Chocolate and Peanut Butter Treat – gluten free

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 for inspiration to give it a new spin!!!



91 Responses to Chocolate and Peanut Butter Treat – gluten free

  1. These look great, I am going to try it for sure! Thanks for sharing!

  2. Great recipe, they are delicious and look pretty too!

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  4. Tracy says:

    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.

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  6. Tammy says:

    Could you substitute the honey for Agave nectar? (I’m allergic to honey and beet juice.).

  7. Tracy says:

    My son is allergic to dairy. Would this work with Earth Balance? Oh, I do hope so!

  8. Emily says:

    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!

  9. arlette coleman says:

    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.

  10. Marion says:

    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! 🙂

  11. Chris says:

    would canola oil work instead of coconut?

  12. Leah says:

    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 😉

  13. Krys Givens says:

    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!! 🙂

  14. UJ says:

    Does this melt easily in hot climates as soon as you take it out of the fridge/freezer?

  15. Umm Binat says:

    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.

  16. KL says:

    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.

  17. Anna Zimmerman says:

    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!

  18. Tammy says:

    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.

  19. Holly says:

    Um, you are my new best friend!!!! These are DIVINE!!!!!!!!! Thank you a million times over from my family and I!

  20. Christine says:

    Deelish! I made them yesterday. The process from start to finish was much shorter than I expected. Definitely a keeper here. Gracias!

  21. Mollie says:

    Thank you!!!! You are amazing, these are SOO GOOD!

  22. Kaylyn says:

    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!

  23. Lorraine Champagne says:

    What about replacing the cocoa for raw cacao?
    Sounds delicious!!!

  24. Claire says:

    Making these now. Can’t wait!

  25. Lyn says:

    I just made them………..they are currently setting in the freezer! licked the spoon tho and yummmm

  26. Andrea says:

    Unsweetened coco? Pieces of a chocolate bar, nibs, powder? What works best?

    • I use unsweetened cocoa or cacao powder. You could make it simpler by melting down an already sweetened chocolate bar but most likely that will have refined sugar. So if you are trying to avoid refined sugar, use the cocoa and honey.

  27. Lydia Weaver says:

    For the “health” aspect of this treat, I would also have liked to know an alternative to the prepared (roasted) peanut butter because apparently that is a no-no. Not sure if raw nuts taste as good. Apparently most nuts CAN be roasted at a very slow temperature of 200 degrees (obviously for a fairly long time if they are whole nuts, but smaller, broken bits can lightly toast safely apparently. Then one can blenderize their own peanut butter and really get a healthy benefit from this delicious pb/chocolate-lovers’ treat!

    • You can try raw nut butter…but I have not experience with that. I eat raw nuts all the time, but eat roasted peanut butter because that is what I find at TJ’s at a good price. I have heard that roasting nuts (or legumes) does not remove all the nutritional value, thankfully. However, if you have the opportunity to by raw peanuts and make your own butter (add in a dash of salt,) I am sure that even increases the health benefits of this treat. Thanks for your comment!

  28. Melissa says:

    I used ice cube trays for molds. It makes 2 doz 2 bite size pieces. Thank you for my new favorite treat.

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  30. These look awesome. Do I use the old-fashioned kind of PB or the kind that doesn’t separate?

  31. Can’t wait to make these! Do I use old-fashioned peanut butter or the kind that does not separate?

  32. Christina says:

    Nutritional info (courtesy of the recipe calculator at
    If you make this into 12 Servings
    Amount Per Serving
    Calories 192.7
    Total Fat 16.8 g
    Saturated Fat 7.2 g
    Polyunsaturated Fat 0.2 g
    Monounsaturated Fat 0.9 g
    Cholesterol 5.2 mg
    Sodium 16.3 mg
    Potassium 14.3 mg
    Total Carbohydrate 4.0 g
    Dietary Fiber 0.3 g
    Sugars 5.7 g
    Protein 4.2 g
    Vitamin A 1.2 %
    Vitamin B-12 0.1 %
    Vitamin B-6 0.1 %
    Vitamin C 0.0 %
    Vitamin D 0.3 %
    Vitamin E 0.3 %
    Calcium 0.2 %
    Copper 1.7 %
    Folate 0.1 %
    Iron 0.7 %
    Magnesium 1.1 %
    Manganese 1.7 %
    Niacin 0.1 %
    Pantothenic Acid 0.1 %
    Phosphorus 0.7 %
    Riboflavin 0.2 %
    Selenium 0.2 %
    Thiamin 0.0 %
    Zinc 0.4 %

  33. Thanks for the recipe- I can’t want to try it! I’ve been meaning to start using coconut oil because I’ve heard it has health benefits… this is good motivation to try to find it.

  34. Sam says:

    Can I use almond butter as a substitute?

  35. dolores roy says:

    Sounds yummyI will make this . I have another recipe for choclate it is with coconut oil too.

  36. Kelley says:

    I am hoping to make these next week. Do you have any idea how long they will keep in the refrigerator? I am wanting to take some when I go out of town to visit family.

  37. I just made these peanut-butter cups and added some sea salt to the top…oh my goodness, they are so good! I took a lot of pictures and blogged about it here:

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  39. whitechocolatelatte says:

    I’ve been eating a mostly whole foods/paleo ish diet for some time now. While my BF is definitely a good sport about the meals we eat together, he still likes processed candies. I don’t want to tell him what he can and can’t eat, but I’m definitely bummed when that’s all he has to resort too. This turned out to be a great meeting in the middle–a little sweet for me, but he LOVED THEM!

    I made my own cashew butter, used all coconut oil (I’m allergic to casein), and they were perfect. Thanks for the recipe!!!

  40. Pascale says:

    These are great with almond butter! Even my picky Tweens eat them, and they don’t even like almond butter! Will try the peanut butter version next time.

  41. Donna Stanmore says:

    These are delicious! We are on our 2nd batch now..

  42. buttoni says:

    These look delicious! Will try them next time I make candy.

  43. Tara says:

    These are amazing! I make them weekly. Thanks so much for this tasty and easy recipe!

  44. papilotki says:

    Excellent write-up. I absolutely appreciate this site.
    Continue the good work!

  45. steph says:

    Line your pan with parchment paper, then stick the whole thing in the freezer. once they’re set, just lift out by the parchment paper, cut into squares, and peel the parchment off.

  46. Jen says:

    Ohhh they’re amazing. So nice to know what’s inside (and feel less guilty about!) your sinful treats~

  47. Gelitas says:

    Made these w so sweetened almond butter that hubby accidentally bought. I omitted the honey from both parts to account for this! Yum! I used paper liners & that made for easy removal from tin.

  48. Melissa says:

    These are amazing! I ran out of coconut oil while making them, so I had to use a little olive oil…they still came out great!

  49. Audra hoover says:

    Made these today. They were great!!!!

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  51. Jillian says:

    Great recipe. Excited to try it.

  52. Melissa says:

    I printed this recipe out probably a few years ago and have cArried it around in a stack of such recipes through at least two moves. Finally made them tonight. Can’t believe I didn’t do it sooner!!! SO awesome, and so very simple. I used my heart shaped silicone molds and the recipe perfectly filled two. Looking forward to keeping these on hand more, and even playing with the idea to see what other flavor combinations it might inspire for me. Thanks!

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