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Spelt Chocolate Peanut Butter Cups

Six spelt chocolate peanut butter cups on slate, one broken open showing peanut butter filling and spelt biscuit base

These spelt chocolate peanut butter cups use wholegrain spelt flour to build a pressed biscuit base that stays firm once chilled. The texture is closer to a shortbread cup than a soft cookie, which means the filling holds its shape when you bite through.

The peanut butter layer sits between the spelt base and the dark chocolate top. A small amount of maple syrup sweetens it without making the filling sticky or cloying.

Spelt has a natural nuttiness that works well alongside peanut butter. The two flavors reinforce each other rather than competing.

You can have the full batch chilled and ready in under an hour. They keep well in the fridge for up to a week, so making a double batch is a straightforward option.

Why You'll Love This Recipe

  • Wholegrain spelt flour adds fiber and a nuttier bite
  • No refined sugar - sweetened with maple syrup only
  • Firm base holds the filling cleanly when bitten
  • Make ahead and store in the fridge for up to a week
Melted dark chocolate being spooned over chilled peanut butter filling in a silicone muffin tray on a marble counter

Ingredient Notes

  • Wholegrain spelt flour: Wholegrain spelt gives a slightly denser, nuttier base than white spelt. You can use white spelt flour for a lighter texture, but the base will be a little more crumbly.
  • Coconut oil: Coconut oil binds the spelt base and helps it set firm when chilled. Melted unsalted butter works as a direct substitute if you prefer.
  • Natural peanut butter: Use a runny, natural peanut butter with no added sugar or palm oil. Almond butter or sunflower seed butter works the same way if peanuts are a concern.
  • Maple syrup: Maple syrup sweetens both the base and the filling without refined sugar. Runny honey is a straight swap in equal quantities.
  • Dark chocolate: Use a bar with at least 70% cocoa solids for a firm, slightly bitter top layer that balances the sweet filling. Dairy-free dark chocolate keeps the recipe vegan.
  • Vanilla extract: A small amount rounds out the peanut butter filling. Skip it if you don't have any - the recipe still works without it.
Four spelt chocolate peanut butter cups on a ceramic plate with a glass of black coffee, one cup halved to show layers
Prep Time 15 mins
Rest Time 30 mins
Total Time 45 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Servings: 12
Estimated Cost: 0.65
Calories: 178
Best Season: all_year_round
Dietary: Contains gluten, contains nuts, Dairy-Free, Egg-free, Vegan, Vegetarian
Description

Spelt flour gives the base a slightly dense, biscuity texture that holds the peanut butter filling without crumbling. Dark chocolate sets firm over the top for a clean snap with every bite.

Ingredients
    Spelt base
  • 120 g wholegrain spelt flour
  • 3 tbsp coconut oil, melted (plus extra for greasing if using metal tin)
  • 2 tbsp maple syrup
  • pinch of fine sea salt
    • Peanut butter filling
  • 120 g natural runny peanut butter (no added sugar or oil)
  • 1 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • pinch of fine sea salt
    • Chocolate top
  • 150 g dark chocolate, at least 70% cocoa solids (use dairy-free for vegan)
  • 1 tsp coconut oil (helps the chocolate set with a slight sheen)
Instructions
    Make the spelt base
  1. 1
    Combine the wholegrain spelt flour, melted coconut oil, maple syrup, and salt in a bowl. Stir until the mixture clumps when pressed between your fingers.
  2. 2
    Lightly grease a 12-cup silicone muffin tray. Divide the base mixture evenly between the cups - about 1 heaped teaspoon per cup.
  3. 3
    Press the mixture firmly into the bottom of each cup using the back of a teaspoon. The layer should be about 5 mm thick with no gaps at the edges.
  4. 4
    Transfer the tray to the fridge and chill for 10 minutes until the base feels firm to the touch.
    5. Add the peanut butter filling
  5. 5
    Mix the peanut butter, maple syrup, vanilla extract, and salt in a small bowl until smooth and combined.
  6. 6
    Spoon about 1 teaspoon of the peanut butter mixture onto each chilled base. Spread gently with the back of the spoon without disturbing the base layer.
  7. 7
    Return the tray to the fridge for another 10 minutes while you prepare the chocolate.
    8. Melt and pour the chocolate
  8. 8
    Break the dark chocolate into small pieces and place in a heatproof bowl with the coconut oil. Set the bowl over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water.
  9. 9
    Stir gently until the chocolate is fully melted and smooth with a slight gloss. Remove from the heat.
  10. 10
    Spoon the melted chocolate over each cup, pouring from the center outward to cover the peanut butter layer fully.
  11. 11
    Tap the tray gently on the counter to level the chocolate tops and release any air bubbles.
  12. 12
    Refrigerate for at least 30 minutes until the chocolate is fully set and matte on the surface. Unmold carefully before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 178kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Sodium 55mg3%
Potassium 160mg5%
Total Carbohydrate 14g5%
Dietary Fiber 2g8%
Sugars 7g
Protein 4g8%
Calcium 18 mg
Iron 2 mg
Vitamin E 1 mg
Vitamin K 1 mcg
Thiamin 0.1 mg
Riboflavin 0.05 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 12 mcg
Phosphorus 90 mg
Magnesium 38 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Press base mixture firmly before first chill or cups will crack when the filling is added.
  • Chill base for at least 10 minutes before spooning in the peanut butter layer.
  • Melt chocolate over a bowl of hot water, not direct heat, to keep it smooth and glossy.
  • Use a silicone muffin tray for easier release - standard metal tins need a light oil spray.
  • Double the batch and freeze half for a ready-made snack that lasts up to 2 months.
Keywords: spelt chocolate peanut butter cups, spelt flour dessert, no-bake peanut butter cups, vegan chocolate cups, wholegrain peanut butter cups

Equipment

  • 12-cup silicone muffin tray
  • mixing bowls
  • small saucepan or heatproof bowl for melting chocolate
  • teaspoon for pressing base
  • parchment paper

Tips

  • Press the spelt base firmly into the cups using the back of a teaspoon to prevent cracking after chilling.
  • Chill the base layer for 10 minutes before adding the peanut butter filling so the layers stay distinct.
  • Warm the peanut butter briefly in a bowl over hot water if it's too thick to spread without disturbing the base.
  • Pour the melted chocolate slowly from the center of each cup to avoid air pockets under the top layer.
  • Run a warm knife under hot water before cutting if you want clean halves rather than cracked tops.

Variations

  • Swap peanut butter for tahini and add a pinch of sea salt for a sesame-chocolate version.
  • Mix a tablespoon of freeze-dried raspberry powder into the peanut butter layer for a fruit contrast.
  • Use white spelt flour and add 1 tsp cinnamon to the base for a warmer, lighter-coloured cup.

Storage and Reheating

Store the finished cups in an airtight container in the fridge for up to 7 days. Layer them with parchment paper if stacking to prevent the chocolate tops from marking.

For longer storage, freeze in a single layer on a lined tray until solid, then transfer to a freezer bag. They keep for up to 2 months frozen. Thaw in the fridge for 30 minutes before eating - the texture stays close to fresh.

Do not store at room temperature for more than a couple of hours. The coconut oil base and chocolate top both soften quickly above 20 C / 68 F.

Serving Suggestions

Serve the cups straight from the fridge as an afternoon snack with a black coffee or a flat white. The slight bitterness of the dark chocolate and the cold firm texture pair well with a hot drink.

For a casual dessert plate, arrange three cups on a small board with a few roasted peanuts and a light dusting of cocoa powder. The contrast in textures - firm chocolate, dense spelt base, smooth filling - holds the plate without needing anything else.

They also work well as a packed lunch treat or a post-workout snack. Each cup has a useful amount of protein from the peanut butter and sustained energy from the wholegrain spelt base.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-peanut-butter-cups/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!