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chocolate peanut butter filled cups

4 Ingredient Peanut Butter Cups

Easy gluten-free, dairy-free, vegan 4 ingredient chocolate peanut butter cups!


  • 1 cup chocolate chips
  • 1/4 cup peanut butter
  • 1 tbsp. coconut flour
  • 1 tbsp. maple syrup


  • Melt chocolate chips either in microwave in 30 second increments and stir until fully melted or melt in a double boiler on the stovetop.
  • Line a muffin tin with cupcake liners. (I used a normal sized muffintin, which made 6 large peanut butter cups. You can also use a mini muffin tin and liners, it will make about 10-12 mini cups.)
  • Pour a very small amount of melted chocolate to the bottom of the muffin tin, just so it is a thin layer coating the bottom of each liner. Use only half of the melted chocolate. Place the chocolate coated muffin tins in freezer while you make the peanut butter layer.
  • Mix the coconut flour, maple syrup and peanut butter together until well combined.
  • Remove the muffin tin from the freezer once the chocolate layer has hardened a bit. Dallop some of the peanut butter mixture into each muffin tin on top of the layer of chocolate.
  • Pour the remaining half of melted chocolate on top of the peanut butter layer.
  • Allow to set in freezer until hardened. Remove and enjoy!


These can be stored in the fridge for a week. (If they last that long!) I store mine in the freezer and let it thaw for about 5 minutes before enjoying it.