Skip to Content

Chocolate, Peanut Butter, and Raw Honey Cups

I may receive commission if you purchase through links in this post.

Sometimes I just really need a sweet treat that feels guilty. That usually includes chocolate!

And while these chocolate peanut butter honey cups feel guilty, they really aren’t all that bad!

A stack of chocolate peanut butter honey cups with text overlay.

Because peanut butter cups have always been a favorite of mine, I really missed them when I went refined sugar free in 2013. I had to come up with a way to have them and I had waited long enough. I developed this recipe for peanut butter cups using raw honey as the main sweetener. I did use a semisweet, organic, fair-trade chocolate (sweetened with unrefined cane juice) for the cup because that’s what I had on hand, but if you wanted this recipe to be entirely honey-sweetened you could use a dark unsweetened bitter chocolate for the cups and I think it would be just as good if not better!

Chocolate peanut butter cups cut in half to show filling.

Preparing Your Peanut Butter and Raw Honey Cups

In a heavy-bottomed sauce pan or double boiler, slowly melt the chocolate and cocoa butter over low heat.

A bowl of chocolate chips and butter ready to melt.

Once the chocolate has melted, spoon just enough into each baking cup to cover the bottom and side. Gently rotate each baking cup so the melted chocolate is evenly distributed. Set them on a sheet pan and refrigerate for 5 minutes. A bit of chocolate will pool in the bottom and that’s okay as long as the sides are evenly covered.

Baking cups with one coat of chocolate.

In a separate bowl combine the peanut powder, honey, peanut butter, and salt. Stir by hand until a soft dough forms. Using your hands, roll the dough into 12 equal balls.

Remove the cups from the refrigerator and add another spoon of chocolate to the first cup. Rotate the cup to distribute the chocolate up the sides again. Quickly add a peanut butter ball to the first cup, pressing it in gently. There should be a little space between the peanut butter and the sides of the cup and the melted chocolate will pool there, creating the walls of the cup. Continue until all the cups are done.

Baking cups filled with peanut butter filling.

With your fingers, gently flatten the tops of each ball before adding a final spoon of melted chocolate. Distribute the rest of the chocolate evenly over all the cups.

Baking cups with a final topping of chocolate.

Refrigerate the peanut butter cups for at least 1 hour before removing the silicone baking cups.

Ready-to-eat peanut butter cups on a baking sheet.

These chocolate peanut butter honey cups make excellent party favors, hostess gifts, or holiday stocking stuffers. I used small squares of cellophane and sparkly pipe cleaners to easily package them with a bit of holiday flair. Store them in the refrigerator or in a cool area.

All Natural Raw Honey Sweetened Peanut Butter Cups make an excellent party favor, gift or stocking stuffer!

Chocolate, Peanut Butter, and Raw Honey Cups

Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 10 minutes

A wonderful raw honey-sweetened peanut butter cup with the perfect texture. These cups make great gifts, party favors, and stocking stuffers!

Instructions

  1. In a heavy-bottomed sauce pan or double boiler, slowly melt the chocolate and cocoa butter over low heat.
  2. Once the chocolate has melted, spoon just enough into each baking cup to cover the bottom and side. Gently rotate each baking cup so the melted chocolate is evenly distributed. Set them on a sheet pan and refrigerate for 5 minutes. A bit of chocolate will pool in the bottom — that's okay as long as the sides are evenly covered.
  3. In a separate bowl combine the peanut powder, honey, peanut butter, and salt. Stir by hand until a soft dough forms. Using your hands roll the dough into 12 equal balls.
  4. Remove the cups from the refrigerator and add another spoon of chocolate to the first cup. Rotate the cup to distribute the chocolate up the sides again. Quickly add a peanut butter ball to the first cup, pressing it in gently. There should be a little space between the peanut butter and the sides of the cup and the melted chocolate will pool there, creating the walls of the cup. Continue until all the cups are done.
  5. With your fingers, gently flatten the top of each ball before adding a final spoon of melted chocolate. Distribute the rest of the chocolate evenly over all the cups.
  6. Refrigerate for at least 1 hour before removing the silicone baking cups.

Notes

These chocolate peanut butter honey cups make excellent party favors, hostess gifts, or holiday stocking stuffers. I used small squares of cellophane and sparkly pipe cleaners to easily package them with a bit of holiday flair. Store them in the refrigerator or in a cool area.

A warm and spicy bowl of Winter Squash And Ginger soup.
Previous
Winter Squash and Ginger Cream Soup
Next
Date and Maple Sweetened Snowballs – Zero Refined Sugar
Skip to Recipe