Crunchy Peanut-Butter Chocolate Cups

Crunchy Peanut Butter Chocolate Cups

Crunchy Peanut-Butter Chocolate Cups

These no-bake crunchy peanut butter chocolate cups are very easy to make… and even easier to devour. Fudgy, chocolaty, crunchy and salty, they are the perfect after-dinner natural sweet treat or for a yummy moment when you want to spoil yourself and still feel healthy.


Course Canape, Desserts & Sweet Treats, Snack
Diet Child Friendly, Dairy Free, Gluten Free, Grain Free, Vegetarian
Servings 12 - 15
Prep Time 20 minutes
Setting time 30 minutes
Total Time 50 minutes


  • 150 g dark chocolate 70% cocoa solids
  • 2 tbsp crunchy peanut butter
  • 1 tbsp light tahini
  • 2 tsp honey or maple syrup
  • 50 g kasha toasted buckwheat grains/grouts
  • ¼ tsp Himalayan salt


  • Break chocolate and place in a heatproof bowl. Sit over a pan (bain-marie) of just simmering water and melt the chocolate, stirring occasionally. Remove from heat and leave to cool slightly. Stir in peanut butter, tahini and honey, followed by the kasha and salt.
  • Spoon mixture into small bun cases.
  • Leave to cool and store in air-tight container in your fridge.

Maggie's Tips

  • I used petit four bun cases
  • Keeps 2 weeks in fridge
  • Vegan friendly: Omit honey and replace with maple syrup
  • Nut friendly: Omit peanut-butter and replace with 1 extra tbsp of tahaini.

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