Low-FODMAP Chocolate Peanut Butter Cups Recipe

All right folks, my two food loves are peanut butter and chocolate. I used to LOVE THEM & I mean LOVE THEM, but after making my own peanut butter I can’t get over the fake taste of Reeses. I know it is blasphemy and I never, ever thought I would say such a thing about my favorite candy bar.

Okay, I don’t really want to know anymore! All I can say is that is enough acronyms for me to make my own with more organic, less harmful and more wholesome ingredients like my Sunbutter Oatmeal Cups or my Coconut Peanut Butter Cups!

Chocolate Peanut Butter Cups

Serves 12

A healthier rendition of my ALL TIME favorite candy bar!


  1. 1/3 C Water
  2. 1 C Peanut Butter
  3. 1 C Almonds
  4. 1 tsp Vanilla
  5. 1 tbsp Coconut Oil, melted
  6. 1/2 tsp Salt
  7. 3 tbsp Maple Syrup
  8. 2 70% Cacao Dark Chocolate Bars


  1. Add almonds, peanut butter, date/water mixture, vanilla, coconut oil, coconut and salt to food processor. Mix until combined. Will take roughly 60 seconds.
  2. Add maple syrup to food processor and mix until combined.
  3. Spoon peanut butter mixture into the bottom of muffin liners. Press down lightly until they cover the bottom of the liner.
  4. Melt chocolate in a microwave safe bowl in 30 second increments. Stirring after every 30 seconds. With mini chips it took 90 seconds to melt completely. For larger pieces it may take an additional 30-60 seconds. Do not over temper chocolate or it will turn into a gloppy mess.
  5. Spoon the melted chocolate on top of the peanut butter.
  6. Cool in refrigerator for at least an hour before serving.


  1. Store in refrigerator. Take out 15 minutes before serving.

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