No-Bake Peanut Butter Chocolate Cups

These No-Bake Peanut Butter Chocolate Cups are just plain amazing and the perfect go-to treat for any occasion. The perfect blend of chocolate and nuttiness with a smooth and chewy texture. These delicious cups come together in less than 20 minutes, are guilt-free with minimal sugar and no additives. Gluten-free, Dairy-Free and Vegan friendly. Much better option to store bought Peanut Butter Chocolate Cups. You’re guaranteed to find yourself making these over and over again! 

No-Bake Peanut Butter Chocolate Cups

With Valentine’s Day right around the corner is only right to bring you guys this heavenly No-Bake Peanut Butter Chocolate Cups recipe. However, they’re so good you will find yourself making these over and over again! Guys, this one is seriously a must try! 

Everything about these cups is amazing. They’re smooth, chewy with a hint of crunchiness. So chocolaty and nutty you won’t get enough of these. It’s seriously so hard to just have one.

My favorite part about recipes (other than cooking and eating them of course), is when they are easy to make. Especially when it comes to a sweet treat. Sometimes you just want something sweet and don’t want to spend hours in the kitchen making it. You certainly don’t want to have a million dishes to do after. 

These No-Bake Peanut Butter Chocolate Cups come together in barely 20 minutes. And there are minimal dishes to clean after. So it’s a great treat to make quickly and have on hand for when that sweet tooth kicks in and you want a small treat to indulge in. 

Ingredients needed to make No-Bake Peanut Butter Chocolate Cups:

• Dark Chocolate Chips– Or any good quality dark chocolate for melting.
• Coconut Oil– I use unrefined because it has less of a coconut flavor.
• Coconut Flour– You can also use bleached almond flour.
• Peanut Butter– I like using smooth but you can use crunchy if you’d like. Definitely use unsalted.
• Raw Walnuts– They add a great crunch.
• Pitted Dates– For natural sweetness. You can also use maple syrup.

Equipment need to make No-Bake Peanut Butter Chocolate Cups:

• Food Processor– To combine all ingredients together for the filling.
• Silicone Muffin Pan– To mold your cups in.
• Small Saucepan– For melting your chocolate.

How to make No-Bake Peanut Butter Chocolate Cups:

• Step 1– In a food processor combine coconut flour, peanut butter, raw walnuts, pitted dates and 2 tablespoons coconut oil. Pulse on high for 30-40 seconds until well combined. 
• Step 2– Using a spoon, scoop out mixture and start rolling into balls. Roll mixture into 12 small balls. Set aside. 
• Step 3– Place a small saucepan on stovetop and turn heat to low. Melt remaining 3 tablespoons coconut oil and chocolate chips. Stir occassionally while chocolate melts to prevent it from sticking to pan and burning. 
• Step 4– Pour about 1 tablespoon melted chocolate evenly throughout each silicone muffin mold. Spreading on the bottom of each mold. Place each rolled ball in each muffin mold. Press down on each ball and pat down. 
• Step 5– Pour the rest of melted chocolate on top each peanut butter mixture until well coated. Do about 2 tablespoons at a time on each. Then spread any remaining chocolate evenly.  
• Step 6– Place muffin pan in fridge for about 15-20 minutes or until cups have hardened. Remove cups from fridge and gently pop out of muffin pan. 
• Step 7– Keep Peanut Butter and Chocolate Cups refrigerated for up to 5-7 days or in the freezer for 3-4 months. Enjoy!

Tips and Substitutions:

1. Stir occasionally every time you are melting the dark chocolate- Chocolate can burn and stick to pan very easily. Stir occasionally while melting chocolate to prevent this from happening.
2. Place silicone muffin pan on a baking sheet pan- Silicone muffins pans can be flimsy. Place it on to of a sheet pan. This will make it easier to transport pan to and from the fridge.
3. Substitute for coconut oil- Use avocado oil or unsalted butter. 
4. Substitute for coconut flour- Use blanched almond flour.
5. No Peanut Butter?- Use Almond Four as a substitute.
6. Switch up your nuts- Instead of walnuts you can use almonds, pecans, cashews, etc.

Variations:

• Add some cinnamon– For some added spice.
• Add some seeds– Chia seeds, hemp seeds, or flax seeds for some added fiber and other nutrients.
• Make them protein peanut butter chocolate cups– Add 1-2 scoops of protein powder or collagen peptides for some added protein.
• Top with some flaky salt– Adds some depth to the flavor.

No-Bake Peanut Butter Chocolate Cups FAQ’s:

Are No-Bake Chocolate Peanut Butter Cups healthy? 

These homemade No-Bake Peanut Butter Chocolate Cups are pretty healthy. They are made with clean ingredients. They are also allergen friendly as they are gluten-free and dairy-free. When compared to any store bought Peanut Butter Chocolate Cups, these are a much cleaner option. Perfect to indulge in guilt-free!

Can I use almond butter?

Yes. You can use almond butter as a substitute for peanut butter.

Can I use any flour?

You can use any gluten-free flour that can be consumed raw such as blanched almond flour or oar flour.

Meal Prepping it:

You can’t have a complete meal plan without having a sweet treat included! Having healthy snacks around is a must. These peanut butter cups are perfect to make and keep in your fridge or freezer. They will satisfy that sweet tooth and make for a great afternoon treat to enjoy. Make ahead and keep refrigerated for up to 5-7 days or frozen for 3-4 months.

Storing No-Bake Peanut Butter Chocolate Cups:

Once your No-Bake Peanut Butter Chocolate Cups have harden in the fridge, place them in an airtight container or in a large zipper bag. Keep your peanut butter chocolate cups refrigerated for 5-7 days.

Freezing No-Bake Peanut Butter Chocolate Cups:

These No-Bake Peanut Butter Chocolate Cups freeze great. They are actually really good when you eat them right out of the freezer. The best way to freeze these is while they are still in the silicone muffin molds. Pop them out after they have been in the freezer for a couple of hours. Place them in a freezer bag and keep frozen for 3-4 months.

Did you like this No-Bake Peanut Butter Chocolate Cups recipe? You may also like these other recipes for chocolate treats too:

• Chocolate Fruit Cups
• Chocolate Peanut Butter Oatmeal Nests
• Dark Chocolate Peanut Butter Fudge
• Healthy Homemade Fudgsicles
• Chocolate Covered Strawberries

4.88 from 8 votes

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No-Bake Peanut Butter Chocolate Cups

These No-Bake Peanut Butter Chocolate Cups are just plain amazing and the perfect go-to treat for any occasion. The perfect blend of chocolate and nuttiness with a smooth and chewy texture. These delicious cups come together in less than 20 minutes, are guilt-free with minimal sugar and no additives. Gluten-free, Dairy-Free and Vegan friendly. Much better option to store bought Peanut Butter Chocolate Cups. You’re guaranteed to find yourself making these over and over again! 

Course Dessert, Snack

Cuisine American

Keyword No-Bake Peanut Butter Chocolate Cups

Prep Time 2 minutes

Cook Time 15 minutes

Total Time 17 minutes

Servings 12 cups

Calories 273 kcal

Author Angelica Arias

Ingredients

• 1 cup coconut flour
• 1/3 cup peanut butter (unsalted, smooth and creamy)
• 1/4 cup raw walnuts
• 4 pitted dates
• 5 tbsp coconut oil (divided)
• 1 1/4 cup dark chocolate chips

Instructions

1. In a food processor combine coconut flour, peanut butter, raw walnuts, pitted dates and 2 tablespoons coconut oil. Pulse on high for 30-40 seconds until well combined. 

2. Using a spoon, scoop out mixture and start rolling into balls. Roll mixture into 12 small balls. Set aside.

3. Place a small saucepan on stovetop and turn heat to low. Melt remaining 3 tablespoons coconut oil and chocolate chips. Stir occassionally while chocolate melts to prevent it from sticking to pan and burning.

4. Pour about 1 tablespoon melted chocolate evenly throughout each silicone muffin mold. Spreading on the bottom of each mold. Place each rolled ball in each muffin mold. Press down on each ball and pat down. 

5. Pour the rest of melted chocolate on top each peanut butter mixture until well coated. Do about 2 tablespoons at a time on each. Then spread any remaining chocolate evenly.  

6. Place muffin pan in fridge for about 15-20 minutes or until cups have hardened. Remove cups from fridge and gently pop out of muffin pan.

7. Keep Peanut Butter and Chocolate Cups refrigerated for up to 5-7 days or in the freezer for 3-4 months. Enjoy!

Recipe Notes

Tips and Substitutions:

1. Stir occasionally every time you are melting the dark chocolate- Chocolate can burn and stick to pan very easily. Stir occasionally while melting chocolate to prevent this from happening.
2. Place silicone muffin pan on a baking sheet pan- Silicone muffins pans can be flimsy. Place it on to of a sheet pan. This will make it easier to transport pan to and from the fridge.
3. Substitute for coconut oil- Use avocado oil or unsalted butter. 
4. Substitute for coconut flour- Use blanched almond flour.
5. No Peanut Butter?- Use Almond Four as a substitute.
6. Switch up your nuts- Instead of walnuts you can use almonds, pecans, cashews, etc.

Nutrition Facts

No-Bake Peanut Butter Chocolate Cups

Amount per Serving

Calories

273

% Daily Value*

Fat

 

18

g

28

%

Saturated Fat

 

13

g

81

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

2

g

Cholesterol

 

0.2

mg

0

%

Sodium

 

72

mg

3

%

Potassium

 

226

mg

6

%

Carbohydrates

 

24

g

8

%

Fiber

 

5

g

21

%

Sugar

 

13

g

14

%

Protein

 

5

g

10

%

Vitamin A

 

14

IU

0

%

Vitamin C

 

0.1

mg

0

%

Calcium

 

68

mg

7

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.

**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used. 

**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family. 

*Post updated as of 3/31/2020