Mini chocolate peanut butter cups (2 ways)

Mini chocolate peanut butter cups (2 ways)


When I was a kid my mom used to take me to the local library to hang out and get books. I loved the smell when we walked in and remember grabbing one of my favorite books and sitting in the old wooden chairs to read. I have no idea what the book was called, but it was about a girl who floated through a candy and chocolate world in her dreams. I read that book countless times. I guess I have always been a sweets lover. Since I have begun to cut out sugar from my diet I have noticed that I have a lower tolerance for sweetness. If there is too much sugar, I can only have one or two bites before losing interest. This is defintely a change for me. I love that you can control the amount of sugar in these copycat peanut butter cups. And not to mention the chocolate to peanut butter ratio.


Mini chocolate peanut butter cups

  • Servings: 12
  • Time: 30mins
  • Difficulty: easy
  • Print

Ingredients for vegan & raw chocolate

  • 4 tbsp. cacao butter, melted (use a double boiler or microwave at 15 second intervals, stirring the cacao butter between each turn)
  • 1/4 c. raw cacao powder
  • 1-2 tbsp. raw honey or maple syrup for vegan
  • 1/2 tbsp. mesquite powder (optional)
  • 1/2 tsp. vanilla extract
  • 1 tsp. sea salt

The recipe with cacao butter will set in the fridge and can be left at room temperature without melting. However, if you are following a raw diet, follow the instructions for the second option below. 


  • 1/2 c. raw cacao powder
  • 1/4 c. melted coconut oil
  • 1-2 tbsp. raw honey or maple syrup (not raw) for vegan option
  • 1/2 tbsp. mesquite powder (optional)
  • 1/2 tsp. vanilla extract
  • 1 tsp. sea salt

Ingredients for peanut butter filling

  • 1/2 c. peanut butter
  • 1-2 tbsp. raw honey or maple syrup (not raw)
  • 1/2 tbsp. coconut flour (optional)
  • 1 tsp. vanilla extract
  • 1 tsp. sea salt


1. Mix all of the ingredients for the chocolate of your choice together in a bowl and whisk until well combined and there are not lumps

2. Pour half of the chocolate mixture into mini muffin tin molds or candy molds if you got ’em and stick in freezer.

3. While the chocolate is setting, combine the ingredients for the peanut butter filling together in a bowl and mix until smooth.

4. Remove the chocolate molds from the freezer and place a small spoonful of the peanut butter filling on top of each chocolate layer.

5. Pour the remaining chocolate over the peanut butter mixture and stick back in the freezer until chocolate is set.

6. If using the cacao butter chocolate recipe, these can be stored in the fridge or in an air tight container in room temperature without melting. If using the raw chocolate mixture, keep in freezer and remove when you want to indulge.

Note: I changed the ratio of these pb cups to have a bit more chocolate than peanut butter because they were made to top this chocolate peanut butter cup cake (pictured below). Add them to some chocolate ice cream for a chocolate peanut butter cup flavor!


Does anybody else remember the Reese’s commercials with the “how do you eat your Reese’s?” theme. They used to show people eating Reese’s different ways, poking a hole through the middle, eating the outside first, etc. etc. I also ate the inside first and then ate the hard edges. I was explaining this to someone the other day and they looked at me like I had 8 heads. How did you eat your Reese’s?

Chocolate peanut butter cup icebox cake

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