Store-bought peanut butter cups are often full of unpronounceable ingredients. Skip the unknowns — and the checkout line — with these homemade, gluten-free cups. They’re perfect for dessert or an anytime treat!
Get more gluten-free dessert recipes in our Desserts & Sweets section.
Coral Ward is an award winning author, creator of @glutenfreewithcoral, and host of the No. 1 gluten-free podcast, Gluten Free You and Me. She provides hope, inspiration and resources, and through her advocacy, she has created a safe and uplifting community for all gluten-free warriors.
- 1/3 cup coconut oil
- 1/3 cup peanut butter (use the code Coral10 for a discount on Natural Way brand)
- 1/3 cup pure maple syrup
- 1/3 cup natural cocoa powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup of shredded coconut or oats
- Peanut butter mixture:
- 1/3 cup peanut butter
- 1 tablespoon pure maple syrup
- 1 tablespoon coconut oil
1. Line a 12-cup mini muffin tin with liners.
2. In a microwave-safe bowl, add coconut oil, peanut butter, maple syrup, and cocoa. Microwave in 20-second intervals until mixture is melted and smooth.
3. Stir in vanilla, salt, and coconut.
4. Scoop the chocolate mixture evenly into the bottom of the muffin liners.
5. Place in the refrigerator while making peanut butter topping.
6. For the peanut butter mixture, use a microwave-safe bowl to melt ingredients.
7. Scoop the peanut butter mixture on the top of the chocolate mixture.
8. Refrigerate for 1 hour until set.
9. Serve cold and enjoy!
Copyright Coral Ward.