Two different recipes with four different ways to do this... my (human ) guinea pigs were split on which one they liked better... so I'll post all and you can decide for yourselves.

Recipe 1:

1 4oz bars ghirardelli 100% cacao
1 3/4 cup splenda
1/2 + 1/8 cup light coconut milk (used light only because it had 4 carbs/cup... can also use regular coconut milk or cream if you can have dairy)
1 tsp vanilla extract
peanut butter
cupcake tins (the paper wrappers, not the baking pan)

Melt cacao in a double boiler (or use a pan with a little bit of water, boiling, with the chocolate in a ceramic bowl on top). Add splenda, coconut milk, vanilla and mix with an electric hand mixer until smooth. Using a little less than half the chocolate, pour a small amount of chocolate in the bottom of each cupcake tin. Stick tins in the freezer for 10-20 minutes until solid enough to hold the peanut butter.

Two variations:

Some of my guinea pigs liked more peanut butter and the others liked more chocolate... so some wanted only 2 layers, others 3.

For the two layer: Top each chocolate layer with one peanut butter layer. Stick back in the freezer for about an hour, then move to the fridge overnight.

For the three layer: Top each chocolate layer with a peanut butter layer and then another chocolate layer using the rest of the chocolate. Freeze for about 2 hours, then move to the fridge overnight.


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Recipe 2


1/2 cup ghee (or butter or flavored coconut oil)
2/3 cup cocoa
3 cup splenda
1/3 cup coconut milk
1 tsp vanilla extract
peanut butter
cupcake tins

Melt ghee and stir in cocoa until it looks like melted chocolate. Add vanilla. While mixing with an electric mixer, add splenda and coconut milk a little bit at a time until all is mixed in and smooth... will be lumpy at first, but keep mixing and it should look like icing. Using a little less than half the chocolate, pour a small amount of chocolate in the bottom of each cupcake tin. Stick tins in the freezer for 10-20 minutes until solid enough to hold the peanut butter.... and then follow the 2 layer or 3 layer instructions above.



As a side note, some wanted the chocolate a little sweeter, some a little less sweet... so once the chocolate is thoroughly mixed (but before you put it in the tins) do a taste test to see if you want to add more splenda... if you up the splenda amount, you may have to up the coconut milk amount or else it gets too thick.

Sounds wonderful for all of us Peanut Butter Cups addicts!! Approximately how many candies do you get from this recipe? I won't ask for a serving number 'cause we're all on our own best behavior on that one!!

Hah! I hear you on the serving size

It's kind of hard for me to judge this exactly. I got a lot more out of recipe 1 than I did recipe 2... but when I made recipe one, I made a double recipe... but I got about a dozen peanut butter cups out of the double recipe and still had a whole bowl of chocolate left over. Still sitting on my counter too... trying to come up with an idea on what to do with it

So my best guesstimate is a little over a dozen (maybe 15?) for recipe 1 as written here... and probably about half that for recipe 2 because the chocolate comes out a little thicker... and of course you get more if you make a two layer instead of a three layer...

Thanks for this recipe, Anyway!

I have been looking for a good peanut butter cup recipe. I will have to try these. Thanks!