These Healthy Crispy Peanut Butter Cups are a lighter version of your a classic peanut butter cup. Made with dark chocolate and creamy peanut butter. They’re an easy and delicious gluten free treat everyone will love! This post is sponsored by Organic Traditions.
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For as long as I can remember, I have LOVED peanut butter cups. They’ve been my favorite candy since I was a little kid, and I’m pretty sure I’ll never grow out of the chocolate peanut butter combo. (Who else is with me?!)
There is something about salty peanut butter combined with smooth chocolate that is just oh-so irresistible, right??
My love of peanut butter cups started with plain reese’s but as I’ve gotten older, I’m really not a huge fan of milk chocolate. To me, the taste of dark chocolate is just richer + better.
Dark chocolate peanut butter cups are not nearly as common as their milk chocolate counter parts, but Trader Joe’s does make pretty darn delicious Dark Chocolate Peanut Butter Cups.
I usually don’t buy them simply because I have almost NO will power and find myself eating nearly the entire container… oops!
The other day when I was at Trader Joe’s, I spotted the PB cups and almost bought them… but I knew I’d eat them all if I did, so I left them at the store.
When we were watching a movie later that night I 100% regretted my decision earlier in the day… but thankfully, I always have the ingredients to make these Healthy Crispy Peanut Butter Cups on hand, so I whipped up a batch.
These Healthy Crispy Peanut Butter Cups are basically like Reese’s dignified, grown up, delicious cousin. They’re made with 85% dark chocolate, all natural creamy peanut butter, and have the perfect little crunch to them thanks to Organic Traditions Probiotic Sorghum Chocolate Coconut Crunch Cereal.
Adding cereal to these was kinda the best decision I could’ve ever made.. it gives these cups a little bit of a crunch bar like twist!
This Probiotic Sorghum Chocolate Coconut Crunch Cereal isn’t like regular old cereal at the grocery store, it’s WAY better.
Unlike other cereals, this cereal is loaded in fiber, and waaaay lower in sugar (only 4g per serving!) I love it with almond milk, but it is so darn yummy in these Healthy Crispy Peanut Butter Cups.
I love the extra crunch it gives (and probiotics are always a good thing in my book!)
These Healthy Crispy Peanut Butter Cups only take about 20 minutes to make, and are perfect for a little after dinner treat or afternoon pick-me-up.
They last for at least two weeks in the fridge, although I doubt they’ll last that long! (Once you try them, you’ll find they’re hard to stop eating!)
Substitutions for this recipe:
Nut butter – You can use any type of nut butter for this recipe. Cashew, almond or even sunflower seed butter will work fine in this recipe!
Chocolate – You can also use any kind of chocolate you prefer in this recipe. I like dark, but milk chocolate also works!
Cereal -If you’re having a hard time getting your hands on Organic Traditions Cereal you can use puffed quinoa or even puffed rice! It won’t have the exact same texture or nutritional value, but it will still be delicious!
Other healthy chocolate dessert recipes:
- Healthy Mocha Brownies
- Paleo Chocolate Avocado Pudding
- Healthy Chocolate Truffles
- Healthy Chocolate Hummus
Healthy Crispy Peanut Butter Cups
Ingredients
- 1/3 cup creamy peanut butter
- 1 tablespoon maple syrup
- 1 tablespoon coconut flour
- 4.5 oz 85% dark chocolate chopped
- 1/2 cup Organic Traditions Probiotic Sorghum Chocolate Coconut Crunch Cereal + extra for topping
Instructions
- Mix together peanut butter, maple syrup and coconut flour.
- In a bowl microwave the dark chocolate until it melts. Stir every 30 seconds to make sure the chocolate doesn’t burn.
- Once chocolate is melted, stir in cereal.
- Fill peanut butter cup molds half way with chocolate cereal mixture. Use the opposite end of a spoon to push the chocolate mixture against the ridges in the cups to form a shell along the outside of the cup mold. Place in freezer for 10 minutes
- Remove molds from freezer. Press ¼ tsp of peanut butter mixture (or more depending on your mold size) into the cups. The cups should be just about full.
- Pour chocolate cereal mixture on top of the cups, sprinkle with extra cereal + place back into the freezer for an additional 10 minutes until solid. Remove from molds + store in an airtight container in the refrigerator or freezer
Notes
- Nut butter – You can use any type of nut butter for this recipe. Cashew, almond or even sunflower seed butter will work fine in this recipe!
- Chocolate – You can also use any kind of chocolate you prefer in this recipe. I like dark, but milk chocolate also works!
- Cereal -If you’re having a hard time getting your hands on Organic Traditions Cereal you can use puffed quinoa or even puffed rice! It won’t have the exact same texture or nutritional value, but it will still be delicious!
Kat @ Kat's 9 Lives says
I am with you, girl! Chocolate and peanut butter will never get old!
The Clean Eating Couple says
Right?! It’s the best!
Jenna Parsons says
These look amazing!! As a fellow foodie, I have to know what kind of camera and lens you use for those shots! ?
The Clean Eating Couple says
Thank you so much!! I have a canon rebel 5t and this is a 1.8 on it 🙂
Beverly says
This looks so delicious and yummy!! Pinned to try later.
The Clean Eating Couple says
Yay! I hope you love them as much as we do! 🙂
Rachel says
Thoughts on using substitutions? Sunflower butter & a vegan dark chocolate??
The Clean Eating Couple says
I’m sure that would work perfectly!