Healthy(er) chocolate peanut butter Xmas trees (vegan)

Healthy(er) chocolate peanut butter Xmas trees (vegan)

Let the cookie baking and candy making commence! Thanksgiving is over and now it’s time for ugly sweater parties, jingle jogs and Santa bar crawls. Everywhere. Every day. Okay, maybe not every day, but it starts to feel like it and that can put a halt to our clean eating goals. I KNOW! I have resisted the cookies all night until I have had 2 too many cocktails only to end up eating 5 or 6…or an entire tray. I actually used to skip lunch the day before winter break every year and just load up a plate with cookies from the faculty room to sample.  Why would I think that was a good idea? My body certainly didn’t think so an hour later. This simple and healthier version of Reese’s PB Christmas trees are a fun way to let yourself have a treat. Plus, they are super cute and fun to bring to parties. Who doesn’t love food that comes in shapes?


Dark chocolate peanut butter Christmas trees

  • Servings: 12-14 trees
  • Time: 1 hr
  • Print

Peanut butter mixture:

  • 2 c. peanut butter *edit
  • 3 tbsp. coconut flour
  • 2-3 tbsp. honey or maple syrup
  • 1/2 tsp. vanilla extract
  • a pinch of sea salt

Chocolate ingredients

  • 1/2 c. melted cacao butter (85 g. solid)
  • 3/4 c. cacao powder
  • 3 tbsp. honey or maple syrup
  • 1/2 tbsp. mesquite powder (optional)
  • 1 tsp. vanilla extract
  • 1 tsp. sea salt


In a large bowl, beat all of the peanut butter mixture ingredients until well combined. Refrigerate mixture for 30 minutes.

In a medium bowl combine all of the chocolate ingredients. Line a cookie sheet or a tray with parchment paper. Take a small chunk of the peanut butter mixture and form into a small ball in the palm of your hands. Flatten out on tray. Use your christmas tree cookie cutter to cut out the shape as if you were making sugar cookies or gingerbread men. Clear away the scraps and use the rest of the PB mixture to create the rest of the trees.

With a large fork or slotted spoon, dip the peanut butter tree into the chocolate mixture and remove, allowing the excess chocolate to drip off back into the bowl.  Place on parchment paper. Place in the fridge until the chocolate sets, about two hours.

If you want to have the peanut butter exposed as shown in the picture, use the tree cookie cutter to cut out the edges. Best part you get to eat the scraps!

*Edit-I used store bought creamy peanut butter. If you use homemade peanut butter that is extra creamy, you may have to adjust the amount of coconut flour, adding one tablespoon at a time until mixture if consistency pictured above.



  1. These look great! My fiancé loves peanut butter and chocolate. I’ll have to make these for christmas 🙂

  2. omg this looks so good! I’m definitely going to have to try this! yummy

  3. 2 cups of peanut butter? Wow! Do you make your own or use store bought?

    1. Author

      It may seem like a lot, but they make a lot of big trees. You could also half the recipe if that suits you better. As for the PB, I make my own and use store bought, depending on my laze-o-meter. Lately I have been going more for the former, trying to avoid packaging. Thanks for popping by!

    1. Author

      Wow Thanks so much PB Ellie! It is one of my favorite combos, too. I have not used regular flour with this so I cannot speak from experience, but I am all for experimenting, so if you try let me know how it works out. And thanks so much for the Liebster Award nomination and your support!

Comments are closed.