Wild Peanut Butter Cups
Prep time
Cook time
Total time
These homemade Wild Peanut Butter Cups are incredibly easy to make, and far tastier than anything you'll find in a package. Feel free to substitute peanut butter with almond butter, sunflower seed butter, or other nut/seed butters to change up the flavors.
Serves: 12
  • 9-ounces dark chocolate chips
  • 1 teaspoon coconut oil (or grass-fed butter)
  • 1 cup peanut butter, no sugar added (or almond butter or other nut/seed butter)
  • 2 tablespoons coconut palm sugar
  • dash of stevia, to taste
  • dash of sea salt
  • 12 paper muffin cups (cut down to about 1” high)
  • Optional toppings: Nuts, berries, sea salt, coconut flakes
  1. Cut 12 paper muffin cups down to about 1” high, and place in a muffin tin. Set aside.
  2. In a small pot or double-boiler set over lowest heat, melt the chocolate with the coconut oil, stirring regularly, until just completely melted. Set aside to slightly cool.
  3. In a mixing bowl, stir together peanut butter with coconut palm sugar, stevia, and sea salt. Taste and add a dash more coconut palm sugar, stevia and/or salt, to taste.
  4. Form the peanut butter dough into 12 small patties.
  5. Pour about a teaspoon of chocolate mixture into the bottom of each muffin cup.
  6. Place one peanut butter patty onto each dollop of chocolate.
  7. Cover each patty with remaining chocolate.
  8. If adding toppings, go ahead and lightly press them into the tops of the peanut butter cups.
  9. Freeze for 30 minutes or refrigerate one hour to set. Store in an airtight container in the refrigerator, and enjoy straight from the fridge.
Alternately, you can use a mini muffin tin to make “bite-sized” candies for a small taste of something delicious and sweet. The recipe should make about 24 minis.
Recipe by Fat-Burning Man at https://fatburningman.com/wild-peanut-butter-cups-to-satisfy-your-sweet-tooth-this-halloween/