100% Raw, Clean, Guilt-Free Chocolate Peanut Butter Cups

Seeing as I inhale chocolate like it’s my job to do so, I thought I would try out these raw chocolate peanut butter cups I had seen everyone raving about. It’s no secret that Reese’s peanut butter cups are freaking amazing, but they are full of fat, processed milk and deadly chemical preservatives (can you even attempt to pronounce tertiary butyl hydroquinone? Didn’t think so). Well, thank god I tried these, because they turned out to be HEAVENLY. I used Loving Earth’s recipe and tweaked it a bit to (duh) add even more chocolatey-nutty-buttery-ness.

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The best thing about these bad boys is that they can be stored in the freezer for basically as long as you’d like (if they can even make it without being in your belly for that long). AND because of the combo of ingredients, the freezer doesn’t make them rock solid icy chunks of broken teeth waiting to happen, like many other frozen desserts.

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Another awesome thing about these fantastic little creations is that they really don’t taste “healthy” per say, because the chocolate chunks combined with the creamy texture of the nut butter and coconut oil make for a delectable layering of flavor that leaves you feeling oh so satisfied. And because they are COLD they are especially yummy. For sure better than the OG Reese’s you maniacally dug for in your bags of Halloween candy (…or was that just me?).

I know you’re ready for the recipe, so I’ll stop rambling. Here it is:

Serves 9-12 (depending on how big you make them)

Ingredients:

Peanut Butter Portion:

–       ½ cup natural peanut butter

–       ½ cup natural almond butter (you can do 1 cup of one or the other, but I loved the variety of flavor in the combo)

–       1 tbsp organic agave syrup (may substitute with maple syrup or honey)

–       2 tbsp organic coconut oil (melted)

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Chocolate Portion:

–       ½ cup cacao powder

–       1 tbsp organic agave syrup

–       1/3 cup coconut oil (melted)

–       ¼ cup organic vegan chocolate chips

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Directions:

  1. Whip out your trusty muffin trays, and if you don’t have them, buy them, because they come in handy for just about every yummy treat.
  2. Combine the nut butters, coconut oil and agave syrup in a bowl and stir until the ingredients are well mixed.
  3. Place a spoonful of the mixture into each muffin cup until you have used it all.
  4. Place in the freezer until hardened. Now time to start on the chocolate portion!
  5. Combine the cacao powder, coconut oil, agave and chocolate chips in a bowl and stir until well mixed.
  6. Place a spoonful of the chocolate mixture over the hardened peanut butter mixture.
  7. Pop them back into the freezer and harden. Now comes the hard part – wait until they are hard so you can nom on those puppies!

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And as Alicia Silverstone, one of my favorite vegan celebs, says, “I dare you not to love them!” But that’s not fair for me to say in this case… because that’s a bet I know I’ll win.

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82 thoughts on “100% Raw, Clean, Guilt-Free Chocolate Peanut Butter Cups

    1. Jordan Younger Post author

      You could definitely use cocoa powder, but it does not have the same nutritional benefits as cacao – cacao is basically cocoa in its raw form. But I’m sure they would still taste delicious, so it’s up to you! Let me know how they turn out!

      Reply
        1. Jordan Younger Post author

          Hi Mel, I don’t count calories. It’s all about healthy/whole/plant-based ingredients… no need to dwell on the numbers. If you are interested for personal reasons I know there are all sorts of websites you can use to calculate calories by typing in the ingredients.

          Reply
          1. Belinda

            Jordan, your response to Mel was awesome!! I say this all the time, but noone listens to me :/ Cannot wait to make these!!

          2. Jordan Younger Post author

            Aww thank you so much darling! I will answer any and all questions that you have about veganism and health– I will always listen :) xo

  1. Kim

    Jordan! I have such a girl crush on you. These healthy Reese’s cups look so yumsicles I am dying to make them. Literally obsessed with every one of your recipes. Just got back from a trip to Whole Foods with your grocery list on hand and made the yummiest din for me and my hubby. Your morning smoothies are what I’m most looking forward to trying (in addition to your frozen banana/cinnamon ice cream….!!!) and I think will really help cure my hunger in the morning. Really love and appreciate what you’re doing. Please keep it up! xoxoxox

    Reply
    1. Jordan Younger Post author

      Kim! Your comment made my day. LOVE that you used the grocery list at Whole Foods… my favorite place on earth. What did you make for you and your hubby?! Hope he loved it. And absolutely try some smoothies and feel free to send me photos or ask me any questions… love answering them and seeing the creations!! Thanks for the love! Xo

      Reply
  2. Stu

    First I should say I used to be a “Reese’s Cup Junkie.” My mom still tries to entice me with the holiday versions of Reese’s candies. As a result, I am so thankful to discover this recipe so I can make these on my own and experiment with new ideas.

    I decided to use the Reese’s brand creamy peanut butter (probably not the best choice). The chocolate hardens much better than the peanut butter substance (not sure if that is a result of the brand and/or other ingredients mixed). Be sure to have the cups level in the freezer so they aren’t too distorted after hardening. Also, try to use equal amounts of peanut butter and chocolate—this is probably the hardest part. Most of my first batch I used too much peanut butter and it effects the taste somewhat (too much of one not the other). Of course, I am a bit of a perfectionist as well.

    I’ll be making several batches of these for my dessert tray at Xmas!

    Reply
    1. Jordan Younger Post author

      Awesome — so glad you liked them!! I was also a Reeses Peanut Butter Cup Junkie. I think a more natural peanut butter would probably freeze better and also mix better with the coconut oil, but I’m all about using what you have on hand, so I’m glad that your option worked as well. Hope all of your Xmas guests/family enjoy as much as you and I both have!!! Yum!

      Reply
  3. Celeste

    Hi Jordan,
    i was just wondering what agave syrup is better the organic agave syrup raw or organic agave syrup premuim gold?

    Reply
  4. Rosie

    I’m so keen to make these, they look AMAZING and will hopefully be a great alternative to chocolate, as I haven’t allowed myself any in SUCH a long time. I wanted to ask if I could skip the vegan chocolate chips as I’m not too fussed on having them and I don’t want to buy them specially for the one recipe. Will this affect the consistency of the mixture?
    Ps. I love your blog & recipes, I have only just recently decided to “eat clean” as much as possible and through making that choice I have found your wonderful website, please keep on doing what u do!!

    Rosie xo

    Reply
    1. Jordan Younger Post author

      Rosie! Thank you so much. You will LOVE these… you definitely deserve some chocolate if you haven’t had any in so long. You can totally make these without the chocolate chips. I just added them in for some extra chocolatey-ness!

      And I am so so glad that you have been eating clean and that my website has aided you in that!! Hope all is very well my dear :)

      Xo

      Reply
  5. Saskia

    Oh! my! goodness! They are soo delicious, I could eat them all at once! Incredibly yummy, seriously. And so much better than Reese’s

    Reply
    1. Jordan Younger Post author

      When they’re frozen they pop out pretty easily if you just slide a knife underneath one of the sides. You can also grease the pan with some coconut butter or coconut oil before you put them in there. And you can also use paper muffin cup/liners. I do that sometimes :) hope this helps!

      Reply
  6. Kiran

    Hi,

    Quick question, when you reference muffin pans, are you referring to the standard size or mini? Love the site btw!

    Reply
    1. Jordan Younger Post author

      Hi Kiran, standard size works just fine! You just don’t fill them up all the way. Mini would work too :)

      Reply
    1. Jordan Younger Post author

      Hi Daniella- I have never tried it with a different type of oil because I think they would probably freeze over once in the freezer! Feel free to try it without the coconut oil though and let me know how it turns out :)

      Reply
      1. Mikaela

        I’m just stumbling upon this now–but coconuts are actually fruits, not nuts. So unless you have a coconut allergy, it should be safe for you (as long as you find a brand that is not processed in a factory that also processes nuts).

        I’m making these right now, using sunflower butter and coconut oil, for my severely nut allergic daughter!

        Reply
  7. Betty

    Jordyn, your sis Melissa told me about your blog. I LOVE it! I can’t wait to make these delicious looking, and healthy treats! Congrats and much success to you!

    Hugs,
    Betty

    Reply
    1. Jordan Younger Post author

      Thanks so much Betty!! I’m so glad my sister shared the blog with you and that you like it. You will have to let me know what you think of the recipes that you try!!! So happy to have you reading :) xoxo!

      Reply
  8. Nicky Anu Vermeersch

    I’ve been wanting to try being more of a raw food eater lately but I am in love with chocolate peanut butter cups and I cannot wait to try this recipe. I have just one question. Where did you find the raw vegan chocolate chips (or what brand were they)?

    Reply
    1. Jordan Younger Post author

      YAY you will absolutely love this recipe. So delicious and so, so sneakily healthy. One great brand is called Enjoy Life. They’re not raw, but they are vegan. If you want to make this fully raw use cacao nibs instead of chocolate chips (the brand Navitas is my favorite) or feel free to omit entirely! They’re delicious without them, too.

      Reply
  9. Jenny

    Hi Jordyn, thank you so much for all of these delicious recipes! I am beginning on a vegan diet for the next month just to cleanse and give it a try! I was wondering if you have any favorite brands of the almond butter you use? Is Maranatha’s nut butters a good option?
    Thanks again for this blog and love your Insta posts! :)

    Reply
    1. Jordan Younger Post author

      Hi Jenny, I am so thrilled to hear that! What an amazing choice you are making for your body. I absolutely love the brand MaraNatha, and I also love grinding my own almond butter at Whole Foods. Any all-natural raw brand with no added salt or additives is what you should go for. Let me know if you have any other questions as you embark on this awesome healthy journey!!

      Reply
  10. Caroline

    I had to let you know that I made these for Valentines day for my fam/boyfriend and they were such a hit. None of them are raw vegans and had never tried a raw desert and they loved them. Love your blog! Keep doing your thing!

    Reply
    1. Jordan Younger Post author

      Caroline, I’m so glad to hear that!!! This recipe is always a big hit with non-vegans and that makes me so HAPPY. Don’t you love surprising people with how delicious healthy food can be? Hope you try some other recipes and love! Xo

      Reply
    1. Jordan Younger Post author

      Alicia’s PB cups are super amazing too. It’s fun to switch it up sometimes, and I love how few ingredients these have!! Let me know if you try them :) xo

      Reply
        1. Jordan Younger Post author

          Yahoo!! These are seriously my favorite treats in the woooorld / my favorite recipe on the blog. Molasses is probably a delicious agave alternative. I should try that soon. Glad you enjoyed, darling!

          Reply
  11. Christina

    These look amazing, I have all the ingredients ready to try them! Just wondering, what do you think they would be like made in a brownie pan? More like squares instead of cups. With regards to cutting them once chilled. Wondering if this would be a disaster?

    Reply
    1. Jordan Younger Post author

      Hey Christina, these would be super hard to cut once chilled. They are basically rock solid! I would suggest rolling them into little balls or squares yourself and placing them in the brownie tin to freeze. They might not be a pretty shape, but they will still taste delicious!

      Reply
  12. Lauren

    Hey Jordan!
    I just became vegan a few months ago and then I discovered your website! I’m a huge fan! I love pb cups and have a couple questions:
    Because you used coconut oil, do the pb cups have a coconut taste? And if so, is there a substitution I can make since I’m not a fan of coconut?
    Also, what are the differences between Agave nectar and maple syrup when making these (and in general)? Why do you choose Agave/ what is the exact Agave you use? Would GRADE B maple syrup be the closest substitute?
    THANK YOU SO MUCH! SORRY FOR ALL THE QUESTIONS!

    Reply
    1. Jordan Younger Post author

      Hi Lauren! So glad that you love the site. You will absolutely love the PB cups. Coconut oil does not have a super strong taste in this recipe (in my opinion). However, my sister made them and didn’t like them very much because she’s not a fan of coconut. The only person I’ve known who has tried these and disliked them, by the way! I would suggest adding in 1/4 cup of oats to your peanut butter/coconut oil/agave mixture because it will lessen the taste of the coconut oil. You can look up the differences between agave and maple syrup in my previous posts, but generally agave is lower-glycemic. There is not a huge difference between the two other than some health properties. You can easily sub one for the other. I use agave because I like the taste better, and because it freezes well with the other ingredients. Hope this helps!

      Jordan

      Reply
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  14. Ashley

    Hey Blonde Vegan!
    Just discovered your website – so excited to explore it, your story is truly inspirational! Before I recently adapted a healthier lifestyle (for health reasons like yourself) Reese’s used to be my vice so obviously this was the first recipe that caught my eye when exploring your blog. I have found other versions of this recipe on other blogs, and just wanted to let you know of a substitution! I use PB2 peanut butter powder instead of the nut butters since it is minimal in fat (since I’m already getting natural fat from coconut oil), and instead of making the chocolate layer I just freeze the PB cup, melt dark chocolate chips and coat the cup with it ,and put it back in the freezer for an additional 10 minutes. Works like a charm!

    Reply
    1. Jordan Younger Post author

      Yes, the chocolate chips are totally optional. Feel free to omit them or add cacao nibs instead!

      Reply
    1. Jordan Younger Post author

      Awesome! I bet that was delicious. I’ve added oat flour in the past and it totally did the trick!

      Reply
  15. Pippa

    Hi Jordan,

    Thankyou for making eating clean so easy for me! I love your recipes so much, you have no idea how much they have changed my way of thinking about food (and my family loves it too). This one in particular for someone with a verrry sweet tooth has been a life saver! I know I’m not putting anything too bad into my body and they curb a sugar craving instantly! YUM!!!

    Keep them coming xxx

    Reply
    1. Jordan Younger Post author

      Pippa, thank you so much for this incredible comment! I am so thrilled to hear that you have been loving the recipes and that your family likes them too. This recipe is one of my favorites by far. Yay for raw chocolate peanut butter cups. Sending you so much love!!

      Reply
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  17. Yvonne

    Hey Jordan

    Thank you for the recipe! It took me some yime to figure out how much a cup (or 1/2, 1/3, 1/4th cup) is in milligram but i think i did pretty well! I used silicon cupcake forms for them so i can pop them out easily. Worked like a charm!

    One question though; after i took them out, the peanutbutter started to melt and stick to the plate i was gonna serve them on rather quickly. I dont think it is supposed to be like that, but what could’ve been wrong? The chocolate part was very hard and stayed that way.

    Reply
    1. Jordan Younger Post author

      Hmm I’m not sure why that would have happened with the peanut butter! Was there enough coconut oil mixed in? Did you freeze them long enough (overnight is sometimes necessary depending on the type of PB you are using)? Also, I use all natural peanut butter, if that helps!

      Reply
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  20. Riley Priegel

    Hi! I just made these and im so excited to take them out of the freezer! I do have one question though: I followed the recipe exactly but my chocolate mixture was way more runny than yours in the picture. Is this okay? Do you think this happened because I melted the coconut oil too much? Thanks and love you blog <3

    Reply
    1. Jordan Younger Post author

      Yay!! Hmm, it must have been over-melting the coconut oil. You can always add some coconut butter or oats to firm it up next time. Did they still turn out delicious?!

      Reply
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  22. Bianca

    Just made these using peanut butter, manuka honey, chia seeds, cacao and coconut oil.. so delicious and easy. Trying to resist eating the remainder sitting in my freezer!

    Reply
    1. Jordan Younger Post author

      Yumm, sounds like a dangerously delicious combo! I don’t think I would be able to resist eating that in the freezer!! So glad you’re enjoying. :) xox

      Reply
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  26. Monica

    I made these with mint semi sweet chocolate chips – OMG – Delicious! Promised myself I would only have one but I had to indulge in two. I did make them in a mini muffin tin.

    Reply
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  28. Narcisa

    Hi Jordan, I don’t know if I’m allowed to but I’d like to show you some pics with the Peanut Butter Cups I prepared today after your recipe. I am very excited about the result and I just want to share it with you. I was actually looking for a raw-vegan recipe, easy to prepare and healthy. I remembered your peanut butter cups recipe and I looked for it, bought all the ingredients and started to prepare it. They are great, delicious and good looking. I will prepare all your recipes from your blog one by one, I love that they are easy to prepare.

    Check out some pics here, lots of love, babe :

    https://narcissebio.wordpress.com/2015/03/08/recette-peanut-butter-cups-raw-vegan/

    Reply
  29. Alice

    I’m just starting my journey to becoming a raw food vegan and I’m curious as to making the raw peanut butter. This may seem like a silly question but is peanut oil considered raw? Thanks, Alice.

    Reply
  30. kristin

    Hi and quick question! I’m new to using coconut oil. When you say melted, do you mean melted it should be 1/3 cup, or use 1/3 cup and then melt it? It can be quite a bit of difference between the two.

    Thanks!

    Reply
  31. Shawn P

    Hi, I’m interested in making these as I am a big chocolate lover but even more of a health lover. I am wondering, do these remain stable at room temperature? Will they instantly melt in your hands or are they like normal chocolate you buy at the store that remain stable at room remperature?

    Reply
    1. Jordan Younger Post author

      hi shawn, they melt when they are out of the freezer for more than about 20 minutes! but they won’t instantly melt in your hands. they maintain their form while they are still cold!

      Reply
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