I died and went to heaven.
These little morsels are insanely quick to make and SO much better than any Reese’s Peanut Butter Cup you’d buy in the store! No allergens, no refined sugars…I can almost call these health food!
These quickly became a favored treat with my kids…and they like to regularly make them all by themselves (really!).
Of course I have to be in the mood for an epic melted chocolate mess…but most days I can manage! High five to all the mommas out there!
Different way to shape these healthy peanut butter cups? Short cut method?
While I like to make these in a mini muffin tin to monitor the size…they can be made in larger muffin tins, candy molds, or even in bar form!
You get decide!
Bar form is definitely the quickest: spread a parchment lined 8 x 8 pan with half the chocolate mixture. Place in freezer to firm for 5-10 minutes. Then smooth the filling right over the top. Freeze 5-10 minutes then add the remaining melted chocolate right over the top and chill or freeze to firm up before cutting!
Can I make these keto or low carb peanut butter cups?
By using Lily’s Chocolate and a low carb liquid sweetener like Surkin Fiber Syrup, you can make these lower carb!!
Powdered erythritol would do the the trick too, I whir my favorite Lankanto sweetener in my BlendTec if I use it!
Or if you want to go for a fat bomb style, skip the chocolate all together and enjoy a peanut butter fudge!
Can I use different nut or seed butters to make paleo peanut butter cups?
You bet!
I use whatever I have on hand!!
Cashew butter, sunflower seed butter, and almond butter have all made their way into these tempting morsels! You can even refer to this post for how to make peanut butter! make
I am imagining using some homemade macadamia nut butter or mixed nut butter would be a fun twist too!
Why is fair trade chocolate important?
Whatever chocolate you choose, please select a Fair Trade Certified Chocolate.
In this way, we can be sure our treats are NOT being created on the backs of children and their impoverished families.
Please read more about why I choose Fair Trade Certified chocolate here. Or another great article here.
A couple of my favorite brands I regularly buy (there ARE MORE, LOOK FOR THE “FAIR TRADE CERTIFIED” LOGO):
Want Some More Homemade Real Food Candies To Try?
- Mint Truffles are vegan and paleo and surprisingly easy to pull together. Just like the old Frango Mints!
- An unusually ingredient lends the intense raspberry flavor to these dark Raspberry Chocolate Truffles!
- Paleo See’s Candies @Recipes to Nourish
- Or if you love the combo of peanut butter and chocolate together, these buckeye brownies totally caught my eye!
Paleo ‘Peanut Butter’ Cups Recipe:
Give these a whirl…but be warned, they are ADDICTIVE, and therefore hard to resist!!!
They are delicious with or without the chocolate, and need to be stored in the freezer!
If you try these delicious candies, I want to hear from you!! So please leave a comment below!
Healthy Paleo"Peanut Butter" Cups
Ingredients
- 1 cup sunflower seed butter OR any nut butter of your liking!
- 1/2 cup coconut oil softened (it's solid at room temp)
- 1/4-1/2 cup honey or any liquid sweetener to taste. I like about 5 tablespoons. I have also used half stevia to keep sugar lower
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt optional
- 1 cup dark chocolate chips melted, Fair Trade Certified
Instructions
- Blend all ingredients (except chocolate) in a mixer or food processor until smooth.
- Melt the chocolate chips in the microwave. DO NOT OVER-HEAT THEM...it makes them gritty and tough. I always start with a minute, stir and do 20-30 second increments after that. When about 2/3 are melted, I just keep stirring until all are melted.
- Line a muffin tin (all I had was large paper muffin liners, but these would be perfect in mini muffins too).
- Pour a tablespoon or so of melted chocolate into paper liner, and brush the chocolate up the sides, no need to be exact (anyone who knows me knows I am more about taste than looks, not patient enough for the pretty details!) The chocolate will harden almost instantly as you brush it up the sides.
- Fill with the sunbutter filling, and place in the freezer.
- Store under refrigeration or in the freezer! You could always use a zester to put some pretty chocolate curls on top, or a few extra chocolate chips.
- Another simplified way is to do the whole seed butter mixture in an 8 x 8 pan and spread the melted chocolate over the top.
Nutrition
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Peanut butter cups were my favorite treat growing up and I’m so excited you made a paleo version! I bet they are amazing with sunflower butter.
These look absolutely decadent, and I love that there’s a nut free option with the sunbutter too!
I would love to try this recipe. I have lots of friends who can’t have peanut butter so this would be perfect for the times they were to stop by!
Peanut butter cups are a holiday tradition for me! I usually buy them at Walmart… so unhealthy. Haha. I can’t wait to try these instead this year!
May I substitute avocado oil instead of coconut oil? If so, would I still use 1/2 cup?
Hi Mischa! Coconut oil is solid at room temp, so I would switch to butte r, or palm shortening first. Because avocado oil is never solid, the mixture will be too thin to hold shape….unless you always eat and work with it frozen (Which is an option!) and I would definitely use less, 3-4 T would be plenty). Let me know if you have any other questions!
Another recipe that I will have to try!
I don’t even remember how I came across this post (probably pinterest). I made these and they were a TOTAL HIT!!!! Can’t wait to make them again. I had never had sunflower butter before…MOVE OVER ALMOND BUTTER!!!! Sunflower butter is way better.
we like sunbutter more than almond in this house too Nikki! Glad you liked them! Thanks for stopping by to tell me!
YUM!, Its not even 8 am and I am hungry for these~ Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Can’t wait to see what you link up this week! The party link up is open!
Cindy
Absolutely gorgeous photography, Tessa!
Can xylitol be used as a sweetener? If so, how do I do that in the recipe? Honey is not an option and the family is not fond of stevia. Thanks so much.
Hi Tessa,
These look amazing…and your picture! Magazine worthy girlfriend. Beautiful!!!
xoxo
Thanks for linking up and sharing on Mostly Homemade Mondays! We’re so glad you joined us, and look forward to seeing what you link up next week 🙂
Kelli @ The Sustainable Couple
http://www.thesustainablecouple.com
Yum! Just in time for Easter too. I am going to print this out and also share on google & Pinterest. Thanks for sharing on Real Food Friday Blog Hop!
These sound fantastic. Hello from Real Food Fridays. 🙂
Wow, I can almost taste these, they look super yummy! I’m pinning this now and trying it SOON!! 🙂
I can’t wait to make an Easter egg version of these! Yum!
Don’t have any coconut oil right now, do you think it would work with coconut butter in place of coconut oil. If so, will try making with almond butter.
If not, will try once I buy more coconut oil.
Hi Sandy! Yes, it should work, but the texture will be different as coconut butter has more of the meat in it.. And they might be a bit firmer too. If you make them like that….let us know how they turn out!
Forgot to post that we (me and my preschooler) loved the recipe using coconut butter (turns out more firm) and even love the recipe without chocolate! We like to add cinnamon. Once we finished using the coconut butter, we bought coconut oil again. Making them with coconut oil makes for more of a melts in your mouth type of candy 🙂
Hi Sandy! I have actually done that too for a firmer result….great minds think alike! I appreciate your feedback!
I am fairly new to healthy cooking. I am just wondering if your calorie count is correct? Just doing the math between coconut oil and a cup of sunflower seed butter the cups would have over 100 calories, not including chocolate? Thank you!
Hi Kristi! I used My Fitness Pal to compute….keep in mind this recipe is for 30 pieces…those are not huge portions! Depending on how many you make….those calories will climb….
Mmm… inspiring! I’ve been in the mood to make something “peanut buttery” with sunflower seed butter. I think I’ve found it! 🙂
Thanks for sharing this recipe on Tuesday Greens! We have a peanut allergy in our house and finally found a coconut oil that does not have a chance for cross contamination. We will give these a go!
Thanks so much for posting! I tried them and they were delicious. My husband is paleo and misses candy, and he loved them. I featured your recipe on my blog (with full credit and link to you) and changed up a couple of things to suit our family.
http://dontmesswithmama.com/2013/04/05/paleo-peanut-butter-cups-with-sunflower-seed-butter/
These look delicious! Thanks for sharing this with us last week! Hope you join us again at Eco-Kids Tuesday!!
Wowza! Love this! Oh, how I miss peanut butter cups! These will be great for my family! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
The party will be GREAT this week! We are giving away a tote full of goodies from Namaste Foods! The items are gluten free and allergy friendly! Can’t wait to see what you bring to the party!
Cindy from vegetarianmamma.com
Oh wow, you’ve convinced me, quick easy and delicious, what more could I want!
Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
http://www.greenthickies.com/healthy-vegan-fridays
I may just have to make these for my son’s 2nd birthday!
Thank you for sharing this on Tuned-in Tuesday Blog Hop! Looking forward to seeing what you have to share tomorrow! http://www.healthyrootshappysoul.com/2013/03/tuned-in-tuesday-blog-hop-3.html
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Love these! My grandma used to make something similar rolling nut butter in melted chocolate. Now that I’m allergic to nuts AND sunflower seeds I’m trying to find a sub… Thanks for sharing this on WNWNW 🙂
Hi Tessa,
These Peanutbutter Cups look wonderful! Thank you so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
Oh, my! I NEED to make these! I just pinned them to 3 different boards just in case I forget.
Thanks for sharing at Wildcrafting Wednesday. These look so GOOD.
Man, oh man, you did it again! I’m beginning to think all you do is dream up and whip up amazing food, because how can you possibly do everything else AND make food this awesome?
Thanks for sharing on Healthy 2Day Wednesday :-).
Love the sub of sunflower seed butter! What a healthy alternative, can’t wait to make these.
Thanks for posting Tessa! 🙂
Oh wow, these look incredible! And I love the simple ingredients. What a gem!! Thanks for sharing at Raw Foods Thursdays!!
Whoa! Yum times a million!! 🙂 You need to make mini ones of these around Halloween and sell them!
Who needs to wait for Halloween Gigi?! This recipe is so quick and easy….I share whenever I have them on hand…and everyone always wants the recipe!
These peanut butter cups sound so good – and it’s wonderful all the healthy ingredients they contain!
Oh my, this looks amazing!! Thanks for linking to Tasty Tuesday at NapTime creations. You are being featured this week! Come by and grab a featured button.
This recipe looks wonderful! Thanks for sharing at Scrumptious Sunday!
Hi Tessa,
Thanks so much for linking up to Creative Thursday this week. Thanks for the tip about the coconut oil recipes too. I will definitely be checking those out.
Hope to see you again next week. Have a wonderful weekend.
Michelle
Hi,
I followed you over from Mix it up Monday and this looks amazing! I bought coconut oil a few weeks ago because of all the health benefits and have been looking for what to do with it. Now I know. Thanks for sharing
I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party at http://www.michellestastycreations.blogspot.com.
Have a great day,
Michelle
Hi Michelle, thank you for stopping by! I have loads of coconut oil recipes on my blog…look in desserts and baked goods! And thank you for the invite, linked up!
My husband will love me (more) if I make these! Thanks for sharing the recipe.
I can’t wait to try this! I have pinned this to my Sweet Tooth Pinterest Board. Cherished Handmade Treasures Pinterest
Thanks for linking up to the Creative Corner Hop. I hope you will be back again next week!
Sandy
Cherished Handmade Treasures
enjoy Sandy!
Wow! Thanks for this recipe Tessa!!
I was seriously thinking yesterday of making something like this with honey and coconut oil…too weird that I’d find this today!
For chocolate, I mix 1 Tbso honey, 1 Tbsp cocoa, and 1 Tbsp coconut oil. (you can adjust the amounts however you like, but it’s very basic and tastes good! It hardens too, which is great!)
Thanks 🙂
Great Sophie! I hope you love them…I will give your ratio a shot too….I have also been using some cocoa butter…but it is pricey!
These look so good! Might have to give it shot. Thanks for sharing!!
These look like a treat for adults as well as children. Thanks for sharing this.
Hi Tessa,
Yummy, great looking Peanutbutter cups, a great treat! Hope you are having a great spring week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
These look great! I make a version of these as well– I put little boxes of them in my kids’ Easter baskets this year.
our lucky little kids Leslie…wish they knew it! (;
Beautiful, Tessa! I can only imagine how yummy these are! 🙂 Need to make these for Son. 😉
xo,
Shirley
no one who tries them will be disappointed Shirely!
p.s. as I was making these, I was thinking the sunflower butter mixture would be a perfect substitute to make “Muddy Buddies”. I think I might try that next.
that’s a GREAT idea Rebeca, you’re right! I so glad you love them too…and yes, almost a health food with that coconut oil! Thanks you so much for letting me know it worked out for you, I love getting feedback!
OMG is right…these are delicious! I love that they have heart healthy coconut oil! It’s such a good choice and tastes amazing in this recipe. Can’t wait to share them with my chocolate obsessed, nut allergic 4 year old when he wakes up tomorrow.
OMG this looks amazing…pinned it!
They ARE amazing, hope you love them, and don’t hate me when you do! Thanks for stopping by and commenting Marilyn!
I just made my first batch. YUM! I made them in the Demarle mini-muffin mold which was the perfect size. I can't wait to make more! I may even experiment with different nut butters. Thank you, Tessa!
so glad to hear it….keep leaving the posts so I know people are enjoying the recipes!
YUM! Made these tonight for our small group from church and they were delicious! Everyone loved them and wanted the recipe!