Peanut Butter Coconut Cacao Cups

PB Coconut Cacao Cups

Who doesn’t love a nut butter and chocolate combination?

Finding balance between a busy workweek and a paleo/whole30 lifestyle can be time consuming with meal planning and prepping but allowing time to make a “dessert” of some sort will prevent grabbing a quick and unhealthy alternative for those days that you need something sweet. 

You know...those, “give me chocolate before asking me to do anything” kind of days. 

PB Cups

Vista Magazine Canada and PBandMe send me delicious powdered peanut butter, and I knew exactly what I was going to whip up.

To make these babies Paleo, swap peanut butter for almond butter. PBandMe also has a powdered almond butter which is equally delicious.

Powdered nut butter is convenient for dressings, smoothies, baking and even as a protein source for backcountry camping.

I used Giddy YoYo  raw cacao powder to make these rather than cocoa powder. Cacao is the purest form of chocolate and is less processed than cocoa. This superfood is loaded with antioxidants, and is less sweet than cocoa, hitting the right spot for my palate.


Peanut Butter Coconut Cacao Cups

A gluten and dairy free alternative to a childhood favourite!

Makes: 24 mini cups


Prep time:

Cook time:


  • 1/2 cup melted coconut oil
  • 1/2 cup raw cacao powder (you could also use dairy free chocolate chips in a double boiler)
  • 1/2 cup PB&Me powdered nut butter (Almond butter for Paleo)
  • 1/2 cup spring water
  • 2 tbsp shredded coconut

  1. Melt coconut oil in a saucepan and stir in raw cacao until smooth. Add sweetener if using.
  2. In a separate bowl, mix powdered nut butter with water until smooth and stir in shredded coconut.
  3. Line mini cupcake tin, pour 3/4-1 tbsp cacao mixture to coat bottom of liner. Place in freezer until firm (check after 20 minutes).
  4. Pour PB mixture on top and place back in freezer.
  5. Fill with remaining cacao mixture, and top with desired goodies like sea salt or coconut shreds. Return to freezer to harden.
  6. Once frozen, place into a glass container and store on freezer door for easy access.
  7. Enjoy!
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