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Chocolate Peanut Butter Cups

Donna Hay
Print Recipe


  • 1/2 cup 140g smooth peanut butter
  • 1/2 cup 50g coconut oil
  • 100 g dark chocolate melted
  • 2 teaspoons coconut oil melted, extra
  • 1 tablespoon dried rose petals to decorate (optional)


  • Place the peanut butter and coconut oil in a small saucepan over low heat and stir until melted and smooth. Divide the mixture between the holes of a 12 x 1 tablespoon capacity mini muffin tin lined with paper cases. Freeze for 15-20 minutes or until firm.
  • While the cups are freezing, place the chocolate in a small bowl, add the extra melted coconut oil and mix until smooth.
  • Spoon the chocolate mixture over each peanut butter cup, and sprinkle with dried rose petals if using, and return to the freezer for 10-15 minutes or until firm. Remove from the tin and serve.


These are best stored in the fridge until ready to serve.