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The cups are BIG! So, one question is whether we should make these smaller. I just went big because it photographs well 😂. I chopped them up to eat them. Anyway, I loved them. They are not overly sweet
What Are Chocolate Peanut Butter Cups with Macadamias?
These Chocolate Peanut Butter Cups with Macadamias are a ridiculously easy treat made with just a few wholesome ingredients and no baking. Think classic peanut butter cups with an upgrade: creamy, crunchy, sweet, and salty all in one bite. It’s the kind of recipe you make once and then never stop making.
The Ingredients
Pro Tips
- Make a double batch. You’ll thank yourself later.
- Don’t overheat the chocolate or it can seize. Low and slow wins.
- If layering with white chocolate, let the base fully set first.
- Sprinkle with flaky salt or crushed nuts for extra crunch and flair.
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How To Make It
Step 1. Melt dark chocolate and coconut butter and stir in the peanut butter until the mixture is smooth and creamy. Fold through chopped roasted macadamias.
Step 2. Taste and sweeten if needed with monk fruit or keto syrup. Spoon into 8 silicone muffin cups. Tap tray to smooth. Chill in fridge (30 mins) or freezer (10-15 mins) until set.
Ways to Serve It
- On a dessert platter with berries, nuts, and whipped cream.
- With a hot coffee, chai tea masala, (keto) hot chocolate as a mid-afternoon pick-me-up.
- Chopped up and scattered over keto protein ice cream.
Frequently Asked Questions
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Chocolate Peanut Butter Cups with Macadamias
Equipment
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Ingredients
- 70 g dark chocolate
- ¼ cup coconut butter or coconut oil
- ½ cup smooth peanut butter
- ⅔ cup roasted macadamias roughly chopped
- 70 g keto white chocolate or a mix of milk and white
Instructions
CONVENTIONAL METHOD
- In a small saucepan over low heat (or in a heatproof bowl in the microwave), gently melt the dark chocolate and coconut butter.
- Add the peanut butter and stir until smooth and combined.
- Fold through the chopped roasted macadamias. Give it a taste… sweeten it with a little liquid monk fruit or keto syrup.
- Divide the mixture evenly between 8 silicone muffin cups or a silicone muffin tray. Tap the tray gently on the counter to level the tops.
- Place in the fridge or freezer until firm, about 30 minutes in the fridge or 10–15 in the freezer.
- Once set, melt the keto white chocolate (or your mix of white and milk chocolate). Spoon or drizzle over each cup and swirl if desired. Chill again briefly to set the tops before serving.
- Pop them out of the moulds and store in an airtight container in the fridge or freezer.
THERMOMIX METHOD
- Place chocolate and coconut butter into mixer; melt 6 min/60°C/speed 1.
- Add peanut butter; mix 10 sec/speed 3. Follow from step 3 above.
Notes
I have used no extra sweetener in this fudge. For me, the chocolate is sweet enough. I roasted the macadamias in the oven for a few minutes at 180°C/400°F.
For the cups pictured, I used 70% dark chocolate and coconut butter.
If you wish to sweeten, use a drop or two of liquid monk fruit or add a keto-friendly syrup to your taste. Powdered sweetener will work, but it might make the fudge slightly gritty. Store in the fridge or freezer. The chocolate cups will hold their shape at room temperature, but will soften in really hot weather.
Your Own Notes
Nutrition
12 responses to “Chocolate Peanut Butter Cups with Macadamias”
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This is so good. I used half cacao butter and half coconut oil as I had no coconut butter. This made them firm but not too firm. I also added some Allulose syrup as I like things sweet. I made triple the recipe. I am about to make a second batch. I made the musing the microwave as I felt this was the easier method. -
I loved making this recipe. I used my own homemade nut butter and coconut butter. I didnโt do it in individual portions but rather in a square tin and cut it in n portions. I think that portions would have worked better because the top layer of chocolate broke up when I cut it. However itโs not going to last very loas itโs delicious and I love the macadamia nuts in it. I also added a few drops of liquid monk fruit and some sea salt flakes on top. I will definitely make this again but then in portions -
Super easy to make in the thermo. I used Mosher Roth 85% dark chocolate. It was a bit bitter for me, so added about 8 drops of liquid monk fruit. I only had crunchy peanut butter and couldn’t be bothered to blend smooth. I changed the cup measurements to grams as l found it easier to measure than cups. My home grown nuts were roasted in the airfryer 195c for 3 mins. Vitawerk white choc was used -
These are super easy to make. I roasted my macadamias in the air fryer on 180 – may have done a bit much but that gives the little morsels a richer taste. I also added some flaky salt to them. I used coconut oil, as that’s all I had and a combo of Lindt 70% and 85%. I made my own peanut butter as well, as I was low on this. I added the smalles drop of vanilla syrup (Lakanto) and this was perfect. These are so yummy – I love how there is so little Cr*P in them. -
I loved this tester recipe, Chocolate Peanut Butter Cups with Macadamias as it was so easy to make. I didnโt need to add anything as it was sweet enough for me and the crunchiness of the roasted macadamias was sufficient. I made 8 as I didnโt have a bigger silicone tray and I think it was big enough. -
I added a couple of tablespoons of Sukrin Gold as I like them a little bit sweeter. Super easy recipe made in the Thermomix, the roasted macadamias added a great nutty taste. Great recipe! -
Ate half, was enough for me ๐
Used same amounts in recipe, i did use 78% Lindt chocolate insted of 70% so it was a bit bitter and not as sweet. I got 8 half size muffin pieces in my normal size silicone muffin tray ๐ -
Can’t wait to try that, the link to the white chocolate is not working.
PS: you don’t have to post this comment ๐ -
Chocolate Peanut Butter Cups with Macadamias
Oh my delicious and fudgy, very easy to make.
I roasted my macadamias in the airfryer then I blitzed them (I can’t do whole nuts)I used Moser Roth 85% Dark Chocolate and Coconut Butter, and Choc Zero White Chocolate bits
I swirled some white chocolate in the cups and drizzled some on top (sorry I’m not fancy with chocolate ๐
Made 8 in muffin trays they came out great with ease.Can’t leave them too long out of the fridge as they start melting, so a quick snack.
I didn’t add any sweeteners as I don’t like too sweet or add any flavourings. Love the peanut butter
They tasted great.Next time I’ll make them into a smaller treat and try them with Coconut Oil.
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This recipe was super quick to make. I really enjoyed giving it a test. It’s very easy and delicious ๐. I had a smaller muffin tray, so I made 12, then found a medium-sized muffin pan and made 4 more. Next time I will use the medium and toast my macadamia’s a bit longer. -
This recipe was super quick to make in the Thermi. I made a double batch and made it into a slab instead of cups as I was taking it to work and thought it would go further. I ran out of dark chocolate so used vitawerx milk chocolate instead and white vitawerx for the top. I did not add any other sweetener to this at all.
Sooo good, Thankyou๐ฅฐ -
This recipe was so easy to put together. Definitely suggest toasting your macadamias in the oven for that extra toasty crunch. I found that I didnt need to add any sweetener as the taste was just perfect!I got 8 serves out of my batch. Next time though, I think I will make them as a smaller bite size treat.
Delicious!
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