Chocolate Peanut Butter Cups

When your beautiful very pregnant sister spends a day in Rome with you and asks for #glutenfreevegan #peanutbuttercups , YOU MAKE HER PEANUT BUTTER CUPS. Obviously. ✌🏻

Our extreme love of chocolate is definitely genetic... pair that with peanut butter and we have a problem. But not a big one... these cups were, of course as always, #refinedsugarfree and #dairyfree and 100% Morganic.

And you know what happened? We polished them off within five minutes. None left. But...they were gooooood!

I altered my original recipe a tiny bit according to what I had on hand in the fridge and cupboards and it worked out perfectly...

🙌🏻 🍫 🥜

not Reeses (but close) Peanut Butter Chocolate cups:

Ingredients (for 8 large cups):

•chocolate bottom layer:

1/3 cup organic unsweetened unsalted almond butter (I make my own)

2.5 tbsp melted coconut oil

Seeds from 1 vanilla bean

3 tbsp cocoa powder

2 tbsomaple syrup

Pinch Himalayan salt •Peanut butter top layer:

1/3 cup organic unsweetened unsalted peanut butter (I make my own)

2.5 tbsp melted coconut oil

2 tbsp maple syrup

Pinch Himalayan salt


In two separate bowls mix the ingredients for the bottom layer and the top layer until homogenous and smooth.

Pour the chocolate mix into the bottom of 8 large silicone muffin cups (divide evenly) and smooth down with a spoon. Then spoon in the peanut butter mixture on top and spread/smooth until evenly distributed. Place the cups to set in the freezer for 30 minutes and serve!

(And store them in the fridge if you actually have any left over!) 

Enjoy! ❤️🤗