Peanut Butter Cups

Prep Time 20 minutes
Freezer Time 20 minutes
Servings 18 Mini Peanut Cups
Calories 317 kcal


  • 200 g quality dark chocolate 80% cocoa powder
  • 250 g creamy peanut butter no sugar added
  • 30 ml pure honey
  • 25 g almond flour
  • 2 pinches fine sea salt


  1. Line 2 mini muffin pans with 9 paper liners.
  2. Place 60g chocolate in a microwave-safe bowl.
  3. Microwave the chocolate on high for 30 seconds. Remove and stir gently. If the chocolate is not melted, repeat the process once more.
  4. Divide the chocolate among paper liners, coating bottom, and sides.
  5. Place the cups in the freezer for 10 minutes.
  6. In the meantime, combine peanut butter, honey, and almond flour in a bowl, until smooth.
  7. Remove the cups from the freezer. Fill each cup with an equal amount of peanut butter and smooth the top.
  8. Pop back in the freezer for 10 minutes.
  9. Melt the remaining chocolate in a microwave.
  10. 10. Remove the cups from the freezer and generously coat with remaining chocolate.
  11. 11. Sprinkle with salt and freeze 10 minutes.
  12. 12. Remove the peanut butter cups from the freezer and discard the paper liners.
  13. 13. Serve cups.

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