Peanut Butter Weetabix Cups (4 Ingredients, No Baking, High Fibre) -

4 Ingredients No Baking High Fibre Ready in 30 mins

⏱️

Prep Time

10 mins

❄️

Chill Time

20 mins

🧁

Makes

6 cups

🔥

No Oven

Ever

The doctor won’t tell you this… Just 4 ingredients and SO easy to make — you NEED this healthy snack in your life.

Peanut butter. Weetabix. Maple syrup. Dark chocolate. That’s it. No baking, no complicated technique, no guilt. Press, chill, and you’ve got the most satisfying little snack you’ve ever made.

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🥜 Why Everyone Is Obsessed

4️⃣Only 4 ingredients

🚫No baking required

🌾High fibre from Weetabix

⚡Natural peanut butter energy

🍫Dark chocolate top layer

⏰Ready in under 30 minutes

🥜 Peanut Butter Weetabix Cups

4 Ingredients · No Baking · High Fibre · Ready in 30 mins · Makes 6 Cups

📋 Ingredients (Makes 6 cups)

✓6 Weetabix biscuits (or 2 cups Weetabix Minis)
✓½ cup peanut butter (natural, smooth or crunchy)
✓¼ cup maple syrup
✓150g dark chocolate (70%+), melted

Optional: flaky sea salt on top, crushed peanuts, or a drizzle of extra peanut butter

👩‍🍳 Instructions

Crush the Weetabix — blitz in a blender until fine crumbs, or place in a zip-lock bag and crush with a rolling pin. A wooden spoon works too — no blender needed.

Mix the base — combine Weetabix crumbs, peanut butter, and maple syrup in a bowl. Mix until a sticky, moldable dough forms. It should hold together when pressed between your fingers.

Press into moulds — divide the mixture evenly between 6 silicone cupcake moulds or a lined muffin tin. Press down firmly with the back of a spoon to compact each one.

Add the chocolate top — pour melted dark chocolate over each cup to cover the surface. Tap gently to level. Add sea salt or crushed peanuts now if using.

Refrigerate until set — about 20 minutes until the chocolate is firm. Try not to eat them straight from the fridge. (You will fail.) 🍫

📊 Nutrition (per cup)

210

Calories

Protein

24g

Carbs

11g

Fat

Fibre

💡 Pro Tips for Perfect Cups

🥜Natural peanut butter works best — the oily texture binds the Weetabix crumbs perfectly without needing any extra fat or liquid.
🌾Mash with a wooden spoon — no blender? No problem. Crush the Weetabix in a bag or bowl with a spoon until fine crumbs form.
🍫Use 70%+ dark chocolate — the richness of high-cocoa chocolate balances the sweetness of the base and gives the best flavour.
🍯Swap maple syrup for honey — both work perfectly. Honey gives a slightly floral sweetness; maple syrup has a deeper, more caramel-like flavour.
📅Store in the fridge for up to 1 week — keep in an airtight container. They also freeze brilliantly for up to 3 months.

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❓ Frequently Asked Questions

Can I use crunchy peanut butter?

Absolutely — crunchy peanut butter adds a lovely texture to the base and pairs beautifully with the crispy Weetabix crumbs.

Can I use another nut butter?

Yes! Almond butter, cashew butter, or sunflower seed butter all work. Each one gives a slightly different flavour — all delicious.

My base isn’t holding together — what do I do?

Add another tablespoon of peanut butter or maple syrup and mix again. The dough should feel like wet sand that clumps when pressed.

Are these gluten-free?

Standard Weetabix contains wheat, so these are not gluten-free as written. Swap for a gluten-free cereal of your choice to make them GF.

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