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!
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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
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 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.
- Step 2: At the same time, melt together the chocolate chips and coconut oil until smooth and silky.
- Step 3: Divide half the melted chocolate between six muffin cases.
- Step 4: Divide the peanut butter between each muffin case and add some of the raspberry chia jam on top.
- Step 5: Add the remaining chocolate on top of the jam.
- Step 6: Freeze for 20 minutes, before eating.
Dannii's Top 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.
Frequently Asked Questions
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.
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.
Recipe
Chocolate Raspberry Peanut Butter Cups
Ingredients
- 130 g (1 cups) of Raspberries
- 1 tablespoon of Maple syrup
- 1 tablespoon of Chia seeds
- 120 g (0.75 cups) of Dark chocolate chips
- 1 teaspoon of Coconut oil
- 6 teaspoon of Peanut butter
Instructions
- In a pan, add 130 g of Raspberries, 1 tbsp of Chia seeds and 1 tbsp of Maple syrup. Heat over a medium heat. Mash the raspberries at the same time until you get a jam-like consistency.
- At the same time, melt together 120 g of Dark chocolate chips and 1 tsp of Coconut oil until smooth and silky.
- Divide half the melted chocolate between six muffin cases.
- Divide the 6 tsp of Peanut butter between the muffin cases and add some of the raspberry chia jam on top of each one.
- Add the remaining chocolate on top of the jam.
- Freeze for 20 minutes, before eating.
Recipe Video
Recipe 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.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Rebecca says
These are delicious! Do you leave the ones you don’t eat in the freezer until needed or take them out once frozen and just store at room temperature?
Dannii Martin says
I keep them in the freezer.
Wendy says
Incredibly easy to make and so, so yummy. I fully intended to eat 2 (it was my birthday tea) but they are so wonderfully rich I could only manage 1. Wow
Dawn says
Can you substitute Coconut oil for anything else?
Dannii Martin says
You can leave it out. It just helps melt the chocolate easier.