Ingredients for Peanut Butter Perfection:
3/4 cup natural salted peanut butter (no added sugars or oils – I use Trader Joe’s)
1/4 cup coconut oil
2 tbsp of raw honey
Mix ingredients for peanut butter perfection and pour into mini-muffin pans (if you desire the shape above) or pour into just a small pan and cut out squares. Or…better yet, pour into the neat silicone molds that create heart shapes. You may need to melt the coconut oil (best to do it on the stove and then add in the peanut butter and raw honey.) If you do it this way, you can easily pour the peanut butter mixture into any pan or mold. Place pan/mold in freezer while you prepare the chocolate goodness.
Ingredients for Chocolate Goodness:
2 tbsp coconut oil
2 tbsp butter (REAL butter – not pseudo butter aka: margarine)
2 tbsp unsweetened cocoa
2 tbsp raw honey
Melt the coconut oil and butter over LOW heat. Remove from heat and add cocoa and raw honey. Stir until well incorporated and smooth. Remove pan with peanut butter perfection and pour chocolate goodness over top. Place back in freezer for about 15 minutes and then they are ready to eat! I recommend storing in the fridge or freezer. I keep mine in the freezer because it is like ice cream. Yum.
You may still be wondering why I consider this awesome treat a “health” food. Well, there are many reasons and they stem from the wonderful attributes of coconut oil and it’s effect on our health (will expound more in future post) and the fact that butter – real butter – is rich in many vitamins and CLA (conjugated linoleic acid -which has anticancer properties and great for weight management!)
I challenge you to replace your pre-packaged, processed, refined-sweetened chocolate peanut butter treats with this WHOLE, healthful, beneficial treat. You won’t be disappointed!
Thanks to http://www.mnn.com/food/recipes/stories/healthier-homemade-peanut-butter-cups#comment-244545 for inspiration to give it a new spin!!!
Enjoy!
These look great, I am going to try it for sure! Thanks for sharing!
Let me know how you like them! I need to make more, I am having some major cravings right now! Great way to get just a little something sweet — yet healthy!
I made these last night and they are so delicious! The perfect little after-dinner no-guilt sweet treat! Thanks again!
You are very welcome!
These were AMAZING! I have to admit they turned out way better than what I was expecting. But I like them better than Reese’s
Thank You!
Great recipe, they are delicious and look pretty too!
Thanks! I am so glad you enjoyed them! The “prettiness” is the bonus!
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How many does this serve?
When I make it in a mini muffin tin, it makes 12. One is definitely enough because they are rich.
These are DANGEROUS! I’m still laughing at your comment about 1 being enough…I don’t think they are still considered healthy after eating 5 in one day
Thanks so much for this awesome recipe 
I will try to practice “moderation” from here on out.
So glad you like them! Sorry that they are “so dangerous!” Rest in the fact that they are prterty much like health food!!
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Could you substitute the honey for Agave nectar? (I’m allergic to honey and beet juice.).
Yes, you could or even better – try maple syrup. Agave is highly processed and high in fructose. Let me know how maple syrup turns out if you use it. Good luck!
My son is allergic to dairy. Would this work with Earth Balance? Oh, I do hope so!
You can omit the butter and try all coconut oil. Or try the Earth Balance and let me know if you have success!
These are delicious and my 2 year old son loved his too! Do you happen to have the nutritional info for these? Thanks!
Emily, I don’t have the nutrition info. I personally don’t count calories anymore. I used to – extremely so – until I moved from a processed, diet food lifestyle to a whole foods, unprocessed lifestyle. I don’t eat perfect – probably 90/10 – but I no longer track what I eat and I maintain a healthy weight without really trying. If you are trying to lose weight, then just enjoy in moderation. Sorry I couldn’t provide more specific information. Enjoy!
Could we use Stevia instead of honey??? If so, how much would I use? Thanks, they look delish!
I honestly don’t know. Stevia is very healthy but I personally don’t care for the taste so I don’t use it. Let me know if it works out. Just omit the honey and add in a small amount of stevia till you find the taste you like.
Perfect, I was just going to ask if you could do all coconut oil and skip the butter. Dairy issues at our house, too. Thanks for already answering that!
would canola oil work instead of coconut?
Unfortunately canola oil would not work. Coconut oil provides the consistency needed and also, I highly recommend not using canola oil.
http://www.naturalnews.com/026630_oil_canola.html
holy deliciousness! i used cashew butter (almond butter has a funny taste to me!) and maple syrup since we have a baby and honey is a no no (have to share with her of course!) i also didn’t have any muffin tins (i know, WHO doesn’t have a muffin pan?!) so i used a small rectangular pyrex. needless to say….they’re just about gone
Has anyone tried coconut butter in place of the real butter? I’m on Paleo and would definitely have to sub the peanut butter for another nut butter – probably one of Justin’s!!
Does this melt easily in hot climates as soon as you take it out of the fridge/freezer?
Yes, I would keep in fridge/freezer until ready to consume – that is your best bet.
I tried this with more coconut oil in place of the butter as I have no idea where to get the good organic grass fed butter here. It was a little coconuty tasting because of my change. I also was lazy to melt the chocolate part so it was thicker and I dabbed it in the middle.
I made this recipe with organic earth balance because my daughter has a dairy allergy, and it turned out perfect. I also used dark maple syrup since we were out of honey, it added a nice flavor, I will be making these again. Thanks for the recipe.
These are SOOOO GOOD! I made them last night and couldn’t keep myself from eating more than I should have. The only thing is i used a mini muffin pan for the mold and i had a hard time getting them out… They were kinda stuck so they dont look as pretty by the time I got them to pop out =( is there a special trick you use?
So glad you loved them! One idea would be to get a silicone muffin pan, then you can pop them out or let them out on the counter for a couple minutes to allow them to soften a bit before taking them out. I usually let them sit for a few minutes and turn the pan upside down and knock them all out and store them in a container in the freezer. Hope this helps!
Thank you ! I dont know why I didnt think of that!! Once again thanx for sharing this outrageously delish conconction! Have not stopped making these & dont plan on stopping =)
You are welcome!
Thank you for your answer above about honey or beet sugars…BUT, unfortunately, I’m allergic to maple syrup, as well
. I’m allergic to EVERYTHING, actually, and just trying to find some wholesome things I can actually eat.
Sorry to hear that, Tammy. One other item to try would be coconut sugar / nectar. http://www.vitacost.com/coconut-secret-raw-coconut-nectar I have never used it, but it is a healthy option that may work for you.
Um, you are my new best friend!!!! These are DIVINE!!!!!!!!! Thank you a million times over from my family and I!
Wow! BFFs!!! Chocolate and Peanut Butter seems to have that affect on people! SOOO glad you like them!
Deelish! I made them yesterday. The process from start to finish was much shorter than I expected. Definitely a keeper here. Gracias!
Thank you!!!! You are amazing, these are SOO GOOD!
you are welcome!!!
I only have homemade peanut butter: soaked/dehydrated peanuts with salt, coconut oil, and honey…would you suggest adding anything to it or just using the straight peanut butter?
That would probably be fine – sounds very close to the recipe. I would just put that on the bottom of the pan and place in freezer while you prepare the chocolate and then add that on top of the frozen peanut butter. Let me know how that works!