Peanut Butter Cups Recipe

Back in my youth, when I was none the wiser, and sought out something sweet - I was in LOVE with Reese’s Peanut Butter Cups! Unbeknownst to me they were full of refined sugar, additives, and low quality ingredients. So I put myself to work, I did cheat in this one though (this is a beginner recipe, so I didn’t use homemade chocolate, that’s for another time!), and used organic 80% dark chocolate. If you are confident in making your chocolate from cacao powder and cacao butter, then go for it as a substitute!



  • 1 pkg. (200g) Organic Dairy-Free Dark Chocolate 

  • ½ Cup (140g) Nut butter of choice 

  • 4x (75g) Medjool dates, pitted 

  • 3 Tbsp (30g) Hemp seeds 

  • 1 tsp (7g) Vanilla, liquid form 

  • ¼ + ⅛ tsp Salt 

  • 1 Tbsp (20g) Coconut cream IF needed 


  1. Prepare the mini paper cupcake cups or silicone moulds that will form the shapes. My favourite is a silicone ice cube tray of square-shaped cubes. This recipe should make 20 of these ice-cube sized chocolates. 

  2. Prepare a double-boiler arrangement with a small saucepan and a heat-proof glass bowl to sit (and seal the edges) on top. Ensure the bowl does not touch the ~2cm of water you put in the saucepan. 

  3. Chop or break up the dark chocolate into small-ish pieces. The smaller they are, the less troubles you will have with heat control. 

  4. Put these small pieces of chocolate into the glass bowl over the saucepan but don't turn the heat on yet. 

  5. In a food processor, blitz all remaining ingredients (not the chocolate). Only use the coconut cream if your nut butter or dates are quite dry. 

  6. Scoop out this mixture onto a piece of baking paper. 

  7. Scrunch the baking paper around it to form a thin long roll that is well compacted. It should be easy to handle with your hands and not sticky but usuing the paper makes it easier. The ideal diameter of this roll will be slightly smaller than the cup size you have chosen. 

  8. Turn the heat on the double boiler and allow the chocolate to begin melting. Stirring frequently is recommended as we do not want the temperature to rise ANY higher than JUST enough to melt the last bit of chocolate. 

  9. As soon as you see only 2-3 unmelted lumps left, remove the bowl from the heat and away from the steam and continue stirring vigorously until it is all melted. 

  10. Now drizzle a just enough chocolate into each cup to be able to swirl it around the bottom and up the edges halfway. (A one-piece silicone mould makes this less work). 

  11. Cut the roll of filling into roughly the same number of cups you have by starting in the middle of the roll and estimating the number of pieces from there. 

  12. Place one piece of roll into each cup gently. 

  13. Pour the remaining chocolate evenly over all the fillings in the cups. Tap the cups/container gently on the bench until all bubbles have settled and the surface has evened out. 

  14. Chill in the fridge for at least 2 hrs or until set. Save yourself a special stash otherwise they'll all disappear. ;) 


  • Once you have done these once, you'll see they are much easier than the instructions appear. Working with chocolate is only tricky if the temperature gets too high, or if water or water vapour of any kind comes in contact with it. 

  • Worst case scenario, even if you stuff up the chocolate, is you'll end with either fudge or a white colour and dull finish on it, but it will still taste great! 

  • This recipe will double well but won't freeze so well. I'm sure that won't be an issue though ;) 

  • Try to avoid setting chocolate in the freezer. The fridge is technically already pushing our luck but is still ok. You'll enjoy it much better and have better success if you use the fridge instead.