Chocolate Peanut Butter Cluster Cups
These Chocolate Peanut Butter Cluster Cups are the dream homemade Reese's Cup recipe. Get in on that peanut butter and chocolate richness but with cleaner ingredients and lower added sugars.
Chocolate Peanut Butter Cluster Cups are about to be the best addition to your week! Not only are they the most fabulous combination of everything peanut butter and chocolate, they also have a smooth mouthfeel with the perfect crunch from the nuts.
On special holidays like Halloween, you don't have to avoid all sweets in order to consider yourself a healthy eater. Everyone needs to treat themselves occasionally! And while these clusters are still a sweet treat, the benefit is that they aren't filled with processed chemicals and added sugar. Here is the ingredient list of a Reese's Peanut Butter Cup-
Milk Chocolate (sugar, cocoa butter, chocolate, non-fat milk, milk fat, lactose, soy lecithin, PGPR, emulsifier); Peanuts; Sugar; Dextrose; Cocoa Butter; Contains 2% or less of: Partially Hydrogenated Vegetable Oil (palm kernel and palm oil); salt, cornstarch, TBHQ (preservative).
From first glance you can see that there are many sources of low quality harmful ingredients such as added sugars (sugar, lactose, sugar, dextrose), partially hydrogenated vegetable oils and other preservatives. But no one really needs those low grade ingredients in their bodies! So it's up to you as the consumer to swap out on treat for another, with a cleaner ingredient list like these Chocolate Peanut Butter Cluster Cups!
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Chocolate Peanut Butter Cluster Cups
*Peanut Butter Layer*:
1/4 c coconut oil, room temperature
1/2 c peanut butter
1 tsp vanilla extract
2 tbsp raw honey
1/4 c raw almonds, chopped
1/4 c dry roasted peanuts
*Chocolate Layer*:
1/4 c coconut oil, melted
1/2 c peanut butter
1/3 c cacao powder
1 tsp vanilla extract
2 tbsp raw honey
1 tbsp chia seeds
Combine ingredients for the peanut butter layer in a medium size bowl and mix until very smooth.
Set mini muffin liners in a mini muffin pan.
Spoon about 2 tsp of the peanut butter batter, filling each muffin cup about halfway.
Place the muffin pan in the freezer for about 10 minutes, allowing the bottom layer to get semi-hard.
Mix all ingredients for the chocolate layer in a medium size bowl.
Remove the muffin pan from the freezer and fill the other half of each cup with the chocolate layer.
Place tray back in the freezer for about 15 minutes, until both layers have hardened.
Store in freezer and move to refrigerator before serving.
