Dark Chocolate Peanut Butter Cups

Dark Chocolate Peanut Butter Cups
Makes 18-24 peanut butter cups


  • 14 ounces of dark chocolate (70% or higher, or enjoy life brand chocolate chips)
  • 2 tbsp. coconut oil
  • Teddy organic peanut butter at room temperature
  • Flaky sea salt

You’ll need:

  • Silicone baking cups for standard size muffins (available at Bed Bath and Beyond or amazon.com)
  • A double boiler


  1. Begin by heating the water for your double boiler.
  2. If using a large bar of dark chocolate, cut into 1-2” pieces so it can melt easily.
  3. Once water in double boiler has come to a boil, lower heat to medium and add chocolate.
  4. Once the chocolate is almost melted, add the 2 tablespoons of coconut oil.
  5. Turn down the heat to low and begin spooning melted chocolate into silicone muffin cups. Add about 2 tablespoons of chocolate per muffin cup, enough to completely cover bottom of cup.
  6. Once all of the muffin cups have the chocolate, add 2 teaspoons of peanut butter to each cup (I just eye ball it and use a small spoon). Gently place the peanut butter in the middle of the cup.
  7. Once the peanut butter is added to all of the cups, take the remaining melted chocolate and coat the top of each peanut butter cup. Usually it takes 1-2 tablespoons to cover and melt the peanut butter. Use your best judgment on this depending on how thick you’d like the cups to be.
  8. Sprinkle tops of cups with sea salt.
  9. Place on a baking sheet in the fridge for 1 hour to cool.
  10. Package for gifts and enjoy one for yourself

Peanut butter cups last for 7-10 days in the fridge, 3-4 out of the fridge.