Peanut butter cups are a favorite candy, but they’re also something my family always gets excited about, until I made this Healthier Peanut Butter Cup Recipe. When I told them I was making a Healthier Peanut Butter Cup Recipe, they were actually willing to try it, which says a lot in my house.
Matt is not a peanut butter lover at all, but even he tried a bite. The kids were way more on board, and Landen especially likes them. I feel like these really do hit that peanut butter cup craving, but I will say there are a few things I would tweak next time I make this Healthier Peanut Butter Cup Recipe.
This is such an easy recipe. The actual mixing part of this Healthier Peanut Butter Cup Recipe doesn’t take long at all, but I will be honest, putting them together and waiting for them to set is where the patience comes in.
If I make these again, I would 100% use silicone cupcake liners. I think that would help everything be more uniform and make them a bit thinner, too. My plan next time would be to melt chocolate and spread a layer on the bottom of the silicone mold, pop it in the fridge to set, then add the peanut butter middle, top with more chocolate, and let them set again. I think that would make them look way more like a traditional peanut butter cup, and honestly, just less messy overall.
Note: You can totally adjust the amounts in this Healthier Peanut Butter Cup Recipe depending on how many you want to make. It’s basically a 2-to-1 ratio with the PB Fit and the applesauce. You don’t need a ton if you just want a few to keep in the fridge or freezer for when that sweet tooth hits.
I personally keep them in the fridge, but the freezer is even better. The middle does stay soft, so they really do need to stay cold to keep that texture, kind of like the original cup.
Okay, let’s get to this easy recipe.
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Ingredients for Healthier Peanut Butter Cup Recipe:
- Silicone Cupcake Molds
- 1 c. PB Fit
- 1/2 c. Applesauce (I only had unsweetened on hand, so I did add a little honey to our mixture. When I make these again, I will probably use sweetened applesauce).
- 1 c. Semi-sweet chocolate chips (+ tsp. coconut oil for melting the chips). To be honest, I needed to melt more chocolate chips than this. Mix a smaller amount at first and see how far it goes. You can always make more.
Mix the PB Fit and the applesauce until fully incorporated. Set the mixture in the fridge as you get the chocolate done. Next, melt your chocolate chips. (I would try to only do a half cup of chocolate chips at this part because you are just covering the bottom of each cupcake liner.)
Put a small amount of chocolate in the bottom of each cupcake silicone mold. You just need to cover the bottom. Put these in the fridge until they are set. Once the chocolate is set, bring the liners and the PB Fit mixture out of the fridge. Spoon the PB Fit mixture into each cupcake mold on top of the set chocolate layer. You just need enough to cover the chocolate, and it doesn’t need to be a thick layer. Put them back in the fridge to set.
Now, it is time to melt the chocolate chips to cover the PB Fit layer. Once melted, spread over the top of the PB Fit layer and put back in the fridge to set.
These are rich, and I feel like, because they do have some protein in them and they aren’t full of sugar, you don’t want to eat a ton of them like you would regular peanut butter cups. They’re actually pretty filling.
Again, I’m writing the instructions for how I would make them next time. The photos show how I made them the first time. Using silicone cups would make them turn out so much better and way more uniform.
If you make these, I would love ot know what you think! Let me know in the comments or share them on IG and tag me @mycreativedays.
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