- 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
- Cut 12 paper muffin cups down to about 1” high, and place in a muffin tin. Set aside.
- 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.
- 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.
- Form the peanut butter dough into 12 small patties.
- Pour about a teaspoon of chocolate mixture into the bottom of each muffin cup.
- Place one peanut butter patty onto each dollop of chocolate.
- Cover each patty with remaining chocolate.
- If adding toppings, go ahead and lightly press them into the tops of the peanut butter cups.
- Freeze for 30 minutes or refrigerate one hour to set. Store in an airtight container in the refrigerator, and enjoy straight from the fridge.
If you eat real, fresh, Wild Diet approved foods for long enough, you might notice that pre-packaged candy starts to taste like plastic.
As your palate recalibrates to flavors from fresh foods, these shelf-stable processed sugar bombs just aren’t worth it anymore.
So how do you give yourself a treat this Halloween without packing on pounds?
Ditch the Reese’s and make these Wild Peanut Butter Cups instead – it’s much easier than you think.
This recipe comes together quickly and uses ingredients you probably already have. Most importantly, it tastes even better than a Reese’s cup!
Looking for more Wild recipes like this one? Check out the Fat-Burning Tribe to access our full recipe library of meals, snacks and desserts.
Did you make these Wild Peanut Butter Cups? Share a pic with us on Twitter or Facebook.
What are you doing this year to beat the sugar demons? Leave a comment below and let me know!
These sound great! I would use cashew butter…I’ve just kind of lost my taste for peanut butter. And my biggest tip for avoiding sugar cravings is to get enough fat in your diet…has been a huge help for me. Also raw nuts or nut butter sometimes hit the spot if I want a treat. Or I’ll just have some high quality dark chocolate and call it a day!
These are the bommmmmmb!
And Reese’s were my favorite candy. Were.
What would you suggest in substitution of coconut palm sugar? Allergic to coconut!
Yep – just sub in organic cane sugar for coconut palm sugar. Enjoy!
WOW ! looks really delicious !!
It would be great and very helpful if you’d give the nutritional values on your recipes. Including calories, fat count, carb count (most importantly).
thanks
Extremely Amazing work!!
Wow!
Just Amazing!
These were so good
what I was looking for.
Thank you