UNREAL's peanut butter cups contain sunflower lecithin and palm oil, which while not the worst offenders, can be improved. This DIY version eliminates the lecithin (unnecessary for homemade batches) and replaces palm oil with sustainable organic coconut oil for better texture and environmental impact.
Based on: dark chocolate peanut butter cups
· Makes approximately 36 cups
· Serving: 1 peanut butter cup (15g)
Why This Recipe is Seed Oil Free
Commercial dark chocolate peanut butter cups from UNREAL often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original dark chocolate peanut butter cups may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Adds fiber and improves texture of the peanut butter filling
Pure vanilla extract
5ml (1 teaspoon) · Simply Organic Pure Vanilla Extract
Enhances the chocolate flavor with natural vanilla compounds
Sea salt
2g (1/2 teaspoon) · Redmond Real Salt Fine
Balances sweetness and enhances both chocolate and peanut flavors
Instructions
Step 1. Prepare your workspace: Line a 24-cup mini muffin tin with paper liners or lightly grease with coconut oil. Set up a double boiler with simmering water. Have all ingredients measured and at room temperature - this prevents seizing when melting chocolate.
Step 2. Melt the chocolate base: In the double boiler, combine 200g cacao paste and 100g cocoa butter. Stir gently every 30 seconds until completely smooth, about 4-6 minutes. Remove from heat and whisk in 80g coconut sugar until dissolved, then add 1 teaspoon vanilla and 1/4 teaspoon salt. The mixture should be glossy and pour easily.
Step 3. Create chocolate shells: Pour about 1 teaspoon (5g) of chocolate mixture into each muffin cup, tilting to coat sides about 1/4 inch up. Tap the tin gently to release air bubbles. Refrigerate for 15 minutes until set but not completely hard.
Step 4. Prepare peanut butter filling: Mix 180g peanut butter with 30g melted coconut oil, 40g coconut sugar, 15g agave inulin, and 1/4 teaspoon salt. Blend thoroughly with a fork until smooth and pipeable. The coconut oil should be just melted but not hot, or it will make the mixture too thin.
Step 5. Fill the cups: Remove chocolate shells from refrigerator. Using a small spoon or piping bag, add about 1/2 teaspoon (3-4g) of peanut butter mixture to each cup, leaving space at the top. The filling should not touch the sides to ensure proper chocolate sealing.
Step 6. Melt remaining chocolate: Reheat the remaining chocolate mixture (add the final 50g cocoa butter if it has cooled) until smooth and pourable. If too thick, warm gently - it should coat a spoon but drip off easily.
Step 7. Seal the cups: Pour remaining chocolate over each peanut butter center, filling to the top of the liner. Tap tin again to settle chocolate and eliminate air pockets. The chocolate should completely cover and seal the peanut butter filling.
Step 8. Set and store: Refrigerate for at least 1 hour until completely set. Remove from molds carefully. Store in airtight container in refrigerator for up to 2 weeks, or at cool room temperature (under 70°F) for up to 1 week. Let sit at room temperature for 5 minutes before eating for optimal texture.
Storage
Store in airtight container in refrigerator for up to 2 weeks. Can be frozen for up to 3 months. Bring to room temperature for 5-10 minutes before serving for best texture.
Cost Comparison
Cost per serving (homemade)$0.25
Cost per serving (store-bought)$0.89
Savings72%
Significant upfront investment in quality organic ingredients, but huge per-serving savings. Bulk buying reduces cost dramatically over time, and you control every ingredient for maximum health benefits.