This time of year there are so many candies and cookies around and sometimes you just want to indulge and satisfy that sweet tooth.  It’s so easy to just grab a piece of toffee here or a chunk of fudge there.   These chocolate peanut cups are the perfect solution.  Naturally sweet from dates and a small amount of maple syrup, you can get that great sweet flavor in a more nutritious manner.  Dates are naturally sweet,  high in fiber and antioxidants, and lower on the glycemic index for a sweetener. The best part of this recipe is there is no baking required.

Approved in moderation on our  Eat Live Thrive Diet.


1 Cup peanuts

1 Cup pitted dates

1/4  Cup cocoa powder (We LOVE our Dutch Chocolate – Click Here)

1/4 Cup peanut butter

1 Teaspoon pure vanilla extract


2 Tablespoons pure maple syrup

2 Tablespoons melted coconut oil

2 Tablespoons cocoa powder (We LOVE our Dutch Chocolate – Click Here)

2 Tablespoons chopped peanuts


In a food processor pulse dates, peanuts, vanilla, and 1/4 cup of cocoa powder until it looks like the size of large coffee grounds,  add the peanut butter and pulse again until smooth but grainy.

In a muffin pan scoop 1/4 cup of your mixture into each cup and press firmly into the bottom of each cup.  You should be able to fill 9 regular muffin-size cups. Also, I like to use silicone molds of any size or shape to make these in.

To make the topping:

In a small mixing bowl combine melted coconut oil, maple syrup, and 2 tablespoons of cocoa powder and whisk until combined and smooth.

Spoon the topping evenly over each cup and sprinkle with chopped peanuts.

Place in freezer for at least 1 hour before removing from muffin pan to serve.

Makes 18 servings

Serving size 1/2 cup

Nutritional info per serving approx:  Calories 96,  Carbs 9g, Fat 6g, Protein 3g, Fiber 2.5 Sugars, 6.5g


Get creative!

Sub almond butter or any other kind of nut butter

Top with sliced almonds, pistachios, hazelnuts….

Add shredded coconut or top with coconut

Roll into balls instead of cups.

Cut maple syrup down to 1 Tablespoon and add 1/8 teaspoon of Monk Fruit Extract.

Sub figs for dates.