Peanut Butter Cups

Peanut Butter Cups, for that sweet tooth and post lunch/dinner snack. Is there really any better friend for chocolate than peanut butter? These may as well be called happy cups, they lift the Christmas spirit up and up! Made dairy free too for those that need it. 


6 tbsp of peanut butter

2 tbsp maple syrup

*You will also need cupcake paper cases


250g The Wholefood Pantry Dairy Free Chocolate Chips

2 tbsp The Wholefood Pantry Coconut Oil

Top with a sprinkle of The Wholefood Pantry Himalayan Crystal Salt 

1. Line a cupcake tin with cupcake cases.

2. Melt half of the chocolate over a double boiler

3. Add a tablespoon of chocolate into each cupcake case and use the back of a teaspoon to smooth it up the sides of the cases. Place the cups into the freezer to set.

4. Meanwhile, combine peanut butter, coconut oil, maple and a pinch of salt if the peanut butter is unsalted, stir until fully mixed through.

5. Once the chocolate sets, add a tablespoon of the peanut butter mixture into each cup and return to the freezer.

6. Melt the remaining half of the chocolate on top of the peanut butter and smooth out. Repeat for each cup.

7. Place into the fridge to set, this will take about 10 minutes.

8. Remove the peanut butter cups from the cupcake cases and serve.


Once set these can be stored in a container in the fridge for up to 5 days or in the freezer for 3 months.



Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt


Organic Cold Pressed Coconut Oil

Organic Cold Pressed Coconut Oil


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