4 way chocolate pb cups

here are a few different ways to spice up my favourite treat : dark chocolate pb cups

with 4 amazing and easy fillings:

  1. crunchy peanut butter

  2. lemon curd

  3. raspberry chia seed compote

  4. coconut condensed milk


makes 10

For the chocolate:

200g dark chocolate (I used around 2-3 slabs)

1 tbsp coconut oil

For the fillings:

1/4 cup frozen raspberries

2 tsp chia seeds

2 tbsp crunchy peanut butter

2 tbsp lemon curd (store bought or homemade)

2 tbsp coconut condensed milk (I used the brand Nature‘a charm)

You can also switch any of these out for fillings you like or you can use peanut butter to fill all of them.


  1. In a bowl break up the chocolate and add the coconut oil.

  2. Melt the chocolate in the microwave until smooth and completely melted.

  3. To a muffin tin add cupcake moulds (I used silicons cupcake moulds but you can use paper moulds too).

  4. Add a layer of melted chocolate to the bottom of the moulds.

  5. Place the muffin tin in the freezer until the chocolate is set.

  6. In the meantime heat a pot on the stove and add the raspberries, chia seeds and teaspoon of water (you can also add a little bit of sugar). Heat until it thickens then take off the heat and allow to cool.

  7. Once the chocolate is set add the filling ingredients to each mould. (I did 2 of the condensed milk and lemon curd and then 3 of the raspberry and 3 peanut butter).

  8. Add chocolate to the top and put in the freezer again to set.

  9. Once set remove from the moulds and enjoy (store in an air tight container in the fridge).

I hope you enjoy theses little treats.

Please remember tag me in your creations on Instagram so I can see and share them @abiteofvegan_


Georgia , abiteofvegan x

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