A quick, no-bake treat that combines the creamy goodness of peanut butter with a rich, indulgent chocolate topping. These peanut butter cups are the perfect balance of sweet and salty, with the added health benefits of oats and natural ingredients.
Servings & Timing
- Yield: 12–15 cups
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
Ingredients List
For the Base Layer
- 1½ cups oat flour (or ground rolled oats)
- ½ cup natural peanut butter (smooth or crunchy)
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- Pinch of sea salt
For the Chocolate Topping
- 1 cup dark chocolate chips (or semi-sweet for sweetness)
- 2 tbsp coconut oil
Instructions
-
Make the Base Layer
In a large bowl, combine oat flour, peanut butter, honey (or maple syrup), melted coconut oil, vanilla extract, and a pinch of sea salt. Stir until the mixture is smooth and well-combined. -
Prepare the Cup Liners
Line a muffin tin with cupcake liners or silicone muffin molds. -
Press the Base Layer
Divide the peanut butter mixture evenly among the cupcake liners. Press the mixture down firmly to form an even base layer. Place the muffin tin in the freezer for 10–15 minutes to firm up. -
Prepare the Chocolate Topping
In a small saucepan, melt dark chocolate chips and coconut oil over low heat, stirring constantly until smooth. Alternatively, melt them in a microwave in 20-second intervals, stirring between each. -
Top the Cups
Once the base layer has firmed up, spoon the melted chocolate evenly over each peanut butter base. Use a spoon or offset spatula to spread it out evenly. -
Chill
Place the muffin tin back into the freezer for at least 30 minutes, or until the chocolate is set and the cups are firm. -
Serve
Once fully chilled, remove the cups from the muffin tin and enjoy! Keep them stored in the refrigerator for best results.
Additional Notes
- Oat Flour: You can use ground rolled oats as a substitute for oat flour, or blend rolled oats in a food processor until fine.
- Peanut Butter: Crunchy peanut butter adds texture, while smooth creates a creamier consistency.
- Sweeteners: Maple syrup provides a more natural sweetness, while honey gives a touch of floral flavor.
- Chocolate: Use dark chocolate for a more intense cocoa flavor, or semi-sweet chocolate for a sweeter topping.
Dietary Info
- Calories: 210 (per cup)
- Fat: 17g
- Carbohydrates: 15g
- Sugar: 9g
- Protein: 5g
Step-by-Step Cooking Guide
- Step 1: Combine your base ingredients and mix until smooth.
- Step 2: Press the mixture into lined muffin cups.
- Step 3: Prepare the chocolate topping and pour over the base layer.
- Step 4: Chill in the freezer until set and enjoy!
Ingredient Details & Substitutions
- Oat Flour: If you don’t have oat flour, you can blend rolled oats into a fine powder using a blender or food processor.
- Peanut Butter: Use your favorite type—smooth for a creamy texture or crunchy for added texture.
- Coconut Oil: This helps the chocolate topping set firm, but you can substitute with butter if preferred.
Recipe Variations & Serving Suggestions
- Variation: Add a sprinkle of sea salt on top of the chocolate layer for a salty-sweet contrast.
- Serving Suggestion: These cups pair well with a hot cup of coffee or a tall glass of almond milk.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: For longer storage, these cups freeze well for up to 2 months. Just thaw in the fridge for about 10–15 minutes before serving.
FAQs
Q: Can I use a different nut butter?
A: Yes! Almond butter or cashew butter would also work great in place of peanut butter.
Q: Can I make these without coconut oil?
A: You can substitute with butter, though coconut oil adds a nice richness to the flavor and helps the chocolate set.
Q: How long do these last in the fridge?
A: These no-bake cups will last up to 1 week in the fridge if stored in an airtight container.
Optional Personal Story
These No-Bake Chocolate Peanut Butter Cups were inspired by my love for quick, no-bake treats that satisfy a sweet tooth but also pack some protein and healthy fats. They’ve become a go-to snack in my kitchen—perfect for when I need a little indulgence without the guilt.
Call-to-Action
Tried these No-Bake Chocolate Peanut Butter Cups? Share your creations or tag your photos on Instagram or Pinterest. I’d love to see how you make them your own!
