Virginia Feature: Homemade Chocolate Peanut Butter Cups

Chocolate is a treat associated with feelings of affection. Smelling and eating chocolate can create sensations of happiness and love. With it’s slight caffeine content, chocolate even has the power to stimulate the mind, and sharpen one’s focus. Needless to say, after becoming a sleep-deprived parent, I always have a stash.

Even though chocolate is a wonderfully sweet indulgence without any added ingredients, something truly magical happens when you pair it with salty peanut butter. This is a life lesson that I learned from my sister. She taught me that in a moment of stress, a good chocolate peanut butter cup can make your worries disappear. So I had her in mind when I found a recipe for homemade peanut butter cups, a treat that our daughters love as well.

With all natural ingredients, these no-bake chocolate peanut butter cups are a great dessert for you and the chocolate-peanut butter lovers in your life. This recipe is dedicated to Auntie Sarah.

Bon Appétit!

Recipe Adapted From:


Homemade Chocolate Peanut Butter Cups

Prep Time: 15 mins
Total Time: 3 hrs
Yields: 15


  • Chocolate Shell Cup and Top:
  • 1 1/2 Cups - Semisweet Chocolate Chips, melted
  • 1 1/2 Tablespoons - Organic Extra Virgin Coconut Oil
  • Peanut Butter Center:
  • 1 Cup - Natural Creamy Salted Peanut Butter
  • 1 Teaspoon - Coconut Oil, melted
  • 1 Teaspoon - Agave
  • 1/4 Teaspoon - Salt (add a pinch more or less to taste)


  1. Chocolate Cup:
  2. Double boiler directions: Fill a pot a little less than half way up with water, and place on stovetop. Add chocolate to a heatproof bowl, and set bowl on top of the pot. Allow chocolate to melt over boiling water. Stir a few times during the melting process.
  3. Microwave directions: Place chocolate in heatproof dish, and pop in microwave for 30 seconds. Take out and stir. Put back in microwave for 30 more seconds. Stir again. If the chocolate is still lumpy, place back in microwave for 10 seconds at a time until smooth and melted.
  4. Stir in coconut oil
  5. Spoon a small amount of chocolate mixture into muffin cup. Use spoon to coat the inside sides of paper cup, almost to the top. *Tip: Try not to get chocolate on the outside sides of the paper muffin cup. Keeping the exterior clean will make peeling the paper quick and easy
  6. Place in freezer and let set for 10 minutes
  7. Peanut Butter Center:
  8. Combine peanut butter, melted coconut oil, agave, and salt. Mix well
  9. Spoon peanut butter mixture into chocolate shells almost to the top, and place back in freezer for 20 minutes (or fill a ziplock bag with mixture, snip a small corner of the bag and squeeze mixture into the cups)
  10. Chocolate Top:
  11. Spoon chocolate mixture on top of the peanut butter center
  12. Place back in freezer for at least 2 hours before peeling off paper cup
  13. Peel off paper muffin cups and store in the freezer or fridge in airtight container or freezer bag. Serve cold, straight out of the freezer or fridge

Additional Info

If you have any chocolate mixture left over, drizzle it over your favorite ice cream. It will freeze in seconds to make homemade chocolate shell. To store left over chocolate mixture, cover and keep at room temperature. Reheat in the microwave for 15 seconds and stir before using.

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