peanut butter cups


  • 1 cup vegan chocolate chips
  • 1 tbsp + 2 tbsp melted coconut oil
  • 1/2 cup natural peanut butter
  • 1/4 cup maple syrup
  • pinch of sea salt

Serves: 10-12 cups

For: gluten-free, lactose-free, dairy-free, egg-free, vegan


  1. Line a muffin tin with paper or silicone liners. 
  2. Melt chocolate chips and 1tbsp coconut oil for 1 minute in the microwave, stir and continue heating on 30 second intervals, until chocolate chips have melted and chocolate is smooth.
  3. Using a spoon pour 1-2 tbsp enough chocolate to cover the bottom of the liner into each liner.
  4. Place tray into the freezer for about 5-10 minutes for the chocolate to set.
  5. In another bowl, add peanut butter, maple syrup, 2 tbsp of coconut oil and sea salt.
  6. Microwave for about 20 seconds or until mixture is slightly melted and pourable. Stir to combine.
  7. Remove cups from the freezer and pour peanut butter mixture evenly over each cup.
  8. Place back in the freezer to set for about 5 minutes.
  9. Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. At this point you can also sprinkle flaked sea salt on top of the chocolate if you want!
  10. Place tin back in the freezer for about 30 minutes to an hour to set completely. Remove from freezer and store in the refrigerator until ready to serve.

Advice: For longer storage, store cups in the freezer for up to 2 months.

Credits: eating bird food

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