Homemade Chocolate Peanut Butter Cups

Can we get real for a minute? 

Is there any food combination that is better than chocolate and peanut butter? I mean, really. I know it seems so simple and plain and boring, but can you think of something better? 

Growing up, peanut butter cups were by go to candy. When we got the go ahead from mom to pick out a treat, I always went for peanut butter cups. I would proceed to poke a hole in the center, nibble all of the chocolate from the edges, and then gradually work my way to the hole I created. 

I still love this combo. The farther away I have gotten from processed food and making more on my own at home, the less and less I like the prepackaged peanut butter cups in the store. I created these peanut butter cups which, in my mind, are perfect. They are salty, sweet, slightly crunchy, and creamy. They are perfection. There is no added sugar in them and the natural peanut butter provides healthy fat and a bit of protein. Enjoy! 

Homemade Chocolate Peanut Butter Cups

Makes 8-10 peanut butter cups

2 tablespoons roasted peanuts (salted or unsalted, your choice)

3 tablespoons natural peanut butter

1 Medjool date, pitted

1/4 teaspoon vanilla

6 ounces bittersweet chocolate

1 tablespoon coconut oil

1. Prepare a mini muffin tin with liners. 

2. Add peanuts to a food processor. Pulse until coarsely chopped. 

3. Add date, peanut butter, and vanilla. Pulse to combine. 

4. In a small pot over low heat, add chocolate chips and coconut butter. Stir until most of the chips are melted. Remove from heat. 

5. Pour 1 teaspoon of melted chocolate into the bottom of each muffin liner. Next, add 1 1/2 teaspoons of the peanut butter mixture to each liner. Add one more teaspoon of chocolate on top of each muffin liner. Place muffin tin in freezer for 10 minutes, until chocolate is firm. Store in an airtight container in the refrigerator.