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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Looking for a perfect homemade dessert? This healthier version of Reese’s peanut butter cup is gluten-free and dairy-free, making it a great option for those with dietary restrictions. It comes together in about 45 minutes, with a silky chocolate layer and a nutty almond-peanut base. The flaky salt on top adds a delightful crunch and balance to the sweetness. A simple yet satisfying treat that’s easy to whip up in a muffin tin!
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Mix almond flour, creamy peanut butter, and maple syrup together in a bowl until well combined.
Place about one tablespoon of the mixture into each cup of a 12-cup muffin tin and flatten out evenly.
Melt chocolate chips in a double boiler until smooth.
Add creamy peanut butter to the melted chocolate and mix until fully incorporated.
Pour the melted chocolate and peanut butter mixture over the 1st layer in the muffin tin.
Sprinkle flaky salt on top of each cup.
Place the muffin tin in the refrigerator for at least 30 minutes until the cups are set.
Remove from the refrigerator and enjoy!
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Use a double boiler to melt the chocolate chips gently and avoid burning.
For extra crunch, you can add crushed nuts on top along with the flaky salt.
If you don’t have a muffin tin, you can use silicone molds for easy removal.
Can I use a different nut butter?
Yes, you can substitute creamy peanut butter with almond butter or cashew butter for a different flavor.
How do I store these peanut butter cups?
Store them in an airtight container in the refrigerator for up to a week.
Can I make this recipe vegan?
Yes, ensure your chocolate chips and maple syrup are vegan-friendly to make the recipe fully vegan.
What can I use instead of flaky salt?
You can use a pinch of sea salt or omit it entirely if preferred.
Can I freeze these peanut butter cups?
Yes, you can freeze them for up to a month. Let them thaw slightly before serving.
