RecipeChocolate-PB Cups

Nutrition Facts
Amount per Serving
  • Calories: 165
  • Protein: 4g
  • Total Fat: 11.5g
    • Saturated Fat: 4g
    • Unsaturated Fat: 7.5g
  • Cholesterol: 0mg
  • Total Carbohydrate: 13g
  • Dietary Fiber: 3g
  • Total Sugar: 6.5g
    • Natural Sugar: 2.5g
    • Added Sugar: 4g
  • Sodium: 60mg

Chocolate and peanut butter are inarguably the perfect pair. In fact, the dynamic duo is, hands down, one of my favorite combos, so I was determined to create a fun and wholesome way to mimic one of our beloved store-bought treats (you know the one!). Prep ’em in advance and then dig into these sweet treats whenever a craving strikes. 

  • Prep time
  • Total Time
This recipe makes 8 peanut butter cups
  • • 1 small ripe banana
  • • ¼ cup creamy peanut butter (or other nut or seed butter, including  almond and sunflower seed)
  • • ½ teaspoon vanilla extract
  • • ¼ teaspoon kosher salt, plus more coarse sea salt for tops
  • • 1½ cups semi-sweet chocolate chips* 

*You’ll wind up using only 1¼ cups but since some sticks to the bowl and spoon, it’s easier to start with more.


In a small bowl, mix together the banana, peanut butter, vanilla and salt. Mash everything together until there are no lumps and set aside.

Prepare a muffin tin by adding 8 paper liners to compartments and set aside. 

Melt the chocolate chips using a microwave temper method: Place 1 cup chocolate chips in a microwave-safe bowl and microwave for about 30 seconds. Remove and stir. Place back in for 15-second intervals until it’s fully melted and velvety smooth. Then, add the reserved ½-cup solid chips into the melted chocolate and mix until they naturally melt within the creamy mixture. If they don’t completely melt, you can microwave for ~10 more seconds or so. (Alternatively, you can use the same temper method using a double boiler on the stovetop.)

To assemble the cups, add about 1 tablespoon of melted chocolate to the bottom of each muffin compartment. Spread it out with the spoon, a small cooking brush or your finger to cover the bottom and move it slightly up the sides (this will create a barrier for the peanut butter filling so it doesn’t spill out when they’re finished). Place in the freezer for about 10 minutes to firm up. While they’re in the freezer, add the peanut butter-banana mixture to a plastic baggie and cut a tiny hole in the bottom corner. 

Remove the tin from the freezer and squirt a small pile of peanut butter-banana filling on top of each chocolate cup, being careful to keep it in the center and not let it touch the outer edges of the paper liners. Next, spoon the remaining melted chocolate over the top and sides of the peanut butter mixture, so the filling is sealed in as the chocolate hardens. (If the chocolate has hardened, simply place the bowl back in the microwave for 15 seconds to loosen it up.) Top each cup with a sprinkling of coarse salt. Place the muffin tin in the freezer to firm up for about 10 minutes to overnight. 

When you’re ready to serve, peel back the paper liners and enjoy! I suggest serving straight from the freezer since the middle softens up pretty quickly (we love them frozen in my house!).

Try this delicious Peanut Butter Cup Smoothie!