Peanut Butter Cups

Holy hell Milhouse this is the BOMB of a recipe and tastes like a reese’s peanut butter cup… I always say these type of ludicrous things when I can’t say I have eaten a peanut butter cup in like 9 years and my taste buds have seriously changed over that time but I would never let you guys down you know.

Valentine’s Day is tomorrow and hopefully you have someone to make this for you otherwise if you’re alone you’ll have to make this chocolate slab for yourself... but that also means no sharing and you get to eat them all so who is the real winner? We both know the answer. But if it’s dire straights and you have a full family of troops hide them in the freezer behind some frozen raw liver they’ll eventually stop searching once they see that or just lie and say you put liver in it. White lies are good for your health if you are protecting chocolate.

You could totally turn these into almond butter cups, macadamia butter cups, nutella filled cups (BLOODY HELL THAT IS AN ACE IDEA). You could get as creative as you want really… use coconut to make coconut rough cups, roughly chopped mixed roasted nuts to add crunch or use jams and fill them… a PB AND JAM CUP HELLO. Honestly you do whatever you want but whatever you do don’t hold back.

Raw cacao vs sweetened cocoa...

Raw cacao is bitter and less processed when farmed and isn’t heat treated resulting in a more nutritional option rich in magnesium and iron compared to highly processed sweetened cocoa that usually has sweeteners added so I recommend you read the ingredients list. Unsweetened Dutch Cocoa is usually a good choice also.

Cocoa Butter:

it’s the fat extracted from the cocoa bean they look like white chocolate buttons (certainly do not taste like them) or you can buy cocoa butter in a block form it’s solid at room temp. You could also use coconut oil but cocoa butter is creamier and thicker when making your own choc - but you do what is best for you never let perfect get in the way of good

Nut Butter:

You just want pure peanut butter or any nut butter you want to use. All the ingredients should read are roasted nuts and possibly added sea salt. There needs to be no more ingredients… no flavourings, vegetable oils, sugars or preservatives.

Recipe is super bloody simple just the way I like it and here it is and as always you are so very welcome.


Yield: 12 - 16 cups

Peanut Butter Cups

prep time: 30 minscook time: total time: 30 mins


  • 1 cup cocoa butter (approx 150g or coconut oil)
  • 3/4 cup nut butter (almond, peanut, cashew)
  • 1/3-1/2 cup raw honey or pure maple (depending on your taste buds)
  • 1/4 cup cacao powder
  • 1 tsp vanilla extract or powder
  • 1 tsp cinnamon (helps regulate blood sugar)
  • 1/2 tsp sea salt
  • Filling: Pure Peanut Butter


  1. Melt all the top ingredients on the stove on a low heat, continuously stirring to prevent the bottom from burning. Once melted and combined take off the stove.
  2. Pour 1cm of the mixture into a greased up muffin tray or silicone muffin cups, put in the fridge or freezer to set. 
  3. Once set drop in a dollop of nut butter and pour the rest of the choc on top, place back in the fridge or freezer for at least 45 mins to set before eating or store in the fridge/freezer to enjoy later.
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