Homemade Dark Chocolate Peanut Butter Cups
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12 cups
  • ¾ cup expeller pressed coconut oil
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons maple syrup more or less to taste
  • 1 pinch unrefined sea salt
  • ½ teaspoon pure vanilla extract
  • ½-3/4 cup natural peanut butter
  • coarse sea salt for topping
  1. Line a 12-cup muffin tin with 12 muffin/cupcake liners.
  2. Gently melt the coconut oil over low heat. Remove from heat and whisk in the cocoa powder, maple syrup, pinch of salt, and vanilla until completely smooth.
  3. Pour a small amount of chocolate into the bottom of each muffin liner. Put in the freezer for 3-5 minutes, or until solid.
  4. Add a good dollop of peanut butter in the middle of each muffin liner, trying to keep a small ring of chocolate around the edge
  5. Pour the rest of the chocolate over the top of the peanut to cover. Smooth the peanut butter under the chocolate by tapping it with a spatula.
  6. Put back in the freezer for about 3-5 minutes, or until the tops of the peanut butter cups are semi-solid. Sprinkle with coarse sea salt.
  7. Put the whole tin back in the freezer until the peanut butter cups are solid, about 1 hour. Store in the refrigerator until ready to eat.
My favorite natural peanut butter is the Walmart brand organic peanut butter. It’s really smooth for being a natural peanut butter!
You can use any nut butter in place of the peanut butter if you want.

Adapted from Pinch of Yum
Recipe by Honest Cooking at https://honestcooking.com/homemade-dark-chocolate-peanut-butter-cups/