Chocolate Raspberry Peanut Butter Cups.

There is something about the appeal of those ubiquitous American peanut butter candies which crosses age-gaps and borders. With this recipe I set out to make a slightly more healthy, darker chocolate version with the addition of raspberry to cut through that stick-to-the-roof-of-your-mouth quality of peanut butter.



  • 170ml coconut oil, melted
  • 120g cacao powder
  • Pinch of sea-salt
  • 4 tbsp maple syrup
  • 6 tbsp peanut butter
  • 1 punnet of raspberries, (about 24 raspberries)


  1. Line a mini muffin tray with mini muffin cases.
  2. Pour the melted coconut oil over the cacao powder and whisk until smooth.
  3. Add the sea-salt and maple syrup and continue to whisk.
  4. Pour a drop of the chocolate mix into each of the muffin cases, enough to cover the bottom of the case. 
  5. Place the tray into the freezer for about 5 minutes or until firm.
  6. Remove the tray from the freezer and spoon a small piece of peanut butter on top of the chocolate base.
  7. Place a single raspberry on top of the peanut butter layer.
  8. Pour a thin layer of chocolate over each case to cover the raspberry and peanut butter centre.
  9. Transfer to the freezer to set for at least 30 minutes.
  10. Remove from the freezer and serve immediately.
  11. Top with a few flakes of sea-salt or a little freeze dried raspberry powder drizzle if you wish.