I have a gift for you this week: the smoothest, most decadent homemade organic peanut butter cups that have ever graced my taste buds. I love these. They are magic. I have a special place in my heart for chocolate and peanut butter everything. I’m always telling my husband that when I’m pregnant, I will probably crave Haagen-Dazs Chocolate Peanut Butter ice cream because theirs is the best. What is weird, though, is that I don’t like Reese’s Peanut Butter Cups. I will eat them occasionally if they are the only satisfaction at hand, but I don’t particularly like them. It doesn’t make sense to me either. But THESE…these I LOVE.
I wanted to have a special treat for Valentine’s Day because let’s face it, treats are my weakness and every time there is even a shred of a reason to have one, I take it. However, I didn’t want to just buy something and I wanted something that was natural and organic but also simple, easy, and on the healthier-ish side. So I turned to my trusty friend, Mademoiselle Pinterest, and soon found this recipe. The original recipe comes from eatingbirdfood.com and I thought “looks like it checks all my boxes, let’s do it”. And so I did.
I did make a few modifications, so let’s start there.
When I was reading the recipe, I noticed she preferred dark chocolate chips. It is extremely common to use dark chocolate in peanut butter-based desserts, and it’s great if you’re looking for a dessert with some nutritional value. You go, friend! I, however, do not particularly like dark chocolate; personally, I prefer milk chocolate. I was about to do just milk chocolate but I thought that might be too sweet (I have finally admitted there is such a thing!) so I did half milk and half semisweet. And it honestly came out heavenly. It was the perfect mix of sweet and not-sweet. The sharp flavor of the semi-sweet chips tones it down so that you aren’t overwhelmed with chocolate and can taste all the ingredients.
She also includes salt in her peanut butter mixture. I didn’t do that because it seems a little unnecessary since the peanut butter was already salted. If yours is not, by all means include it but I chose not to. And I didn’t miss it. If you wanted to use larger sea salt flakes as a garnish, that would be really cute though!
And now…to the recipe!
All-Natural Chocolate Peanut Butter Cups:
Like homemade Reeses’…except way better
1 cup milk chocolate chips
1 cup semisweet chocolate chips
4 tbsp organic coconut oil
1/2 cup organic peanut butter
1/4 cup honey
sea salt flakes (optional)
- Melt 1/2 cup milk chocolate, 1/2 cup semisweet chocolate, and 1 tablespoon of the coconut oil in a pan. Stir every 30 seconds to avoid burning. Once it’s smooth, take it off heat.
- Line a muffin tin with paper or silicone holders. Pour enough chocolate into each cup to cover the bottom. If you’d like a bigger cup, make the layers thicker. Freeze for 5 minutes.
- Mix together the peanut butter, 2 tbsp coconut oil, and honey in a pan. Heat on low until it melts together. Stir until smooth. Pour mixture into muffin cups until the thickness desired. Freeze for 10 minutes or until firm.
- Melt remaining chocolate and coconut oil. Cover the peanut butter to desired thickness. Freeze for 30 minutes or until solid. Garnish if you wish. Enjoy!
- Garnish with a few large sea salt flakes on each cup.
If you’re looking for more organic and all-natural recipes, check out my Healthy Eating page! I love cooking and I always share my favorite discoveries with you.
Tag me on Instagram if you make these! I’d love to know what you think.