Peanut butter cups

Inside Out Peanut Butter Cups

Homemade peanut butter cups made with more peanut butter (and more protein!) than chocolate.
Course Dessert
Cuisine Raw
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 servings
Calories 233kcal
Author Lauren Goslin



  • 4 T. creamy peanut butter no sugar added
  • 1 T. coconut oil melted
  • pinch sea salt
  • 1/2 t. vanilla
  • 1 t. maple syrup


  • 1 T. coconut oil melted
  • 4 tsp carob or cocoa powder
  • 1/4 t. vanilla
  • pinch sea salt
  • 1/2 t. maple syrup or 5 drops stevia
  • 3 drops stevia


  • Mix together the ingredients for each layer in two separate bowls.
  • Using 3 paper muffin cups, fill the bottom with enough of the peanut butter mixture to cover it (2-3 teaspoons).
  • Freeze the cups until the first layer is hard enough to hold its shape (5-10 minutes).
  • Top with the chocolate layer (divide it among the 3 cups equally).
  • Freeze until hardened (5-10 minutes).
  • Finish with the remaining peanut butter mix (divide it among the 3 cups equally).
  • Freeze until completely hardened (15-20 minutes).


This recipe is based on using maple syrup in the chocolate layer. Weight Watchers points (new system): 7


Serving: 3g | Calories: 233kcal | Carbohydrates: 8.4g | Protein: 5.6g | Fat: 20.9g | Fiber: 1.4g | Sugar: 5.2g