You Only Need 3 Ingredients To Make These Protein-Packed, Dairy-Free Peanut Butter Cups

When it comes to peanut butter and chocolate, more is more—and that’s exactly what these better-for-you dairy-free peanut butter cups are made with. “What I love about these chocolate peanut butter cups is that we take the classic chocolate peanut butter cup, but we’re amplifying it with more chocolate and more peanut butter and you just can’t go wrong with that,” nutritionist and chef Mia Rigden says in this week’s episode of Alt-Baking Bootcamp.

Rigden says this easy-to-make recipe results in a dozen decadent-tasting peanut butter cups that are loaded with protein and antioxidants, and won’t contain nearly as much sugar as the competition. Why? Because she uses dark chocolate chips, which are naturally dairy-free and lower in added sugars. “I’m a big fan of chocolate, and the cacao bean is actually an incredible antioxidant and has a lot of health benefits. So I definitely have at least a little bit of chocolate every day because I love it so much,” Rigden says. Plus, peanut butter is a great source of protein and healthy fats, and also has some fiber.

You don’t have to be super skilled in the kitchen to make these peanut butter cups—if you can melt chocolate and scoop peanut butter, you’re pretty much good to go. Press play on the video above to see the recipe in action, and follow along below.

Dairy-free peanut butter cups recipe

Makes 12 peanut butter cups

Ingredients1 package dark chocolate chips1/2 cup unsweetened peanut butter1 tablespoon honey (swap with maple syrup to make the recipe vegan)Salt, plus Maldon sea salt flakes for seasoning

1. Melt the chocolate chips in the microwave, stirring every 30 seconds or so to avoid burning.

2. Mix together the peanut butter, honey, and a generous pinch of salt.

3. Line a mini muffin pan with mini muffin tin liners. Using half of the melted chocolate, evenly fill the muffin tins.

4. Evenly divide the peanut butter mixture into the muffin tins, on top of the chocolate. Use the remaining chocolate to cover the peanut butter.

5. Sprinkle generously with Maldon sea salt, then refrigerate until set. Store in an airtight container in the fridge or freezer.

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