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Mini Chocolate Peanut Butter Cups Recipe

Deliciously nutty and oh-so-chocolatey, these vegan and gluten-free Chocolate Peanut Butter Cups get a bonus superfood boost from adaptogenic maca. They're the perfect healthy alternative to the classic childhood treat!


1½ cups Dark Chocolate, chopped

1/4 cup Organic Peanut Butter. slightly melted to soften

2 Tbsp Gluten-Free Flour of choice

1 tsp Navitas Organics Maca Powder

1 tsp Sweetener of choice


Make the peanut butter filling: In a small bowl, combine the peanut butter, flour, maca powder and sweetener. Roll into a ball and refrigerate for 20 mins to firm up.

Line a mini muffin tin with 12 liners. In a double boiler, melt half of the chocolate until runny. Pour into each muffin liner, adding just enough to cover the bottom. Place tin in freezer for about 10 mins so the chocolate can harden.

Remove the dough from the fridge and roll into 12 small balls. Flatten slightly, then place one in each muffin tin cavity, in the middle of the hardened chocolate disks.

Melt the remaining chocolate in the double boiler. Distribute evenly between all of the muffin cups, covering the peanut butter balls in each one.

Refrigerate or freeze until the chocolate has fully hardened. Store leftovers in the fridge or freezer.

Makes 12 cups

Submitted by Angela Simpson of My Fresh Perspective