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!
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
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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.
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Using a spoon, scoop out mixture and start rolling into balls. Roll mixture into 12 small balls. Set aside.
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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.
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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.
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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.
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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.
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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:
- 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.
- 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.
- Substitute for coconut oil- Use avocado oil or unsalted butter.
- Substitute for coconut flour- Use blanched almond flour.
- No Peanut Butter?- Use Almond Four as a substitute.
- Switch up your nuts- Instead of walnuts you can use almonds, pecans, cashews, etc.