$0.25 and 20 Minute Peanut Butter Cups
Peanut butter cups were my favorite candy growing up. Every Halloween, they were that candy that I would set aside for last because I knew they would be the best! As I’ve embraced unprocessed foods, I figured that I had eaten my last peanut butter cup. But that was not a world I could live in. Turns out by combining a few of my favorite recipes ($2 and 5 Minute Almond/Peanut Butter and the chocolate topping from $5 and 30 Minute Cardamom Raisin Squares!) they can quickly be created in your own kitchen for a fraction of the cost of those store-bought peanut butter cups I grew up craving! And better yet, they only have 4 ingredients! This healthy dessert is truly worth your time – your inner child will thank you!
Ingredients (12 Servings):
- 3/4 cups of peanut butter, separated
- 1/2 cup of cocoa powder, separated
- 1/4 cup (4 TBSPs) of maple syrup, separated
- 1/4 cup (4 TBSPs) of coconut oil, separated
- Muffin tin with 12 holes
- 12 baking cup liners
- Small bowl
- Small spoon
- Small silicon spatula
- Put the baking cup liners in the muffin tin.
- In the small bowl, add the 1/4 cup of cocoa powder, 2 TBSP of maple syrup, and 2 TBSP of coconut oil. Mix using the spoon or small spatula until a smooth, runny mixture is formed.
- Use the small spoon to scoop the chocolate sauce evenly into the 12 baking cup liners and then place the entire muffin tin in the freezer for 15 minutes.
- Once the chocolate has frozen, use the small spoon to scoop ~1TBSP of peanut butter and then scrape into off into the center of each cup on top of the frozen chocolate sauce. Use the back of the spatula to flatten the peanut butter and remove any peaks. Place the muffin tin back in the freezer for 30 minutes.
- Repeat steps 2 and 3 to put the chocolate sauce on top of the frozen peanut butter.
- Enjoy! Store in the freezer for up to a month!
Total time = 20 Minutes (20 minutes to prep, 60 minutes in the freezer)
Peanut Butter – I recommend pulsing the peanuts a couple times in the food processor and removing ~2 TBSP of peanut crumbs to sprinkle on top. Then blend into smooth, creamy, delicious peanut butter! Top with any peanut crumbs at the end of Step 5!
Step 2 – Heat up coconut oil and maple syrup as needed to help the ingredients combine. You are looking for a smooth, runny mixture. If it appears clumpy, add some extra coconut oil.
Step 3 – I recommend dropping some of the chocolate sauce in the middle of each hole and then shaking/tilting the pan to evenly distribute the chocolate sauce. Reserve some chocolate sauce to add to individual cups as needed. This chocolate layer will be pretty thin and will look something like this:
Step 4 – The 15 minute freeze time for the chocolate is more than enough time to make $2 and 5 Minute Peanut Butter! Take advantage – food always tastes better when you make it yourself!
This is roughly what 1 TBSP of peanut butter looks like:
Step 6 – Enjoy them directly out of the freezer! They will melt in your mouth. You have permission to eat them in a couple big bites! Every time you touch them the body heat from your fingers will melt a little bit of the chocolate coating.
- 3/4 cups of peanut butter ~ $1
- 1/2 cup of cocoa powder ~ $0.50
- 1/4 cup of maple syrup ~ $1
- 1/4 cup of coconut oil ~ $1
Total Cost per muffin tin ~ $3.5
Cost per serving (~12 servings) ~ $0.25
What’s the best part about making 12 homemade peanut butter cups? You get to eat your fill and still have plenty to share! In my opinion, sharing is one of the best parts of learning to cook! You get to say to a friend, “Here, I took the time to make this for you, please enjoy!” Food brings people together and even more quickly when you tell them you just made 12 homemade peanut butter cups! Watch out – they’ll come running! Nourish yourself and your relationships with this delicious healthy dessert!
As always, make informed food decisions. Know your ingredients, know your costs!