For chocolate layers:

85% cacao dark chocolate (I used Green & Blacks) – about half of a bar

For the Nut Butter Layer:

3/4 cup  peanut butter / almond butter / cashew butter which ever you prefer
3 teaspoons Pure maple syrup /honey
3 tablespoons Coconut oil
2 teaspoons Vanilla extract



  1. Melt the dark choc over a double boiler being careful not to burn.
  2. Ad a spoonful of the chocolate mixture into the bottom of silicane muffin cases and use the back on a spoon to spread up the sides. Put in the freezer to harden while you make the peanut butter mixture
  3. In a small bowl, combine the ingredients for the peanut butter layer.
  4. Drop peanut butter mixture, a spoonful at a time, into silicone muffin cups until they are approximately 1/2 full.
  5. Put them into the freezer for 15-20 minutes or until hardened. Take out of the freezer.
  6. Drop about a spoonful of chocolate mixture on top of the frozen peanut butter mixture.
  7. Put the peanut butter cups into the freezer for 15-20 minutes or until hardened.
  8. Take out of the freezer 5 minutes before serving.


Leave a Reply

Your email address will not be published.