These no-bake dessert cups are a divine trifecta of texture and flavor: a crumbly graham cracker crust, a creamy peanut butter center, and a rich chocolate topping. They’re reminiscent of classic peanut butter cups but elevated with a homemade touch and customizable ingredients. Each bite delivers a satisfying crunch followed by a melt-in-your-mouth creaminess, making them an irresistible treat for any occasion.
Crafted with natural sweeteners and therapeutic ingredients like coconut oil and Himalayan salt, these cups can be adapted for vegan, gluten-free, or refined sugar-free diets. Whether you’re preparing them for a festive gathering or a cozy night in, they’re simple to make, store beautifully, and disappear quickly.
🧂 INGREDIENTS:
For the Crust Layer:
- 1½ cups graham cracker crumbs (or gluten-free cookie crumbs)
- ¼ cup melted coconut oil or unsalted butter
- 2 tablespoons maple syrup or honey
- Pinch of Himalayan salt
For the Peanut Butter Layer:
- ¾ cup natural peanut butter (smooth or crunchy)
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup or agave
- ½ teaspoon vanilla extract
- Optional: 1 tablespoon ground flaxseed or chia seeds (for texture and omega-3s)
For the Chocolate Topping:
- 1 cup semi-sweet chocolate chips or chopped dark chocolate
- 1 tablespoon coconut oil
- Optional: pinch of sea salt or chili flakes for contrast
Optional Garnishes:
- Crushed peanuts
- Cacao nibs
- Edible gold dust or sea salt flakes
🍽️ INSTRUCTIONS:
1. Prepare the Crust Base:
In a mixing bowl, combine graham cracker crumbs, melted coconut oil, maple syrup, and salt. Stir until the mixture resembles wet sand. Press firmly into the bottoms of silicone muffin cups or a lined mini cupcake tray. Chill in the freezer for 10–15 minutes to set.
2. Make the Peanut Butter Filling:
In a saucepan over low heat, melt peanut butter and coconut oil together. Stir in maple syrup, vanilla extract, and flaxseed if using. Mix until smooth and slightly thickened. Spoon a generous layer over the chilled crusts, smoothing the tops. Return to the freezer for another 15 minutes.
3. Create the Chocolate Topping:
In a double boiler or microwave-safe bowl, melt chocolate chips with coconut oil until smooth and glossy. Stir in a pinch of sea salt or chili flakes for a flavor twist. Pour over the peanut butter layer, tilting the cups to evenly coat.
4. Set and Garnish:
Chill the assembled cups in the fridge for 30–45 minutes until fully set. Once firm, garnish with crushed peanuts, cacao nibs, or a sprinkle of edible gold dust for flair.
5. Serve and Store:
Carefully remove from molds and serve chilled or at room temperature. Store in an airtight container in the fridge for up to 1 week or freeze for longer shelf life.
🌿 Wellness Notes:
- Coconut Oil: Supports metabolism and adds silky texture.
- Flaxseed: Boosts fiber and omega-3s.
- Dark Chocolate: Rich in antioxidants and mood-enhancing compounds.
- Natural Sweeteners: Lower glycemic impact than refined sugar.