top of page

Nutritional Facts



% Daily Value *

Amount Per Serving



Total Fat

19.7g (31%)

Saturated Fat

11g (56%)


20.8mg (1%)

Net Carbohydrates

1.7g (1%)




1.8g (4%)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may need to be higher or lower depending on your calorie needs


The Chocolate

  • 1 cup cacao butter

  • ½ cup raw cacao powder

  • 2 tbsp powdered erythritol

The Filling

  • 4 tbsp peanut butter

  • ½ tbsp powdered erythritol

  • ½ tsp vanilla extract


Snack, Dessert, Fat Bomb, Chocolate, Peanut Butter, Freezer Friendly, Vegetarian


I just love the chocolate and peanut butter combination and this recipe has been on my mind for a while. When I saw a jar of Mayver's Protein Peanut Butter with Hemp Seeds I just had to give it a go. Of course, you can use any peanut butter! This one just appealed to me because I loved the addition of hemp seeds.

I made these in mini muffin trays and got 12, but you could easily make them smaller and get more. I like the mini muffin size as a fat bomb for when I'm fasting. My kids enjoy a smaller one though, it seems to be the perfect amount for them.

Either way, I promise you, they are delicious!

I powdered my own erythritol for this. My first test I didn't and I found the sweetener quite crunchy in the chocolate. If you have a Thermomix, or blender you should be able to powder your own.


Make the chocolate

  1. Combine all chocolate ingredients in a bowl, and place bowl on top of a saucepan 1/4 filled with water. Heat over a medium heat until the ingredients are melted and combined. Remove from heat.

  2. Using a soup spoon or smaller, fill each mould with enough chocolate to cover the bottom.

  3. Place tray in fridge until slightly set. This should only take approximately 15 minutes.

Prepare the filling

  1. Add all filling ingredients in a separate bowl and stir to combine.


  1. Once the chocolate is partially set, spoon approximately 1/2 teaspoon size amounts of the peanut butter mixture into the moulds. You want to leave a little space at the sides for the chocolate to coat it. You also want to make sure the peanut butter is below the top of the mould so the chocolate covers it.

  2. Once the peanut butter is in the moulds, fill each one with the remaining chocolate. You want just enough to coat the peanut butter at the top.

  3. Place the tray in the fridge to set completely.

  4. Enjoy once the chocolate is firm.

Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups

Free Your Meals recipe to try at home

Prep Time (Mins)




Cook Time (Mins)




bottom of page