top of page
  • T

re-MIX: Sugar-free & Vegan Chocolate Peanut Butter Cups

You guys, this is my favorite candy of ALL time! Literally, anyone who knows me, knows Peanut Butter + Chocolate is my JAMMM!!!

When I found this, I had to try this. I don't make too many desserts since I am doing more of a KETO based diet because I don't like the flavor of Stevia, but this one, you can't taste the Stevia. I hate the chemical taste.

I am going to post the Reese Peanut Butter Cup nutrition label below, so you can see the difference! It's a big difference!


Recipe Makes: 8-12 depending on how big your tray is

Serving Size: 1

Calories: 107

Fat: 10g

Protein: 3g

Carbs: >2g

Total Macros for FULL RECIPE

Serving Size: 12

Calories: 1280 Fat: 122g Protein: 36g Carbs: 20g

Servings: 1 Tray

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Passive Time: 1 Hour

What You'll Need:

Muffin Tray & Liners OR Silicon Candy Tray



Chocolate Layer:

2 TBSP Coconut Oil, melted

4 TBSP Peanut Butter (I used Justin's PB, it's my fav)

4 TBSP Unsweetened Cocoa Powder

1/4 TSP Vanilla Extract

1/4 TSP Stevia

PB Layer:

2 TBSP Coconut Oil, melted

4 TBSP PB or Almond Butter (I used Justin's PB)

1/4 TSP Vanilla Extract

1/4 TSP Stevia


Do this in 2 separate bowls.

In Bowl 1, Mix all ingredients for Chocolate Layer, stir until smooth.

Pour Chocolate Layer into muffin tins/candy mold tray. I used a TBSP to scoop.

Smooth Chocolate Layer on the bottoms of each of the muffin trays evenly. (Sometimes gently dropping the tray on the counter will evenly distribute.)

Put this into the freezer for 10 minutes.

While you are waiting for the Chocolate Layer to freeze, begin mixing the PB Layer.

In Bowl 2, Combine all the ingredients for PB Layer, stir until smooth.

After Chocolate Layer hardens, pull it from the freezer.

Top Chocolate Layer with Peanut Butter layer, I used a clean TBSP.

Freeze until firm, another 10-15 minutes.

Store in the fridge or freezer until ready to eat!


12 views0 comments

Recent Posts

See All


bottom of page