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5 from 15 votes

Inside Out Peanut Butter Cups

Peanut Butter Cups for the Peanut Butter Lover!
Course Snack
Cuisine American
Diet Gluten Free, Vegan
Prep Time 15 minutes
Freezing TIme 30 minutes
Total Time 45 minutes
Servings 12 cups
Author Tracy


  • 1 cup creamy peanut butter
  • 1/2 cup unrefined coconut oil
  • 3-5 tablespoons confectioner's sugar
  • 10-14 dates pitted
  • 2 tablespoons unsweetened cocoa powder


  • Line a standard muffin tin with 12 muffin liners.
  • Melt the coconut oil over low heat and stir in the peanut butter until fully combined. Whisk in the powdered coconut sugar until smooth. Taste and whisk in more if desired.
  • Pour about a tablespoon of peanut butter in the bottom of eat wrapper. Place muffin tin in the freezer for about 10-20 minutes until hardened.
  • While in the freezer add the dates and the cocoa powder to a food processor. Blend until it forms a large ball.
  • Remove the cups from the freezer. About a tablespoon + (based on preference) at a time, roll date and cocoa mixture into a small ball. Add to the center of the bottom of the muffin wrappers and then flatten so that there's still an edge around the peanut butter layer.
  • Top with 1 tablespoon or so of the melted peanut butter mixture to cover the chocolate. Settle and even out the peanut butter by gently tapping the muffin tin on the counter.
  • Place in the freezer for about 30 minutes for the peanut butter to fully harden.
  • Store in fridge or freezer in an airtight container.


* Find my homemade peanut butter recipe here: http://servedfromscratch.com/alton-browns-peanut-butter/
No food processor? You could also chop it all up by hand by giving the dates a really good chop on a cutting board, until mostly all broken up and then add to a bowl and mix with cocoa powder, mashing it all together with a fork.