½ cup + 3 Tbsp. pure maple syruproom temperature, divided
Add cocoa powder, oil, ½ cup of the maple syrup, and salt to a medium-sized bowl. Whisk until smooth and well combined.
In a separate medium-sized bowl whisk together the peanut butter and 3 tablespoons of maple syrup.
Line a 12-cup muffin tray with cupcake liners, fill each one with 2 teaspoons of the chocolate mixture and then smooth it out into a flat layer. Next, fill each one with 2 teaspoons of the peanut butter mixture in the center, pushing it down slightly, and then top with 2 additional teaspoons of the chocolate. Gently smooth out the chocolate layer over the peanut butter using the back of a small spoon until it's completely flat.
Refrigerate the peanut butter cups for at least two hours or up to overnight until hardened. Sprinkle with coarse sea salt, if desired and keep in the refrigerator between servings.
Meal Prep and Storage
How to prep ahead of time: This recipe is best made ahead of time! Whip up a batch and keep the whole thing in the fridge until you're ready to enjoy.
How to store: Homemade peanut butter cups can be stored in an airtight container in the fridge or at room temperature for up to 2 weeks.
How to freeze: The cups can be frozen in a freezer-safe airtight container or Ziploc freezer bag for up to 6-9 months.
Healthy Peanut Butter Cups
Amount Per Serving
Calories 171Calories from Fat 126
% Daily Value*
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
* Percent Daily Values are based on a 2000 calorie diet.