These Peanut Butter cups were created by accident. This morning I actually woke up with the idea of making a healthy easter egg but realised I didn’t have any egg moulds. It turns out they are pretty hard to find an quite costly if i’m only using them once a year.

As I was looking around the supermarket I spotted the plastic tracys that are used to hold Kinder surprises in and they looked food enough so I  asked the check out clerk if I could have them. That’s how you get a mould for free! 🙂

Anyway, the crux of the treat is the same as an easter egg, it’s just chocolate with a filling. Yum. The truth is you could make this filling with only the peanuts, or with all of the nuts it really is up to you. I had a small amount of lots of different nuts left in my pantry so decided to use them all up- really the choice is yours. These would also be super yummy when filled with regular ol peanut butter.

Makes 16

Caramel Filling 

1 cup of medjool dates (these need to be soaked in water for 30 mins to 1 hour before blending)
Sprinkle of himalayan salt (or more if you don’t like a really sweet treat)
1 tablespoon of pure vanilla
2 tablespoons of coconut oil
1/4 cup of raw peanuts
1/4 cup raw cashews
1/4 cup walnuts

Chocolate Cups 

100 grams cacao butter
6 tablespoons of raw cacao powder
3 tablespoons of coconut oil

If you do not have cacao butter on hand you can use chocolate just make sure it’s at least 70% cocoa ( also remember it will not be refined sugar free)


1. Melt the cacao butter in a pot and sift the cacao powder into the butter on a low heat. Add the melted coconut oil last and mix all together.
If you are using dark chocolate melt it in a pot along with the coconut oil.

2. Pour your chocolate into moulds and let set in the freezer for at least an hour.

3. While chocolate is setting, make your caramel. Start by taking the dates out of the water and blend in a food processor. Then add the salt, peanuts, vanilla and melted coconut oil. This layer doesn’t need to be really smooth, I kept the mixture quite chunky.

4. Once your chocolate has set in the moulds, simply pop out onto a baking tray and top with your caramel.






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