PeaNOT Butter Cups

I made these for Easter and hate to admit that I ATE MOST OF THEM!   Oh my goodness these are delicious!!!   Perhaps you will be able to show more restraint than me…but I doubt it!   They are THAT good!  This recipe is dairy-free, peanut and tree-nut free and gluten free.  If you would like to make this recipe soy free you can use Sunflower Seed Butter (Sunbutter brand is good) and Earth Balance has a Soy-free option.


  • 1 pkg. Allergy Safe Chocolate Chips or Chunks* (*I use Enjoy Life Brand as it is free of the top 8 food allergens)
  • 1 cup Wow Butter Creamy (Soy Butter) or your favourite Peanut Butter alternative (Sunflower Seed Butter, etc.)
  • 1/2 cup icing sugar
  • 4 1/2 tsp. Earth Balance Margarine (Dairy-free) or coconut oil* (*We use Omega Nutrition Brand Coconut Oil)
  • 1/2 tsp. fine sea salt
  • Optional: Sprinkles


  1. Blend Wow butter (or alternative), icing sugar, margarine (or coconut oil), and sea salt until smooth and creamy.
  2. The easiest way to melt the chocolate is in the microwave for about a minute or two.  You can also use a double boiler method if you prefer.  Stir to ensure the chocolate is fully melted and smooth.
  3. Line mini-muffin tins for small cups or regular muffin tins for large.  I like the foil liners best but paper will work fine too.  You can also buy parchment paper ones that are great.
  4. Spoon or pipe melted chocolate to fill the bottom fourth of the muffin cups.
  5. Top with a dollop of the creamy pea-NOT butter mixture (I love that name!) on top. It’s up to you how much you would like but I like a lot so I put a good size dollop (approx. 2/4ths).
  6. Top this with more melted chocolate to fill the cup.   Use a tooth pick to make a nice little swirl in the top of the melted chocolate before it sets or add sprinkles or icing sugar to decorate.
  7. Put them in the fridge to set.  Once set, store in an airtight container in the fridge or freeze.  If they last that long!!!

Nom nom nom…

Melissa xo

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