Better Chocolate Peanut Butter Cups


  • 300g Bittersweet baking chocolate (71% cacao) we recommend Cusine Camino
  • 4 tbsp coconut palm sugar
  • 1 tbsp unrefined, virgin coconut oil
  • 2/3 cup natural peanut butter, unsalted
  • 16 cupcake liners


1. Place coconut sugar in coffee grinder or high powered blender and grind as fine as you can (into a powder)
2. Mix together peanut butter and powdered coconut sugar and place in fridge
3. Place cupcake liners on a flat moveable surface or baking sheet
4. Fill a small pot about 1/4 way full with water and place a stainless steel or glass bowl inside the pot (the bowl should overlap the pot not be submerged in it) Heat water on stove over medium heat
5. Place chocolate and coconut oil in the bowl while the pot is still on the stove
6. Stir chocolate mixture over heat until completely melted
7. Pour a thin layer (1/4") of melted chocolate in the bottom of each liner and return leftover chocolate to the stove over low heat so it doesn't harden
8. Place cups in the freezer for 10 minutes or until chocolate hardens up and remove from freezer
9. Add a thick layer (1/2") of peanut butter mixture leaving a thin rim around the edge so chocolate can get around it later
10. Pour the remaining chocolate mixture in the cups to completely cover the peanut butter and move the cups back a forth to create an even surface of chocolate
11. Place cups in the refrigerator until hardened and enjoy!

Makes 16 large cups (each is the equivalent of 2 commercial peanut butter cups)

Nutrition Breakdown per cup:

Calories: 196, Protein: 4.25g, Carbohydrates: 13g, Fat: 14g  Sugar: 9g

Posted in: Gluten Free, Snacks and Treats, Vegan, Vegetarian