Skip to main content

Peanut butter Cups


  • 3/4 cup smooth peanut butter
  • 1/4 cup coconut sugar, blended to fine
  • 250g chocolate slab pieces
  • 1/4 tsp vanilla extract
  • 1/2 tsp fine Himalayan salt
  • 18 mini cupcake baking cups


  • Set the 18 mini cupcake baking cups on a baking tray.
    Melt 100g of the chocolate pieces, and then spoon 1 tsp into each cupcake baking cup and make sure it settles evenly.
  • In a bowl, mix together the peanut butter, fine coconut sugar, vanilla extract and salt. Transfer the mixture to a clean resealable plastic bag and seal tightly.
  • Cut one cornet of the plastic bag to make an icing piper, and pipe 2 to 3 blobs of the mixture into the center of the mini baking cups, leaving some space at the top and ensuring it settles evenly.
  • Melt the remaining chocolate and spoon into the baking cups till full and covering the peanut butter mix. Make sure it settles evenly.
  • Refrigerate for about 30 minutes till solid, and enjoy!!!
Close Menu