Peanut Butter Cups

With only five clean ingredients, these gluten-free peanut butter cups are both clean and delicious.

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15 mini cups
Prep Time
20 min
Cook Time
60 min
80 min


  • 3 1⁄2 oz dark chocolate (70% cocoa or greater)
  • 3 tbsp natural unsalted peanut butter, room temperature
  • 1 tbsp organic unsalted butter, room temperature
  • 1 1⁄2 tbsp brown rice flour
  • 1 tbsp organic evaporated cane juice


  1. In the top of a double boiler, melt chocolate on medium-low. (Alternatively, set a metal bowl over top of a pot of gently simmering water, ensuring bowl does not touch water.)
  2. Using a pastry brush, apply 1⁄4 tsp chocolate to bottom and halfway up edge of each of 15 silicone mini muffin liners. (NOTE: Paper liners can be used, but it will be difficult to remove peanut butter cups. Paper liners may create a messier result.) Place muffin liners on a large plate and refrigerate until firm, about 30 minutes.
  3. Meanwhile, in a medium bowl, combine peanut butter, butter, flour and cane juice with a wooden spoon; set aside.
  4. If necessary, re-melt remaining chocolate. Spoon 1⁄2 tsp peanut butter mixture into each chilled muffin liner and press to cover bottoms; smooth surface with spoon. Top each with 1⁄4 tsp chocolate, turning muffin liners to cover peanut butter mixture. Return to plate and refrigerate until set, about 30 minutes.

Nutrition Information

  • Serving Size 1 peanut butter cup
  • Calories 69
  • Carbohydrate Content 5 g
  • Cholesterol Content 2 mg
  • Fat Content 5 g
  • Fiber Content 1 g
  • Protein Content 1.5 g
  • Saturated Fat Content 2 g
  • Sodium Content 1 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g