Peanut Butter Cups


The combination of peanut butter and chocolate makes me feel oh-so-happy!  I have so many memories of this favourite treat.  My mom used to make the best ever peanut butter squares packed with icing sugar and graham crumbs; as a kid, what wasn't to love!  My version is revised, lacks the sugar high and allows for a more balanced digestion.  These cups are vegan as I use a dairy free dark chocolate chip and I'll often sub the peanut butter for almond or cashew butter.  I always try to use an organic nut butter because nuts are typically sprayed with a large amount of  insecticide.  In my opinion, avoiding conventional nut butter is a healthier option.

Take a closer look at how I make these scrumptious treats in my video below. Happy baking! 

Peanut Butter Cups

Makes: 24 small cups or 12 large cups

*click on blue text to buy ingredients

prep time: cook time: total time:


  • 1/2 cup smooth peanut butter
  • 1/3 cup almond flour
  • 1/2 teaspoon  liquid stevia (you can also use 1-2 tbsp of maple syrup if you don't have stevia on hand however, you may need to add a pinch more almond flour if the batter is too wet).


  1. Melt chocolate and peanut butter in a small sauce pan on low constantly stirring. When melted divide in half evenly. 
  2. Pour half into the bottoms of lined muffin tins and place in the freezer for a few minutes.
  3. Mix the remainder ingredients and make into 24 balls (12 if your making the large)
  4. Once the chocolate in the tins are hard, place the peanut balls on top and flatten  them out evenly.
  5. Pour the remainder of the chocolate on top of the middle peanut butter and place back into the freezer.
  6. Once chocolate has set, enjoy!!


*I like to keep them in the freezer however, they can also be stored in the fridge.
*Nutritional Values are per 1 peanut butter cup



fat (grams)


carbs (grams)


protein (grams)


sugar (grams)

Created using The Recipes Generator