Healthy Dark Chocolate Funfetti Peanut Butter Cups
Yields: 24 peanut butter cups
These peanut butter cups are always a huge hit! Whenever I drop some off with my friends and neighbors, they always rave about them—and say they’re the best peanut butter cups they’ve ever had! (Which is high praise, knowing how picky my friends can be!) The peanut butter cups will last for at least a week if stored in an airtight container in the refrigerator, and they also freeze really well.
  1. Place cupcake liners inside of 24 mini muffin cups. Line a baking sheet with wax paper or parchment paper.
  2. In a small bowl, whisk together the peanut flour and salt until thoroughly combined. Stir in the water. Gently stir in the sprinkles.
  3. Working with a small amount of the peanut butter mixture at a time, shape into a small sphere. Flatten the sphere until it’s just barely smaller than the mini muffin cup. Place onto the prepared baking sheet. Repeat with the rest of the filling mixture. (If the mixture sticks to your hands, see the Notes below!)
  4. Place the dark chocolate into a microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir for 1 minute. Continue to heat for 10-second intervals, stirring for 1 minute between each, until the chocolate has completely melted.
  5. Dollop a small amount of melted chocolate into one mini muffin liner, enough to cover the bottom, and carefully set one of the flattened filling spheres on top. Spoon more melted chocolate on top, carefully spreading it so it drips over the sides of the filling and into every nook and cranny of those liners. Repeat with the remaining chocolate and filling discs.
  6. Once all 24 mini muffin cups have been filled, place them in the freezer for 5-10 minutes (or the refrigerator for 20-30 minutes) or until the chocolate has hardened. Store in the refrigerator or freezer until ready to eat.
Notes: I highly recommend this peanut flour! It only contains one ingredient (peanuts), unlike many others that contain added sugar or other ingredients. I have not tried with PB2, PBfit, etc. I do not know how those other types will work.

These are the naturally dyed jimmies that I used, and I buy them online here! Regular jimmies (not naturally dyed) will work, as will any thicker-style sprinkles (i.e. star-shaped, heart-shaped, etc.). Do not use nonpareils (the itty bitty balls) because their color bleeds and turns the filling a funky gray color.

If you like more sprinkles, then increase the amount by up to an additional 1 tablespoon (for a total of 2 tablespoons).

I prefer my peanut butter on the salty side, so I usually increase the salt by an additional ¼ teaspoon!

Use regular bars of chocolate, not chocolate chips! Chocolate bars melt better and taste smoother than chocolate chips, which often contain a stabilizer to help them hold their shape. I love these Ghirardelli bars and these Lindt bars for this!

Flattening the filling ensures the tops of your PB cups are smooth and flat too, not rounded from the sphere poking up out of the chocolate!

If the filling sticks to your palms and fingers, pour a little neutral-tasting oil (like canola) onto a paper towel, and rub that paper towel on your palms and fingers. The filling shouldn’t stick any more! (And remember to do that in between shaping each bit of filling!)

Paper liners will better peel away from the peanut butter cups when they’re cold, straight from the refrigerator or freezer! If storing in the freezer, let them thaw on the counter for 5-10 minutes before eating.

{gluten-free, vegan, low carb, low sugar}
Recipe by Amy's Healthy Baking at