horizontal eye-level view of a white plate piled with peanut butter cups

Healthy Chocolate Peanut Butter Cups | Vegan, Refined Sugar-Free, Soy-Free

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 mini cups

A much healthier version of a classic chocolate peanut butter cup!


Chocolate Cups

  • 300 g semi-sweet organic chocolate
  • 1 Tbsp coconut oil
  • 1/4 cup cashew cream thicker version of my homemade cashew milk
  • 2 Tbsp pure maple syrup
  • a pinch of sea salt

Peanut Butter Filing

  • 1/2 cup natural organic peanut butter smooth
  • 1/4 cup maple syrup
  • 1/4 cup cashew cream thicker version of my homemade cashew milk

Toppings (optional)

  • Fleur de Sel optional
  • dry roasted peanuts optional


  1. In a small pot over low heat, melt the chocolate (mix it with a small rubber spatula once you see the bottom part is melted). Turn the heat off, then whisk in the coconut oil, then cashew cream, maple syrup and sea salt. Remove from heat.
  2. Mix the peanut butter filling in a small mixing bowl.
  3. Line your muffin tin with paper liners. Depending on which size you’re using, drop a small amount of the melted chocolate mixture at the bottom of each cup (approx. 1 tsp for mini, 1 Tbsp for large). Make sure you have about half of the chocolate left for the tops.
  4. (If you want the "layered effect", put in the freezer for 15 min to set, then continue with the steps.) Drop some of the peanut butter mixture into each (approx. 1 tsp for mini and 2 Tbsp for large), the quantity is really up to you, how big you want your cups to be and how much you can fit in. 

  5. When you’ve distributed everything, drop the rest of the melted chocolate on top of each cups and spread flat with a small rubber spatula or a spoon. If you want, add the decorative fleur de sel and/or chopped peanuts on top, and put in the freezer for about 30 minutes or so (the large cups might need to stay for 1 hour).

Recipe Notes

Once they’re cold and set, you can put them in an airtight container and keep in the fridge for 1-2 weeks, or in the freezer for 3-4 weeks or so. 

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 119kcal | Fat: 7g | Saturated fat: 3g | Sodium: 34mg | Potassium: 118mg | Carbohydrates: 11g | Fiber: 1g | Sugar: 8g | Protein: 2g | Vitamin A: 5% | Calcium: 15% | Iron: 0.9%