Chocolate Raspberry Peanut Butter Cups

The combination of chocolate, raspberries and peanut butter works SO well for a refined sugar free sweet treat. Stash them in the freezer, so they are a lighter alternative to frozen desserts and easy to adapt with different berries and nut butters. Just a few ingredients and these Chocolate Raspberry Peanut Butter Cups are made in minutes!

Six frozen chocolate cups on a wooden board, one is broken open.

If you love peanut butter cups, then you are going to LOVE these healthy peanut butter cups!

We used refined sugar free dark chocolate chips mixed with a little coconut oil and layered it with a homemade raspberry jam made with just from frozen raspberries, maple syrup and chia seeds, and some nut butter. Leave it to set and you have the most incredible sweet treat that tastes far more indulgent than it actually it.

We love any dessert that requires no baking, which is one of the many reasons we love these chocolate raspberry peanut butter cups. They are cheaper and with better/less ingredients than store bought peanut butter cups too, and the added bonus of fruit.

These healthy peanut butter cups are dangerously good - but you can keep them in the freezer out of sight.

Looking for some more healthy treats to make? Try our amazing Oatmeal Breakfast Cake, delicious Ninja Creami Chocolate Frozen Yogurt, our high protein Healthy Millionaire Shortbread or our easy Cottage Cheese Chocolate Mousse.

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Ingredients and Substitutions
Variations
How To Make Raw Peanut Butter Cups - Step by Step
Extra Tips
Frequently Asked Questions
More Recipes with Raspberries
Recipe
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Ingredients and Substitutions

All the ingredients needed to make this recipe, each with a text overlay label.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

Raspberries - You can use frozen of fresh raspberries. We use frozen, because, at the time of writing, they are out of season.
Liquid sweetener - We used maple syrup, but honey or agave would work too.
Chia seeds - This helps to thicken the jam mixture as it aborbs the liquid from the raspberries and also adds some extra protein.
Chocolate - We used Refined Sugar Free Dark Chocolate Chips, but any chocolate will work here. Dark is best though.
Coconut Oil - This is mixed with the chocolate and makes it more silky smooth and it helps it to melt easier too.
Nut butter - We used Homemade Peanut Butter, but any nut butter would would work. Why not try our Homemade Almond Butter too?

Variations

Chocolate - We used refined sugar free dark chocolate chip to make these as we love the dark rich flavor and them being sugar free is a huge bonus. But, if that is too rich for you, then you could use a lower percentage dark chocolate or even a milk chocolate. We have made them with white chocolate for our kids too

Nut butter - Any nut butter works here. Peanut, cashew, almond and you can use either chunky or smooth depending on your preference.

Berries - These are chocolate raspberry peanut butter cups, but there is no reason why you couldn't make the homemade jam out of another berry like strawberry, blueberries or even blackberries. Try our Strawberry Puree recipe.

How To Make Raw Peanut Butter Cups - Step by Step

raspberries, chia seeds and maple syrup in a saucepan.

Step 1: In a pan, add the raspberries, chia seeds and maple syrup. Heat over a medium heat.
Mash the raspberries at the same time until you get a jam-like consistency.

A small saucepan with chocolate chips and coconut oil in it.

Step 2: At the same time, melt together the chocolate chips and coconut oil until smooth and silky.

Six muffin cases with melted chocolate in the bottom.

Step 3: Divide half the melted chocolate between six muffin cases.

Peanut butter and raspberry jam added to each muffin case.

Step 4: Divide the peanut butter between each muffin case and add some of the raspberry chia jam on top.

More chocolate added to the top of each muffin case.

Step 5: Add the remaining chocolate on top of the jam.

Frozen chocolate peanut butter cups in a muffin tin.

Step 6: Freeze for 20 minutes, before eating.

Extra Tips

We used silicone muffin cases to make it easier to get the chocolate cups out.
You can sprinkle a little sea salt on top of the chocolate before it sets, as this really helps to bring out the sweetness of the chocolate and jam.
You can make mini versions of this by using a mini muffin tray with mini muffin liners.
If you want to make these look neater and more layered, then you can freeze the peanut butter in 1 tablespoon disks and then add the frozen disks on top of the first layer of melted chocolate. This helps to stop the peanut butter and raspberry chia jam blending into each other.
If you wanted to make these nut-free, which we need to for school snacks, then you could replace the nut butter with a sunflower seed butter.
Leave them out of the freezer to thaw for a few minutes before biting into them as they will be too hard straight from the freezer.

A chocolate nut butter cup with a bite taken out of it.

Frequently Asked Questions

How to store healthy peanut butter cups

These will keep in the fridge in an airtight container for up to a week. If you want to make a bigger batch, then they will keep in the freezer for up to a month. We prefer to keep them in the freezer as they are a great alternative to ice cream.

Can I use store bought jam?

Yes, you can use a store bought jam to make these raw peanut butter cups. You could some marmalade and have a delicious chocolate orange combination.

More Recipes with Raspberries

If you’ve tried these healthy peanut butter cups, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

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