Easy Homemade Dark Chocolate Peanut Butter Cups
Peanut butter lovers, this one's for you! These dark chocolate peanut butter cups are simple to make, use just a handful of ingredients, and taste better than anything you’d grab off the shelf.
I started making these for myself after long rides and runs because I wanted something that felt like a treat but also gave me a little boost of carbs, healthy fats, and that salty-sweet combo that hits the spot. They’re freezer-friendly, perfect for meal prep, and you can get creative, add a sprinkle of Himalayan salt, a touch of lavender, or keep it classic. However you make them, these will quickly become one of your go-to sweet treats!
Why Athletes Love These Dark Chocolate Peanut Butter Cups
Endurance athletes know recovery is just as important as training, and that’s where these homemade peanut butter cups come in. They bring together carbs from the maple syrup and chocolate with healthy fats and protein from the peanut butter, making them more than just a sweet treat, they’re a simple way to support energy needs and recovery.
Energy boost: Long runs, rides, or training sessions deplete glycogen stores. A little carb + fat combo like this helps you bounce back without crashing.
Sweet and salty balance: The touch of Himalayan salt not only levels up the flavor but also helps replace sodium lost through sweat.
Mood + performance: Dark chocolate is loaded with antioxidants like flavonoids, which can help fight inflammation and support overall health for active people.
These aren’t meant to replace a full recovery meal, but they’re a fun, balanced snack that fits right into an athlete’s lifestyle, giving you something that feels like a dessert while still supporting your goals.
Homemade Peanut Butter Cups
Diet: Gluten-Free, Egg-Free
INGREDIENTS
1 lb bag of dark chocolate morsels
3 tablespoons coconut oil
1 1/2 cups creamy peanut butter
1/4 cup maple syrup
1 teaspoon himalayan salt
1 spring lavender
DIRECTIONS
Melt 1 lbs bag of dark chocolate chips and 3 tbsp coconut oil in a double boiler. Note: If you don't have a double broiler, use a microwave-safe bowl and heat in 20–30 second intervals, stirring between each, until fully melted.
Mix peanut butter, maple syrup and 1 tsp Himalayan coarse sea salt to form a soft malleable 'dough'. Mix in the lavender buds if you'd like a hint of lavender flavor.
Line two muffin tins for a total of 24 pieces. Pour roughly 1 oz of melted chocolate into the bottom of each cup liner.
Form about 1 Tbsp of the peanut butter mixture into a disk with your fingers and place in the center on top of the first layer of chocolate to cover the top of the peanut butter disk.
Sprinkle the still melted chocolate with coarse pink Himalayan salt and optional lavender buds.
Allow to set completely. Depending on the room temp you may need to place in the freezer for a few minutes to harden them up before removing from the paper liners. Do not leave them in the freezer for more than a few minutes as this will cause them to bloom or get chalky streaks.
Frequently Asked Questions
What type of peanut butter and chocolate should I use for this recipe?
Creamy peanut butter works best for that smooth, classic texture, but you can definitely swap in other nut butters like almond butter or cashew butter if you want to mix up the flavor. For the chocolate, dark is my go-to, but you could also try milk chocolate or semi-sweet chocolate if you prefer something sweeter.
What if I don't have a double boiler to melt the chocolate?
No problem! Just melt your chocolate in a microwave-safe bowl. Heat it in short 20–30 second bursts, stirring in between, until your chocolate is melted and smooth. This works just as well as the stovetop method.
Is a cupcake pan and a muffin pan the same?
Yes! The terms are used interchangeably. Either pan will work for this recipe, just line it with paper cups or silicone liners for easy removal.
Are these homemade chocolate peanut butter cups gluten free?
They sure are! As long as you’re using certified gluten-free chocolate and nut butter, this recipe is naturally gluten-free and dairy-free.
Should I store these peanut butter cups in the fridge or freezer?
Refrigerating is best for keeping the texture smooth and creamy.
Final Thoughts
Sometimes the most satisfying treats are also the simplest. These easy homemade peanut butter cups are the perfect balance between rich dark chocolate and creamy peanut butter. They’re fun to make and the kind of snack that works just as well for post-training recovery as it does for a cozy movie night.
Give them a try, and let me know how they turn out in the comments, I’d love to hear your favorite variations or toppings!
