Healthy No-Bake Strawberry Peanut Butter Cups

The 5-Ingredient Treat You’ll Want on Repeat

These no-bake strawberry peanut butter cups are one of those treats that look bakery-fancy but come together in minutes with a handful of pantry staples. Think rich, chocolatey shells filled with creamy peanut butter goodness—and topped with a juicy strawberry for a sweet, naturally fruity finish. The best part? They’re gluten-free, dairy-free, refined sugar-free, and secretly nourishing.

I first whipped these up when I was craving peanut butter cups but didn’t want the heaviness of traditional candy. The almond flour + maple combo makes the filling taste like soft cookie dough, while the strawberry on top gives it a bright, fresh bite. They’ve been living in my freezer ever since!

Why You’ll Love Them:

• Just 5 simple, real ingredients

• Gluten-free + dairy-free + no refined sugar

• No baking required

• Freezer-friendly for grab-and-go snacking

• Perfect for Valentine’s Day, summer picnics, or late-night cravings

These are the kind of treats you’ll keep stashed in your freezer all year long.

Healthy No-Bake Strawberry Peanut Butter Cups

Ingredients (makes 12 mini cups)

• 1 cup chocolate chips (dairy-free if needed)

• 2 tsp coconut oil

• ½ cup peanut butter (natural and creamy works best)

• ¼ cup almond flour

• 2 tbsp maple syrup

• 6 fresh strawberries, halved

Instructions

1. Line a mini muffin pan with 12 paper liners. In a small bowl, melt the chocolate chips with coconut oil (microwave in 20-second bursts, stirring between each) until smooth.

2. Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Tilt the pan or use the back of a spoon to coat the sides slightly. Place in the freezer for 10 minutes to set.

3. Meanwhile, make your peanut butter filling: in a small bowl, stir together peanut butter, almond flour, and maple syrup until it forms a soft, scoopable dough.

4. Once the chocolate layer is firm, roll about a teaspoon of peanut butter mixture into a small ball and gently press into each chocolate shell.

5. Top each with a bit more melted chocolate to cover the filling, then gently press a strawberry half on top, cut side down.

6. Freeze again for 10–15 minutes or until set. Store in the fridge for up to a week or freeze for longer!

Tips & Variations

• Use almond butter or sunflower seed butter if you prefer a peanut-free version

• Swap strawberries for raspberries or sliced bananas for a fruity twist

• Add a pinch of sea salt on top of the chocolate layer before adding fruit for a salted treat moment

• Make them full-size using a standard muffin pan—just double the filling and chocolate amounts

These little cups are a balance of indulgent and feel-good—perfect for gifting, sharing, or hoarding (we don’t judge). Whether you’re craving something chocolatey or fruity, these hit both notes beautifully.