Peanut Butter “cups”



  • 1 cup peanut butter (or almond, cashew, etc.)
  • 1/4 cup coconut flour
  • 3 Tbsp maple syrup

Chocolate Coating:

  • 1/4 cup melted coconut oil
  • 1/4 cup cocoa powder
  • 3 Tbsp maple syrup


  • In a food processor, combine the filling ingredients.
  • Scoop with a small ice cream scoop and form into balls.
  • Place the peanut butter balls on a tinfoil-lined baking sheet and stick them in the freezer while you make the chocolate.
  • In a small bowl or 1 cup measuring up, combine the chocolate ingredients.
  • Drop each peanut butter ball into the chocolate and place them back on the lined baking sheet.
  • Place the pan in the fridge or freezer to set the chocolate.
  • Store in the freezer.

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The original recipe can be found on My Whole Food Life.