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  • Total Time: 20 MINUTES
  • Yield: 12 1x

Description

After much anticipation my healthy Reese’s Peanut Butter Cup recipe is up! For those of you who do not know, I freaking die for peanut butter and chocolate. The combo is just simply divine. Given my love for peanut butter & chocolate, Reese’s peanut butter cups are. like. too. good. mouthwatering. mmm. Reese’s pieces are obviously amazing, but I tend to avoid them because they are BAD for you. Why? They are totally fake & full of white sugar, hydrogenated peanut butter, Oh, and they make you fat! After viewing various peanut butter cup recipes I created this recipe full of real unprocessed ingredients…and they are too die for!


Ingredients

Scale
  1. 1 cup melted coconut oil, scented or unscented
  2. 1 1/4 cups pb2 peanut butter powder
  3. 2 tbsp unflavoured collagen peptides (optional)
  4. 2.5 tbsp pure maple syrup
  5. small dash of sea salt
  6. 1/2 cup dark or semi sweet chocolate chips
  7. 12 muffin liners

Instructions

  1. In a medium/large bowl whisk together the first 5 ingredients to create a smooth paste
  2. Line a muffin tray with 12 liners & pour just less than 1 tbsp of the paste into each liner
  3. Place into freezer for 5 minutes
  4. While the liners are in freezer melt the chocolate in a small glass bowl. (Does not have to be liquid- I usually micro 30 seconds, mix a bit and another 30 seconds until chocolate is melted/still a bit lumpy)
  5. Take tray of liners out from freezer- spoon a bit of chocolate into each tray, and freeze 3 minutes
  6. Remove from freezer and top with remaining peanut paste and place back into freezer for 10 minutes

Notes

  1. Keep these babies in the freezer because they melt quickly!