Homemade Peanut Butter Cups

PB cup flowerLike any sentient human being, I love peanut butter cups. Chocolate and peanut butter together are a combination that has no competition in my mind. And recently, I’ve been on a peanut kick. Don’t ask me why but lately any food has seemed infinitely more appealing to me when peanuts were part of the equation.  So naturally, I have been eating quite a few peanut butter cups. And man, I thought reese’s were good, but these little nuggets of deliciousness take the holy combination of peanut butter and chocolate to a whole new level.


The best thing about these peanut butter cups is the small amount of quality ingredients that won’t make you feel bad about how many you’ve stuffed in your face in just a few minutes.

PB cup ingredientsCoconut oil gives these little bites their melty creaminess, while honey sweetens the cocoa just the perfect amount without making them to sugary. A dash of sea salt on top adds a bit of complexity and sophistication to such a classic candy. 
PB cups

I used a mini cupcake tin and papers for mine, but these peanut butter cups can be made in any size or shape mold you’d like, and stored in the freezer until eaten. For the peanut butter filling, I find that Peanut Butter & Co.’s white chocolate wonderful works really well as a sweeter option, but you can use any peanut butter that tickles your fancy.
PB cup eating

Because of the high melting point of the coconut oil, these treats can get messy very quickly, so I prefer to eat them cold (they wouldn’t be half bad as an ice cream topping, either.)


Healthy Homemade Peanut Butter Cups

recipe adapted from thegraciouspantry.com


  • 3/4 cups coconut oil
  • 1/2 cup dutch process cocoa powder
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 1/2 cup peanut butter of choice
  • coarse sea salt (for sprinkling)


  • In a small saucepan over medium heat, combine coconut oil, cocoa powder, honey, and vanilla.
  • Whisk thoroughly until chocolate is smooth & free of lumps.
  • Using either an oiled mold or lined cupcake tins, fill the wells about 1/3 of the way with chocolate. Transfer to freezer for 15 minutes or until bottom layer has set.
  • After chocolate has hardened, fill the second third of the wells with peanut butter. If needed, heat the peanut butter in the microwave until it is thin enough to pour. Then transfer back to freezer for another 15 minutes.
  • Add the final layer of chocolate and tap molds lightly against the counter to make sure the tops are smooth.
  • Freeze for another 20 minutes.
  • At this point, chocolates should be solid enough to eat. Sprinkle with sea salt to taste & dig in.
  • If you would prefer your treats hard but not frozen, store in the fridge for about 20 minutes prior to eating.


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