Healthy Halloween: Three Ingredient Peanut Butter Cups!

Image: Eating Bird Food Halloween is right around the corner, and mini chocolate bars are EVERYWHERE!

I'm all about moderation, especially at holidays, but it's hard to deny that the sugar binge most people undergo at Halloween is a bit nutty. With all of the processed, refined-sugar treats hanging around the house it can be hard to stop yourself.

My suggestion? Offer yourself an alternative! It may sound crazy to have MORE sweet stuff lying around the house, but if you have something sweet-yet-healthy on hand to reach for when you're about to dive into a bowl of tiny chocolate bars, you'll feel a heck of a lot better by the end of next week.

These three-ingredient nut butter cups from Eating Bird Food are a go-to for me when I want a treat that hits the spot without the refined sugar. Just remember when making them that quality is key: if you go for cheap chocolate or sugar-added peanut butter, it's pretty much the same as eating your kid's candy.

If you select dark, organic chocolate and almond butter, however, you can breathe easy and indulge!

Happy Halloween!!


3 Ingredient Nut Butter Cups


  • 1 cup mini chocolate chips
  • ½ teaspoon coconut oil
  • 2 Tablespoons peanut, almond, cashew (you name it!) butter
  • sea salt


Line a mini muffin tin with 12 mini cupcake liners. Melt chocolate and coconut oil using a double boiler. Stir until all chocolate chips have melted and chocolate is smooth.

Using a spoon drop enough chocolate (about 1 teaspoon) to cover the bottom of the liner into each cupcake liner.

Place tray into the freezer for about 5 minutes for the chocolate to setup.

Remove from freezer and spoon ½ teaspoon of nut butter in the centre of each chocolate cup.

Spoon remaining chocolate over each, using just enough to completely cover all the nut butter.

Place tray in the fridge for 1-2 minutes, take out and sprinkle sea salt. (If you sprinkle the salt too early it will just dissolve into the chocolate;if you do it too late, the chocolate will have already set and it won’t stick.)

Place tray back into the fridge for about 30 minutes to set completely.

Remove from fridge about 5-10 minutes before serving. Store any leftovers in a covered container in the fridge.