Recipes & Health Blog 

  • Carmyn Ferguson RHN

Sugar Free, Guilt Free, Chocolate Peanut Butter Cups

As you may have noticed, I try to make many of my recipes sugar-free. I beleive in a balanced lifestyle and not trying to restrict anything completley out of my or my clients diets. So when it comes to sweets, or refined sugars I try and find an alternative that allow myself and my clients to have the healthiest of diets but not feel that they are being deprived. One of my go to's have been stevia, I love the liquid form for my morning coffee, and have recently been using the powder in my sugar-free baking.

This recipe was inspired by @erinireland's simple (3 ingedient) dark chocolate recipe, I just altered the sweetener, to make it sugar-free. I ALWAYS have this dark chocolate in my freezer to reach for when I have an after dinner sweet craving.

I wanted to spice up my typical guilt free dark chocolate recipe and help everyones new year resolutions a bit sweeter!

Chocolate Peanut Butter Cups Recipe

Chocolate Coating:

  • 1/2 cup Cocoa or Cacao Powder

  • 1/2 cup Coconut oil

  • 1/4 tsp Stevia (Start with half, then increase and sweeten to taste, stevia can be overpowering when too much is added)

  • 1/4 tsp vanilla extract

  • 1/4 cinamon (optional)

  • Sprinkle of Sea Salt

Peanut Butter Filling:

  • 1/3 cup Natural Peanut Butter (look for one with ingredient lists that are peanuts only )

  • 1tsp of coconut oil (to make pourable, can omit)


  1. Melt coconut oil over stove top until liquid, don't microwave.

  2. In bowl, add liquid coconut oil, cocoa powder, stevia, vanila and cinamon. Stir or wisk until smooth.

  3. In medium or small muffin tin, line with muffin cup liners, make your own with parchment paper or rub pan with coconut oil.

  4. Pour half of chocolate mixture into muffin tin.

  5. On stove top add peanut butter and tsp of coconut oil. this will smooth out peanut butter and make it pourable. You can omit this step and just spoon peanut butter ontop of cups also.

  6. Add peanut butter mixture evenly over chocolate coating.

  7. Pour remaining chcocolate mixture overtop of the peanut butter cups.

  8. Spinkle each cup with sea salt and put in freezer for half an hour.

  9. Once hardened you can remove from muffin tins, place in a container and store in fridge or freezer.

Enjoy! Carmyn


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