These Sugar Free Peanut Butter Cups are super quick to make, are made with real chocolate on top and that unbeatable peanut butter flavour with a delicious nutty texture. Just the right amount of sweetness without the added sugar of traditional peanut butter cups!
They're a classic flavour combination just like these No Bake Chocolate Peanut Butter Bars but with a healthier take.
Why You Need To Make This Recipe!
- Its only 4 ingredients
- Makes perfect bite sized healthy snacks
- No added sugars
- Uses real Lindt milk chocolate on top
- Quick and easy to make in 15 minutes
- Sets in the fridge in around 45 minutes or less
- They’ll keep in the fridge for 7 days
- Also works as an after dinner treat
- Makes 12 delicious cups, and its easy to scale up and make a double batch
- Its chocolate and nuts all in one – a winning combination.
Ingredients
Ingredient notes
- Cashews: Make sure to buy plain unsalted cashews. Hazelnuts could be substituted for cashews
- Dates: medjool dates are best as they are sweeter and juicier than other varieties.
- Chocolate: My preference is for a milk chocolate with this recipe, and I love Lindt Sugar Free Milk Chocolate blocks. There is also a Lindt Sugar Free Dark Chocolate you might like to try if you prefer Dark.
- Peanut Butter: No added sugar peanut butter is also called Natural Peanut Butter. Check the nutrition label for ingredients. For a sugar free or natural peanut butter, the only ingredient should be peanuts.
What You Need To Make This Recipe
- Food Processor
- Mini Muffin tin (either silicone or metal)
- Mini muffin paper inserts
How To Make
- Blitz together the cashews, dates and peanut butter in the food processor until a crumb is formed
- Place paper muffin cases into the muffin tray inserts
- Distribute the nut mixture evenly (using a teaspoon is best for this)
- Press down nut mixture firmly into each muffin liner, filling each on about ⅔ of the way
- Place a small dollop of peanut butter in the centre of each peanut butter cup
- Melt the chocolate in the microwave on 50% power so it doesn’t burn and gently spoon it over the cups, smoothing out where needed.
- Pop them into the fridge for 30 to 45 minutes to set.
Tips For Melting Chocolate in Microwave
- Use a microwave safe jug
- Break the block of chocolate up into even sized pieces so it melts evenly
- Don’t be tempted to microwave on high as the chocolate may burn. A nice gentle melt is better
- Microwave at 50 % power for a couple of minutes and then check it. You want it so that it is only JUST melted with a few pieces still intact. Once you remove it from the microwave, give it a stir, and any non melted pieces easily dissolve into the melted chocolate .
- Once the chocolate is melted, you’ll need to work quickly to distribute it evenly across each peanut butter cup. The aim is to get all the chocolate onto the cups before it begins to harden.
These healthy peanut butter cups a quick and fun to make. Just 4 ingredients and 15 minutes and these alternative chocolate nut cups will be yours.
How To Store
Keep them in an air tight container in the fridge for 7 days.
More Easy Sweet Treats:
- Easy Chocolate Cake
- Peanut Butter Bliss Balls
- Peanut Butter and Date Cookies
- Almond Flour Peanut Butter Cookies
- Sugar Free Chocolate Banana Popsicles
- Sugar Free Flourless Chocolate Cupcakes with Raspberry Frosting
- Go To All the Sugar Free Chocolate Recipes
Sugar Free Peanut Butter Cups
Quick and Easy 4 ingredient nut cups. Naturally sweetened with no added sugars. Perfect for snacks and after dinner treats.
Ingredients
- 1 block of No Added Sugar Lindt Milk Chocolate
- ½ cup Unsalted Cashews
- 4 Medjool Dates - room temperature
- 5 tablespoons Sugar Free - Natural Peanut Butter
Instructions
- Add cashews, dates and 3 tablespoons of peanut butter to a food processor and blitz to combine to a crumb like mixture.
- Place mini muffin liners into the muffin tray and distribute nut mixture evenly into mini muffin cases, pressing down each one with fingers, filling each one to ⅔
- Use a teaspoon to place a tiny dollop of peanut butter into the centre of each nut cup
- Melt the chocolate in the microwave on 50% power until melted. Spoon chocolate onto each of the cups.
- Place in the fridge for an hour to set.
- Store in an air tight container in the fridge for 7 days.
Notes
- Cashews: Make sure to buy plain unsalted cashews. Hazelnuts could be substituted for cashews
- Dates: medjool dates are best as they are sweeter and juicier than other varieties.
- Chocolate: My preference is for a milk chocolate with this recipe, and I love Lindt Sugar Free Milk Chocolate blocks. There is also a Lindt Sugar Free Dark Chocolate you might like to try if you prefer Dark.
- Peanut Butter: No added sugar peanut butter is also called Natural Peanut Butter. Check the nutrition label for ingredients. For a sugar free or natural peanut butter, the only ingredient should be peanuts.
-
Tips For Melting Chocolate in Microwave
- Use a microwave safe jug
- Break the block of chocolate up into even sized pieces so it melts evenly
- Don’t be tempted to microwave on high as the chocolate may burn. A nice gentle melt is better
- Microwave at 50 % power for a couple of minutes and then check it. You want it so that it is only JUST melted with a few pieces still intact. Once you remove it from the microwave, give it a stir, and any non melted pieces easily dissolve into the melted chocolate .
- Once the chocolate is melted, you’ll need to work quickly to distribute it evenly across each peanut butter cup. The aim is to get all the chocolate onto the cups before it begins to harden.
Nutrition
Calories: 176kcalCarbohydrates: 17gProtein: 4gFat: 12gSaturated Fat: 4gFiber: 2gSugar: 7g
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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