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Chocolate Peanut Butter Coconut Cups

  • Author: Jessi Heggan
  • Prep Time: 15
  • Total Time: 45
  • Yield: 12 1x


  • 6 ounces dark chocolate
  • 1 Tablespoon coconut oil
  • ¼ cup peanut butter (I like Wild Friends)
  • ¼ cup Eating Evolved Roasted Coconut Butter, softened (see notes)
  • Salt flakes (optional garnish)


  1. Melt the chocolate and coconut oil in the microwave or in a double boiler.
  2. Line a mini muffin pan with 12 disposable baking cups.
  3. Scoop about two teaspoons of melted chocolate in to the bottom of the liner and up the sides some.
  4. Pop them in the freezer for about 5 minutes to let the chocolate set while you prepare the filling.
  5. Mix together the softened coconut butter and the peanut butter until smooth.
  6. Remove the chocolate cups from the freezer and fill each one with about two teaspoons of peanut butter filling and then pop them in the freezer for another 5 minutes.
  7. Remove from freezer and top the cups with about a teaspoon more of melted chocolate and sea salt flakes if desired.
  8. Move the cups to the refrigerator until chocolate and peanut butter has hardened. Enjoy immediately or store in an airtight container in the refrigerator.


  • I used the unsweetened coconut butter but you can also use the sweet & salty. If you can’t get your hands on this brand feel free to substitute your favorite coconut butter