Healthy Date Peanut Butter Cups aka a healthy twist on a classic! These taste like the real deal, but are made with medjool dates, all natural peanut butter, tahini, vanilla, salt, dark chocolate chips, coconut oil, and roasted peanuts for crunch! Vegan. Gluten Free. Quick and easy!
If you love this healthier twist on a classic, you’ll also love: almond butter cups, whole wheat chocolate chip cookies, and black bean brownies.
All Friday’s should start with a sweet treat to celebrate the last day before the weekend.
Yes?
Yes.
Glad we’re on the same page.
Although I reeeeeeeally wanted to buy some Valentine’s Day candy yesterday, we still had half a batch of our strawberry cake mix cookies, so did I reeeeeeeally need to buy more sugar?
Probably not.
That being said, those cookies are now gone, and guess what?
My sweet tooth kicked in, of course.
And it wanted peanut butter cups.
But since Trevor and I had downed a batch of cookies in two days, I figured I should make my own healthy version.
Enter: healthy date peanut butter cups.
OMG, you guys, these did NOT disappoint . . .
and dare I say . . .
taste better than the original?
And that’s saying a LOT coming from me, aka Queen of Reese’s (and all things candy related).
This homemade healthy version is SO dense, rich, perfectly thick, and BONUS: it’s quick, easy, and naturally sweetened with medjool dates and the teeniest bit of dark chocolate.
Now, I know the saying “if it’s too good to be true, then it probably is” <– well . . . that just doesn’t apply here.
These ARE too good, but it’s true. 😉
Ingredients in homemade healthy peanut butter cups:
- Medjool dates
- Peanut butter – make sure you get the all natural, needs to be stirred, runny, just nuts variety
- Tahini – sounds weird, but adds a great caramel-y richness to these
- Vanilla extract
- Salt
- Dark chocolate chips – be sure they’re dairy free if you’re trying to keep these vegan
- Coconut oil
- Roasted salted peanuts – these add a GREAT much needed crunch to these healthy date peanut butter cups
What is the difference between medjool dates and regular dates?
Medjool dates are larger, softer, and sweeter than other dates. They’re also know for their rich caramel-y flavor and texture which makes them PERFECT for healthier sweet treats.
All that being said, I’d really recommend sticking with the recipe and using medjool dates. 🙂
How do i make healthy date peanut butter cups?
- Soak dates in warm water for 10 minutes. Drain.
- Place dates into a food processor with peanut butter, tahini, vanilla extract, and salt.
- Process until well combined and a ball starts to form.
- Use a tablespoon to roll the dough into 22 balls. Set aside.
- Line a mini muffin tin with mini cupcake liners (you’ll line 22 of the slots).
- Place chocolate chips and coconut oil into a medium sized bowl.
- Melt in the microwave in 30 second intervals, stirring in between each interval, until melted.
- Place 1 teaspoon melted chocolate into the bottom of each cupcake liner.
- Shake the muffin tin so the melted chocolate spreads evenly to coat the bottom of each liner.
- Place 1 peanut butter dough ball into each chocolate lined muffin slot.
- Gently press down to flatten out. The chocolate will definitely squirt up the sides a little bit and that’s ok.
- Drizzle with more melted chocolate, then sprinkle with chopped salted peanuts, gently press down so the nuts stick, then drizzle with remaining chocolate.
- Place in freezer for 30 minutes to an hour, or until the chocolate has hardened.
- Remove from muffin tin, place into an air tight container, and store in the freezer or enjoy immediately!
I love that these healthy date peanut butter cups are naturally sweetened and I’m telling you these are SO rich, creamy, sweet, but not too sweet, and perfectly textured, you’re never going to miss the “real” thing.
Healthier candy
for
the
win.
Now THAT’S how you celebrate a Friday.
– Jennifer
Healthy Date Peanut Butter Cups
Equipment for this recipe
Ingredients
- 12 medjool dates pitted - about 1 cup
- ¾ cup all natural no sugar added just nuts peanut butter should be room temperature if was previously in the fridge
- ¼ cup tahini should be room temperature if was previously in the fridge
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup dark chocolate chips be sure they’re dairy free if trying to keep these vegan
- 2 teaspoons coconut oil
- ¼ - ½ cup roasted salted peanuts finely chopped
Instructions
- Soak dates in warm water for 10 minutes. Drain.
- Place soaked, drained dates into a food processor with peanut butter, tahini, vanilla extract, and salt.
- Process until well combined and a ball starts to form.
- Use a tablespoon to roll the dough into 22 uniform balls. Set aside.
- Line a mini muffin tin with mini cupcake liners (you'll line 22 of the slots).
- Place chocolate chips and coconut oil into a medium sized bowl.
- Melt in the microwave in 30 second intervals, stirring in between each interval, until melted.
- Place 1 teaspoon melted chocolate into the bottom of each cupcake liner.
- Shake the muffin tin so the melted chocolate spreads evenly to coat the bottom of each liner.
- Place 1 peanut butter date dough ball into each chocolate lined muffin slot.
- Gently press down to flatten out. The chocolate will definitely squirt up the sides a little bit and that's ok.
- Drizzle tops with more melted chocolate (reserve some for later).
- Sprinkle with chopped salted peanuts, gently pressing down so the nuts stick.
- Drizzle with remaining chocolate.
- Place in freezer for 30 minutes to an hour, or until the chocolate has hardened.
- Remove from muffin tin, place into an air tight container, and store in the freezer or enjoy immediately!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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