Who doesn’t love a good peanut butter cup?

This recipe is definitely more guilt-free than the typical brands on the market & it is the easiest thing to make! 

We use dark chocolate dairy-free chocolate chips to make this recipe allergen friendly. 

What you’ll need: 

1 cup dairy-free chocolate chips

1 tablespoon melted coconut oil

Peanut Butter Layer

1/2 cup natural peanut butter

1/4 cup honey, use maple syrup for vegan cups

2 Tablespoons melted coconut oil

Pinch of sea salt


Line a muffin tin with baking cups.

Melt chocolate chips and coconut oil in 30 second intervals to avoid burning. Using a spoon, pour enough chocolate in each cup to cover the bottom. Freeze for about 5-10 minutes. 

In another bowl, add peanut butter, honey, coconut oil, & sea salt. Make sure the coconut oil is melted, & if not, microwave mixture for about 15-20 seconds to make mixture pourable. 

Pour peanut butter mixture into the cups using a spoon until it covers the chocolate evenly. Place in freezer for additional 5-10 minutes. 

Pour remaining chocolate over each cup to just cover peanut butter layer. You can also sprinkle sea salt on top of the chocolate too. 

Place tin back in the freezer for about 30 minutes or until they are completely set up. Store in the fridge until ready to serve! 


This recipe comes from eatingbirdfood.com, which is loaded with great allergy friendly recipes!

Check out our social media @Conners.Clinic for a step-by-step video!