Peanut Butter Cups (no refined sugar)

This is a dark chocolate version of the classic peanut butter cup but without refined sugar. Yummm!

Chocolate mixture
3-4 tablespoons honey
1 cup of coconut oil
1 teaspoon vanilla extract
Dash of salt
1 cup cocoa powder

Peanut butter mixture
3 ounces of cream cheese, softened
1/4 cup maple syrup
3/4 cup peanut butter (no sugar added)
Dash of salt


  • Heat 3/4 cup of coconut oil, 2 tablespoons of honey and vanilla extract until melted.
  • Stir in cocoa powder. Remove from heat and mix until smooth. Taste and adjust sweetness.
  • Line a 24 mini muffin tin with cupcake liners.
  • Pour a spoonful of the chocolate sauce in each cup. Reserve extra sauce and place muffin tin in freezer for 10 minutes.
  • In a medium bowl, add the peanut butter, cream cheese, maple syrup and salt and mix together until smooth.
  • Take muffin tin out of the freezer and spoon the peanut butter mixture over the chocolate. Smooth out the peanut butter mixture with a wet hand or spatula.
  • Place the mixture in the freezer again for 10 minutes.
  • Reheat the chocolate mixture if necessary. Remove muffin tin from freezer and top the peanut butter mixture with chocolate sauce.
  • Return tin to freezer for 20 minutes.

Keep either in the freezer or refrigerator, these melt fast!

Makes 24.