In my overweight days, Reese’s Peanut Butter Cups were a food that I would eat until I was sick or finished the whole packet whichever was first. Oh dear!

There was something about the combination of Peanut Butter and Chocolate that just had me obsessed. It was the flavour I used to pick at Baskin Robbins ice-cream place too, when I used to eat that; however, one little scoop of all that richness and I already felt sick, so I didn’t need to eat lots of it – Ha ha.

Luckily though I worked out that the key problem causing all of my out-of-control eating was not understanding sugar. Once you pair it with nutrients, you can still enjoy all the chocolatey, buttery goodness and stop at one or two. Hooray for continuing to learn about food & the body.

So, this week’s recipe is by special request from my friend Lisa. We used to work together, and I would bring in these mini delights to my taste testers to see if they were as taste bud exploding and eye bulgingly good as I thought they were. Seems they are!

Interestingly they have nearly the same ingredients as my Peanut Butter Chocolate Slice and it’s just an easier way to put it all together. And you know how much I love EASY!

So here goes, one of the easiest melt and mix recipes you will find…

In pictures first, then full recipe down below.

So make the filling first just mixing the Peanut Butter, protein powder and rice malt syrup into a sticky ball.

Then spoon teaspoons full of the mix into cup cake papers.

At this point I also add a few macadamia nuts and raisins but this step is entirely optional. I just like a bit of crunch.

Then to your chocolate – melt the coconut oil and cacao butter over low heat. You just want to melt it, not to cook it at all. (It looks like butter here and actually I wonder how it would taste with butter in it? Maybe another experiment for me?)

Then take it off the heat and stir in all the rest of the ingredients. It looks lumpy because I use crunchy peanut butter but that’s just the way I like it!

Then put a tablespoon full of the chocolate over the top of the PB/nutty mix and chill in the fridge until they harden.

And there you have it, the most amazing chewy Peanut Butter Chocolate Cups on the planet! Yum, I want some now.

Peanut Butter Chocolate Cups

Filling

2 TBS 40UP – Collagen Protein Powder*

1 TBS crunchy peanut butter (or use peanut butter powder with coconut oil & chopped macadamia nuts)

2 TBS honey

Mix until a sticky ball. Place tsp full in cupcake papers.

Homemade Chocolate

¼ cup coconut oil

1/4 cup cacao butter

1 TBS cocoa powder

2 TBS honey

2 TBS Peanut Butter powder

Pinch Rock Salt

Melt cacao butter and coconut oil on very low heat or in a double boiler if you have a gas stove. Take off heat and mix in the rest of the ingredients.

Spoon into cup cake papers over the Peanut Butter mix.

Chill in fridge.

(NB: to really knock your socks off, add chopped macadamia nuts and raisins into the cupcake papers as well before covering in chocolate.)

Enjoy! You will be glad you did! (Thanks for the request, Lisa, Lisa!)

Kristy x

(Slim Birdy original recipe created: 17 June 2011)

Update 2024: The protein powder I eat now is a combination of whey protein and Peptan Collagen and it’s called 40UP – Collagen Protein Powder.

Read why it’s great for a Pro Metabolic Diet & where you can get it here.

2020 Update: these days I eat following a Dr Ray Peat inspired diet and prefer peanut butter powder to regular peanut butter to reduce the polyunsaturated fat content. To read more about the diet check out the Zen Beach Diet.