I really need to apologize for not sharing this peanut butter cup recipe until now. These have long been one of my go-to snacks when I’m craving chocolate & peanut butter (which is, like, every day). With only four all-natural ingredients โ€“ cocoa powder, coconut butter, peanut butter and maple syrup โ€“ they’re a snap to make in just a few minutes.

So, I’m sorry for keeping this one a secret up to this point, but I do have a good excuse. You see, after that chocolate peanut butter cake, and the chocolate peanut butter cup oatmeal, and the chocolate peanut butter cup pancakes, I *did* ask you all to stage an intervention if I ever made another chocolate peanut butter recipe again. You may or may not want to start planning that intervention now…


Makes about 6 peanut butter cups


  • 1/3 cup coconut butter
  • 1/4 cup +2 tablespoons peanut butter
  • 1/4 cup cocoa powder
  • 2-3 tablespoons maple syrup


Step One

Measure out all ingredients (reserving those extra two tablespoons of peanut butter as filling) and combine them in a small saucepan. Turn on low heat and use a fork to stir regularly until all ingredients are melted and incorporated.

Note: coconut butter is simply the pureed flesh of a coconut. It’s solid at room temperature (like coconut oil), but melts down nicely when heated. The Artisana brand is fairly easy to find near the nut butters in a healthier grocery store.

Step Two

You can use disposable cupcake wrappers (the foil ones would work best here), but I much prefer these super-cool reusable silicone ones (Amazon link). To assemble the peanut butter cups, spoon a thin layer of the mixture into the bottom of the cup and flatten. Then, add about a teaspoon of that reserved peanut butter to the center, and top with another layer of the chocolate mixture. Press down until smooth.

Step Three

Pop these the freezer for about 10 minutes to firm up, then serve immediately or store in the refrigerator (in a sealed container) for several days.