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Stack of four peanut butter cups with cacao nibs on top.
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Inside Out Peanut Butter Cups

Homemade peanut butter cups made with more peanut butter (and more protein!) than chocolate.
Course Dessert
Cuisine American
Keyword Chocolate, Grain-free, Raw
Prep Time 10 minutes
Chill Time: 1 hour
Total Time 10 minutes
Servings 6 cups
Calories 249kcal

Ingredients

PEANUT BUTTER LAYER:

  • ½ cup creamy peanut butter no sugar added
  • 2 Tablespoons melted coconut oil
  • 1 Tablespoon maple syrup
  • good pinch sea salt I use salted peanut butter and still add a pinch of salt; taste before adding.

CHOCOLATE LAYER:

  • 3 Tablespoons melted coconut oil
  • 2 Tablespoons cocoa powder
  • 1 Tablespoon maple syrup
  • good pinch sea salt

Instructions

  • Begin with room temperature ingredients, otherwise the mixtures will clump.
  • Mix together the ingredients for each layer in two separate bowls.
  • Using six muffin cups, fill the bottom with enough of the peanut butter mixture to cover it.
  • Freeze the cups until the first layer is hard enough to hold its shape (about 5-10 minutes).
  • Top with the chocolate layer (divide it among the six cups equally).
  • Freeze until hardened (5-10 minutes).
  • Finish with the remaining peanut butter mix (again, divide it equally).
  • Freeze until completely hardened (15-20 minutes).

Notes

Weight Watchers points: 11

Nutrition

Calories: 249kcal | Carbohydrates: 9.2g | Protein: 5.6g | Fat: 23.1g | Fiber: 1.8g | Sugar: 4.7g