt the dark chocolate (either in a microwave in 20-second intervals, stirring between each, or using a double boiler). Once smooth and fully melted, drizzle or spoon the chocolate over each peanut butter mixture, covering the top evenly.

5️⃣ Finishing Touch: Sprinkle a pinch of flaky sea salt on top of the chocolate while it’s still melted. This enhances the flavor and gives a slight crunch!

6️⃣ Chill to Set: Place the muffin pan in the freezer for about 15-20 minutes, or until the chocolate is fully set and firm.

7️⃣ Enjoy! Once the cups have hardened, use a butter knife to gently pop them out of the pan. Peel off the liners if used, take a bite, and enjoy the perfect blend of creamy peanut butter, crunchy oats and rice, rich chocolate, and a hint of salt.

✨ Storage Tip: Keep these stored in an airtight container in the fridge for up to one week, or freeze them for longer storage. Just let them sit at room temperature for a few minutes before eating if frozen.

This recipe makes 12 delicious chocolate peanut butter cups! Perfect for meal-prep snacks, post-workout fuel, or a healthier dessert.

Let me know if you want any tweaks! ❤️