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Peace’s Peanut Butter Cups

Serves 16


    A chocolate-free holiday is, for many of us, a recipe for Grinchy behavior. Good news: you can keep the peace with a batch of homemade better-for-you cups filled with creamy peanut butter goodness. Plus, you get the chance to elevate them with exciting add-ins like spices, crunchy cacao nibs and a whisper of salt. If you don’t want to use peanut butter, almond butter works great too. Or, if you want these to be nut free, employ sunflower butter.


    Dark magic

    For the most antioxidant goodness, choose chocolate that contains at least 70 percent cocoa.


    Peace’s Peanut Butter Cups


    • 10 oz chopped vegan dark chocolate or vegan chocolate chips
    • 3 Tbsp melted coconut oil, divided
    • 1 tsp cinnamon
    • 1/4 tsp cayenne (optional)
    • 3 Tbsp cacao nibs (optional)
    • 1/2 cup smooth natural peanut butter
    • 1/4 tsp flaky salt (optional)


    Per serving:

    • calories174
    • protein3g
    • fat14g
    • carbs10g
      • sugar5g
      • fiber2g
    • sodium5mg



    Place 16 mini-muffin silicone or paper cups on baking sheet or large cutting board. You can also stuff them into a mini-muffin cup tray.


    In heatproof steel or glass bowl, place chocolate, 2 Tbsp coconut oil, cinnamon and cayenne (if using). Set bowl in pot filled with about 1 inch of water (be sure the bowl does not touch the water). Bring water to a slight simmer and heat chocolate, stirring often, until smooth. Stir in cacao nibs (if using). Turn off heat and leave pot on stovetop to keep warm. Alternatively, combine chocolate, 2 Tbsp coconut oil, cinnamon and cayenne in microwave-safe bowl and cook on medium power in 15-second intervals until melted, stirring well in between each interval and to incorporate cacao nibs once mixture is melted.


    In separate bowl, stir together peanut butter and remaining melted coconut oil.


    With small spoon, scoop in a little melted chocolate to cover the bottom of each mini-muffin liner. Place in freezer for about 5 minutes or refrigerator for about 20 minutes to slightly set. Divide peanut butter among muffin cups and place remaining chocolate over peanut butter to cover. Sprinkle on flaky salt (if using). Return to freezer or refrigerator until cups are set. Keep chilled in refrigerator until ready to serve.


    Like this recipe?

    This recipe is part of the Holiday staples, veganized collection.



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.