Home » 3-Ingredient Homemade Peanut Butter Cups
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These homemade peanut butter cups are a brilliant, healthier alternative to everyone’s favourite store-bought treat – and they only contain 3 ingredients! With a delicious dark chocolate shell and a fudgy sweet-salty peanut butter filling, this gluten free + vegan sweet treat is easy to make, and almost too easy to eat.
Peanut butter cups. A food love affair that started in 1928, and persists to this very day. While known in the UK, Reese’s peanut butter cups are very much a US thing – so it’s hardly surprising that while I’ve heard about them before, I had my very first taste of them only a week ago. (Shocking, I know.)
And… I like the idea. The chocolate shell, the almost fudgy sweet-salty peanut butter filling – but at the same time, they were too sweet and had that “artificial” taste of overly processed peanut butter and milk chocolate.
I’m sure the US folks are completely outraged right now. Don’t get me wrong –if you like them, love them, can’t live without them: more power to you! But if you are like me, and you want to taste the slight bitterness of dark chocolate, and the nutty earthiness of peanut butter, with just the right balance between sweet and salty… read on.
Because while buying them in the store is the easiest route to take, making your own homemade peanut butter cups is just as easy. Plus, you control the sweetness and saltiness levels, you decide what’s the perfect chocolate : peanut butter ratio, you decide how big or small you’ll make them. And what’s not to love about that?
And, well, making homemade peanut butter cups is just plain fun. Swirl melted chocolate around the inside of some cupcake liners, set the chocolate in the freezer, fill the cups with a mixture of peanut butter + maple syrup (or honey), and finish everything off with a final layer of chocolate.
That’s it. It’s the kind of thing that’s super fun to to with kids, or on your own on a random Sunday afternoon while blasting your favourite tunes. Just… make sure you make plenty to last you through the week. Because these homemade peanut butter cups are the perfect after lunch treat, or a late night snack when you’re craving something sweet.
Enjoy, friends. I hope you love them as much as I do. And now, I’m off to make a new batch, because my last one miraculously disappeared. Must be those peanut butter cup gremlins.
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3-Ingredient Homemade Peanut Butter Cups (Gluten + Dairy Free, Vegan)
These homemade peanut butter cups are a brilliant, healthier alternative to everyone’s favourite store-bought treat – and they only contain 3 ingredients! With a delicious dark chocolate shell and a fudgy sweet-salty peanut butter filling, this gluten free + vegan sweet treat is easy to make, and almost too easy to eat.
Print Rate SAVE
5 from 3 votes
Prep Time 15 minutes mins
Chilling Time 1 hour hr
Total Time 15 minutes mins
Servings 15
Author Kat | The Loopy Whisk
Ingredients
For the peanut butter cups:
- 7 oz (200 g) dark chocolate, melted
- 1/2 cup (125 g) smooth peanut butter (I recommend using a natural peanut butter, with no added sugar)
- 2 1/2 tbsp (50 g) maple syrup or honey
- pinch of salt (optional, depending on whether your chosen peanut butter contains added salt)
You will also need:
- 15 small cupcake liners/cases
Instructions
Fill a small cupcake liner with the melted chocolate to the top, then turn the liner upside-down and allow the excess chocolate to drip off. Repeat with the remaining cupcake liners, and place them onto a baking sheet.
Freeze the chocolate coated cupcake liners for ~5 minutes, then repeat the procedure (filling the liners with chocolate and letting the excess to dip off), making sure that the sides of the cupcake liners are well coated with the chocolate.
Freeze again for ~5 minutes.
In the mean time, mix together the peanut butter, maple syrup (or honey) and salt (optional).
Fill the firmed up chocolate coated cupcake liners with the peanut butter filling, smoothing out the top. Leave ~1 mm space at the top for the chocolate layer.
Spoon some melted chocolate on top of each filled chocolate cup, so that you get a smooth, even peanut butter cup top.
Freeze for at least 1/2 hour to allow the chocolate to properly set. Then, peel off the cupcake liners and enjoy!
The homemade peanut butter cups keep well in a closed container in a cool dry place (or the fridge) for ~1 week, or in the freezer for ~1 month.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!
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