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I love chocolate! I love peanut butter! I love dessert! This is a perfect healthy dessert made from whole ingredients! These cups have a delicious ooey gooey yummy filling in a chocolaty tart. You’re going to love it!

How to Make Chocolate Peanut Butter Cups

Yield: 8-10 cups
Prep Time: 20 min
Total Time: 40 mins

Chocolate Cups:

1 cup (128g) soaked raw cashews
1 cup (128g) soft dates *soak in warm water for 15 minutes if dates are hard*
1/2 cup (64g) cacao powder
1 tbsp (15mL) vanilla extract
Coconut Oil Spray

Chocolate Peanut Butter Filling:

2 ripe bananas
1/2 cup (64g) cacao powder
1 tbsp (15mL) cinnamon powder
1 cup (128g) peanut butter
1/4 cup (60ml) vanilla coconut yogurt

Coconut Chocolate Melt

30g of organic toasted coconut dark chocolate
30mL dairy-free milk of choice (I used Macadamia milk)


Shredded Coconut
Pomegranate Seeds


  1. Set the oven to 350F
  2. Combine the chocolate and the plant-based milk in a bowl. Put in the microwave for 1-1:30 minutes stirring every 20 seconds until melted and smooth.
  3. In a mixer, blend the cashew nuts, dates, cacao powder and vanilla extract, stopping to scrape down the sides as needed.
  4. Line your muffin trays with cupcake liners. Spray Coconut oil (or your oil of choice) in each liner. Put a little oil on your fingers as this mixture can be very sticky!
  5. Smooth the batter in each liner and up the edges and spread evenly. Bake for 15-20 minutes.
  6. In the same mixer, blend the bananas, peanut butter, cinnamon, 1/2 cup cacao powder, melted chocolate and vanilla coconut yogurt.
  7. Remove the muffin trays from the oven and scoop the chocolate peanut butter mix in the cups.
  8. Add chocolate chunks on top if desired and place back in the oven for 10 mins.
  9. Remove from oven and add some shredded coconut and pomegranate seeds for garnish and voila! Enjoy this delicious healthy treat!
    **If you have any mixture left, that’s okay! Enjoy it as healthy delicious pudding snack for yourself or your kids!**

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