Just 6 ingredients, gluten-free, vegan and no bake, these are a healthier version of the classic
Indulgent, Yummy & a Perfect Treat!
Small but mighty! You neeeedd a stash of these MINI CHOCOLATE PEANUT BUTTER CUPS in your fridge or freezer. Just 6 ingredients, Gluten-free, Vegan and no bake, they are a healthier version of the classic and SO YUMMY!
There’s some graham cracker crumbs mixed in with the peanut butter for a little crunch and they are topped with sea salt or chopped walnuts for some extra yumm!
And did I mention they are SUPER easy to make? Perfect to meal prep a batch and keep in the fridge or freezer for when you want something sweet.
Have a peanut allergy? While I have not made these with anything other than peanut butter, they should work equally well and taste super yummy with other nut butters or sunflower seed butter. Leave a comment below is you try them this way 🙂
For guidance on finding safe Gluten-Free Halloween Candy, check out this post by GF Jules and this list from About.com. As a reminder, use these or any list as a guide and always use your own best judgment as ingredients, formulations and manufacturing processes change constantly.
Just 6 ingredients, gluten-free, vegan and no bake, these chocolate peanut butter cups are super easy to make and SO YUMMY! Store well in the refrigerator for several weeks or the freezer for several months.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, No Bake, Healthy Treat
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 24 mini cups
Peanut Butter Base
1 cup Natural Peanut Butter
½ cup gluten-free graham cracker crumbs (we chopped gluten-free graham crackers in a food processor)
¼ cup pure maple syrup
2 tablespoon coconut oil, melted
1 cup semi-sweet chips (I used Enjoy Life Foods )
¼ cup almond milk or milk of choice
Sea Salt or chopped walnuts for sprinkling, optional but recommended
Place parchment baking cups in 24 mini muffin tins and set aside.
Peanut Butter Base
In a sauce pan over low heat, mix peanut butter and coconut oil until well combined/ peanut butter softens. Add graham cracker crumbs and maple syrup. Stir until well combined.
Remove mixture from heat and divide evenly among muffin cups.
In a small saucepan, over low heat, add chocolate chips and almond milk. Stir until the chocolate has melted and mixture well combined.
Spoon melted chocolate mixture evenly over the peanut butter mixture.
Top with chopped walnuts or sea salt, if using
Place in refrigerator to set for at least 2 hours before serving.