Caramel & Peanut Butter Cups

Caramel Peanut Butter Cups from @teffyperk

I used to work at a really busy cafe in London that served heaped plates of pancakes and eggs, and serving all that while being hungry and having to wait for your break was torture.

That was when my friend Lucie came up with one of the most genius idea for a snack called danger, as it’s dangerously addictive. She casually got a Cadbury’s caramel bars and dolloped a huge spoonful of peanut butter on top. It was impossible to stop at one, as are these caramel and peanut butter cups.

One of the things I love about these cups is how once you bite through the firm and rich chocolate layer you get decadent caramel sweetness along with the smooth and creamy peanut butter. Infinitely times better than any store bought and packaged peanut butter cups – and this is coming from a former peanut butter cups addict!

For the caramel we’re using dates, which are nature’s version of caramel and taste super amazing and sweet, but if you feel you need even more sweetness you can add a little bit of coconut nectar or maple syrup. I’ve tried it with and without, and they both taste amazing so its up to you and how much of a sweet tooth you have.

Caramel Peanut Butter Cups from @teffyperk       Caramel Peanut Butter Cups from @teffyperk

Caramel & Peanut Butter Cups
Prep time
Total time
Serves: 8
For the Chocolate
  • ¾ cup coconut oil, melted
  • ½ cup cacao powder
  • 1½ tbsp maple syrup
For the Peanut Butter
  • 3 tbsp smooth organic peanut butter, slightly chilled
For the Caramel
  • 16 medjool dates, soaked in hot water for 5-10 minutes
  • 1 tsp coconut nectar (optional)
  • Splash of water or almond milk, if needed
Optional toppings
  • Sea Salt
  • Cacao Nibs
  1. Start by making your chocolate layer. Simply mix all the ingredients together until fully combined.
  2. Add one teaspoon of the mix into 8 paper or silicon muffin cases and place in the freezer for 10 minutes.
  3. Make your caramel in the meantime by draining your dates and blending in food processor until it becomes a smooth caramel. Add the coconut nectar, if using, and the water or almond milk if your caramel is too clumpy. You don't want it to be too runny though!
  4. Take out your chocolate from the freezer and add 1 heaped teaspoon of peanut butter and smooth it as mush as possible. Add another teaspoon of the caramel and top with one tablespoon of the chocolate.
  5. Sprinkle with any additional toppings you might be using and place back in the freezer (or fridge if you have the patience) for another 30-40 minutes.
  6. Store in an airtight container in the fridge, as they will melt if left out for too long!
NUT-FREE - Use sunflower or pumpkin seed butter instead

BOOST IT UP - Add superfood powders to the chocolate layer for an extra nutritional oomph. I love mesquite or lucuma in this, as they both have quite sweet flavours.