Peanut Butter Chocolate Cups

I grew up loving peanut butter and when I heard about almond butter and all the other nut butters I made the switch, but to have a scoop of some good ole fashioned PB still makes my taste buds blast off!  

This recipe was by far the easiest and most convenient way to make Peanut Butter Chocolate Cups - zero waste too!  Go to you local bulk store, or food co-op for all the ingredients. 6 ingredients!

I can go on and on about how much I love these little delectable treats and how I ate one or maybe two for breakfast, but I'm not going to go there!

Let's do what we always do and jump right into it!


  • 2/3 cups Peanut Butter, creamy or crunchy (almond butter or other nut butter would work too)
  • 4 tbsp coconut oil (melted)
  • 2 tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 3 tsp coconut nectar
  • pink himalayan sea salt


To start, you can either do the chocolate or peanut butter as your base - I started with chocolate first! So, in a mixing bowl, add your cocoa powder, 1/3 cup peanut butter, 2 tbsp coconut oil (melted) 1 tsp vanilla extract and 1 1/2 tsp coconut nectar - and give that a good stir.  I melted the coconut oil and it was hot when I poured this not the other ingredients which made the peanut butter soften up a bit and was easier to create a creamy and smooth texture.

Next, pour into your cupcake tray - I did not use paper outlining (that's a waste) - when you put it in the freezer and they solidify - they because easy to pop out by adding a bit of pressure underneath the cup - ZERO WASTE!

Pour as much as you want in each cup and bring to the freezer for a few minutes.

Next, with the rest of your ingredients - 1/3 cup peanut butter, 2 tbsp coconut oil (melted & hot) 1 tsp vanilla extract, 1 1/2 tsp coconut nectar and a pinch or two of pink himalayan sea salt and give that a good stir until the mixture is smooth, creamy and easy to pour into your cups.

Bring out the cupcake tray from the freezer which has your chocolate - by now, it should have solidified by now.  Pour your peanut butter creaminess directly on top of your chocolate - and set back into the freezer for 5 minutes - or longer! I couldn't wait, so 5 minutes was enough for me.

You can also pour both mixtures in one at a time and not do it separate -this will give it a different look - maybe create some swirls and add something crunchy to it like; buckwheat or puffed rice - can totally see me doing this again and adding crumbled rice cakes to the mixture too!

This has been another win for me in the kitchen! Can't wait to share this recipe and see your recreations of this recipe!



 added a homemade cashew coconut banana cream, lemon zest and buckwheat

added a homemade cashew coconut banana cream, lemon zest and buckwheat