Hello friends!

See the above little buttons of deliciousness? So much yumminess in such a little, er.. button.

Why are they called Chocolate Peanut Butter Cups, then?

I’m glad you asked.

It’s because they should (if you are a stickler for rules and such) look like these..


These pretty cupcake size treats were made by Mercy Campbell, who originally found them over at Prevention, a blog by a clever lady named Nicole. Who also made them cupcake size.

But here’s the thing – those treats looked sooooo goood. AND they contain two of my  favourite foods in the world in one place (that would be chocolate and peanut butter) and.. I had no paper patty pans that size.  And small is cute, right?

Without further excuses ado, here’s how to make them.

Bottom Layer:
2 Tbsp coconut oil, melted if it’s cold in your neck of the woods
1/4 cup smooth peanut butter
1 tsp pure vanilla extract
1/4 cup unsweetened cocoa powder
2 packets stevia or 2 teaspoons of Natvia

Top Layer:
2 Tbsp coconut oil, melted
1/4 cup natural smooth peanut butter
1/2 tsp pure vanilla extract
1 packet stevia or 1 teaspoon Natvia


Put all the bottom layer ingredients in a bowl, and stir.

Put all the top layer ingredients in a separate bowl, and stir. (Complex, yes? :D)

Here you can choose how dedicated you want to be*.  If you want a pretty, defined line between your two layers, fill your patty pans or chocolate moulds with the bottom layer of mix, and freeze.  Wait for it to harden, and add the top layer. Refreeze.

You eat these goodies straight from the freezer, and if there any left (ahem!) you store them in the freezer, else your coconuty peanutbuttery chocolatey treats will melt back to their original gooey state.

Freeze.. Enjoy!

*It’s peanut butter and chocolate.  No way was I waiting an extra 15 mins.  I half filled each chocolate mould with the base mix, then immediately added the top layer.

Friends, these are yummy.  AND good for you, and quick to make!