Dark Chocolate Peanut Butter Cups 

I’m a sucker for anything that combines the sweet and salty flavors or peanut butter and chocolate. With just a few simple ingredients you can make these delicious treats at home. The combination of the coconut oil flavor with the chocolate is unlike anything else. This is a great activity to make with the kids in time for the holidays! Perfect for gifting to friends and family, as long as they don’t have a peanut allergy!! 

Dark Chocolate Peanut Butter Cups with Kelapo Coconut Oil


  • Kelapo Coconut Oil (¾ cup) 
  • Unsweetened Cocoa Powder (½ cup) 
  • Maple Syrup (2 tablespoons) 
  • Sea Salt (1 pinch, and some extra for topping) 
  • Vanilla Extract (½ teaspoon) 
  • Natural Peanut Butter (½ to ¾ cup) 



  1. Line a 12 cup muffin tin. Over low heat, begin to melt ¾ cup of Kelapo coconut oil on a pan. Once fully melted, remove the pan from heat and pour in ½ cup of unsweetened cocoa powder, 2 tablespoons of maple syrup, a pinch of salt, and ½ teaspoon of vanilla extract. Mix together until there are no lumps. 
  2. Onto each lined muffin tin, pour a small layer of the chocolate mixture. Then, place in the freezer for 3 to 5 minutes – until solid. 
  3. Next, add a dollop of natural peanut butter to each lined muffin tin; make sure to allow space between the edge of the tin and the peanut butter. 
  4. Lastly, pour the remaining chocolate mixture over the top of each lined muffin tin. Place them in the freezer for another 3 to 5 minutes – until solid. 
  5. Top them off with some sea salt and enjoy! 




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