Arrange small chocolate papers on a tray. Combine the coconut oil and cacao powder until smooth, then stir in the syrup and coconut cream. Pour a thin layer into the bottom of the chocolate papers. Freeze for 5 minutes.
Remove from the freezer and spoon ⅓ teaspoon nut butter into each one. Pour the remaining cacao mixture on top and scatter sea salt over. Refrigerate for 30 minutes until set (or, if you’re short of time, freeze them).
Eat straight from the fridge – these won’t last at room temperature. Enjoy!
12 comments
Questions, swaps and tips from people who've made this.
A super hit with me and my dinner guests!
Hi Debbie, we’re so glad to hear these cups were a hit – they’re one of our favourites too!
What are chocolate papers please?
Hi Mary, chocolate papers are similar to muffin and cupcake liners/patty pans that go into the baking tray, but they’re made to fit chocolates. We use them here because their size is perfect for our peanut butter cups, but small muffin patty pans/liners will also do the trick. Happy baking!
I am allergy to coconut, wheat and strawberries.
This recipe of sugar free peanut butter cups. What alternative to replace almond meal please. I have gluten free tolerance. Would you have sugar free peanut butter cookies recipe at all?
Thank you.
Hey Sharnra, thanks for commenting! We recommend subbing with cashew flour, sunflower seed flour or even hazelnut meal! These can all be used at a 1:1 ratio with almond meal, so you can sub them straight in. If you can’t eat the coconut cream, we recommend using dairy cream instead (or any plant-based creams will also work here too), and for the coconut oil, you can substitute with olive oil or butter depending on your taste preference.
We hope you enjoy the recipe! And we love your idea of PB cookies and have passed them onto the team so we can get a recipe out shortly.
I’m also wondering what chocolate papers are- struggling to start this recipe.
Hey Emily, chocolate papers are like mini muffin papers – they’re made to fit bonbon/truffle types of chocolates – take a look at these chocolate papers on Amazon just to get a sense of what they should look like: https://www.amazon.com.au/ICYANG-Disposable-Chocolate-Liners-Cupcake/dp/B079PYRYTT
Love these treats. Quick, easy to make and delicious. My husbands comments were " I could eat then all".
Would like to know how many calories are contained per serve.
Hello
Love the taste but I find the coconut oil separates. Is there any tip you have to help stop that happening ?
Thanks
Justine
Hey Justine! Coconut oil is a common problem with its tendency to separate – fortunately we’ve got a few techniques to prevent this:
Slow Mixing: Slowly incorporate the coconut oil into the mixture. Gradually adding the oil while continuously whisking or blending can help prevent separation.
Consistent Temperature: Ensure that all ingredients are at a similar temperature. If you’re combining refrigerated coconut oil with ingredients that are warmer/room temp, warm the oil slightly so it’s in a liquid state but not too hot, as a drastic temperature difference can cause separation.
Use a Blender or Food Processor: High-speed blending can help create a stable emulsion.
Stabilisers: If the above isn’t working, a sure-fire solution is to use starches or thickeners like cornstarch and arrowroot powder to stabilise the mixture and prevent separation.
Let us know how you go! xx The IQS Team
Hey Melinda! We’re so glad to hear the recipe was a hit, it’s a favourite of ours too! There are 78 calories per serve (1 cup) and 1560 calories in the entire recipe. xx The IQS Team
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