Kim is a board-certified holistic health coach, healthy living and cleanse consultant, and studied under Dr. Andrew Weil and Walter Willet.
Every year around Easter, I always buy popular chocolates like Cadbury's Cremes, cute rabbit-shaped chocolate bars, and Reese's peanut butter cups. Although I don’t really celebrate the holiday, I still find myself participating by indulging in chocolate candies.
Now that I’ve learned how easy and healthy it is to make my own chocolate candy, there’s no turning back. As much as I still love the original Reese's Candy, I enjoy making healthy replicas of junk food.
I will show you how easy it is to make chocolate using only the healthiest ingredients on earth. The best thing about homemade candy is that you know exactly what goes into the candy.
Chocolate and peanut butter are like one of the best combinations in the world of desserts. When you substitute for dark chocolate you get to eat guilt-free knowing that you are putting antioxidants in your body.
What about the sugar? This recipe includes half a teaspoon of Stevia, which is a natural sweetener from the Stevia plant.
What about preservatives? None! That’s one of the benefits of making your own chocolate at home!
Is it complicated? No, it shouldn’t even be called a recipe because it doesn’t require any cooking skills. You just mix the ingredients together and pop it in the freezer.
I used to eat a lot of candy bars, especially almond joy and peanut butter cups. Now I just make a huge batch and keep it stocked in my refrigerator. The funny thing is, the commercially made candies don’t even appeal to me anymore.
What's the Special Ingredient?
The secret ingredient, one that is underrated, is raw cacao powder.
I’m sure you’ve heard about the health benefits of chocolate, but do you have any idea how healthy it really is? I’m not talking about the commercially made milk chocolate. I’m not even talking about dark chocolate, which by the way does have health benefits.
Cacao has more antioxidants than any other superfood tested, far exceeding red wine, blueberries, green tea, and Rooibos tea. Its ORAC value is 4x higher than green tea! Originating from South Africa, this superfood is raw, vegan, organic, and gluten-free.
All chocolate originates from the cacao (cocoa) bean. Cacao beans that are unprocessed are rich in nutrients. Let me introduce you to the closest source of cacao bean, cacao powder.
Cacao powder is basically the cacao bean that has the fat (cacao butter) removed. As you see in this recipe, cacao powder can be used to create chocolate by mixing it with a sweetener and healthy oil.
The original recipe was adapted from Kimmi Harris.
Please note that my recipe uses the healthiest possible ingredients, in terms of antioxidant levels. If you alter it by using a different ingredient, your candy will still taste great—minus a portion of the health benefits. Since it has raw cacao powder, it tastes more bitter. If you are not used to the taste, feel free to use cocoa powder. And if you're feeling lazy, just melt a chocolate bar for the bottom layer.
While I appreciate the originality of her recipe, I still like to alter it to the way I like it. The author used melted unsweetened chocolate pieces combined with honey. I used raw cacao to make the chocolate base. The more antioxidants, the better! I actually prefer cacao's deeper and slightly more bitter flavor.
For the sweetener, I only used a tiny bit of Stevia, a natural sweetener. You have the option of swapping it with honey or agave.
Bottom Chocolate Layer:
- 2 tbsp melted coconut oil
- 2 tbsp peanut butter (smooth)
- 1/4 cup cacao powder (or unprocessed cocoa powder)
- 2 tsp stevia (or honey)
Top Peanut Butter Layer:
- 2 Tbsp melted coconut oil
- 4 Tbsp smooth peanut butter
- 1 tsp stevia
Optional: 1/4 tsp of vanilla extract in each layer.
- Melt coconut oil, and honey in a sauce pan or double boiler. Add the cocoa powder and peanut butter and stir until all the ingredients are combined.
- Use a spoon to pour the chocolate mixture into mini muffin cups with liner. Put in the freezer for 10 minutes. **You can also use the mini silicone baking cups. I just think the cupcake liner looks closer to the original Reese's Peanut Butter cup.
- In the meantime, heat the top layer mixture in the microwave and mix.
- Remove the bottom chocolate layers from the freezer.
- Pour the peanut butter mixture over the chocolate layer. Place them back in the freezer for about 30 minutes, or until they're hard.
- Pour yourself a glass of milk and indulge in these peanut butter cups.
For the lazy version just melt your favorite chocolate bar over a saucepan and use that for the bottom layer.
© 2012 Kim Lam
Janisa from Earth on March 21, 2018:
These sound so healthy! I'm a bit scared too make them as I'm so used to the traditional Reese cups, but I'll give it a try, maybe using sweeter chocolate and peanut butter to start :D
rosana on January 26, 2017:
Hello, would you know how many calories in one of these delicious cups?
Edwin B Lowry from PA on November 16, 2015:
Very nice hub, it made me hungry for some of these.
Kristen Howe from Northeast Ohio on July 18, 2015:
Kim, I haven't had Reese's peanut butter cups in a long time. Voted up for useful, since it's healthy for you. Congrats on Editor's choice.
Linda on February 20, 2014:
I made these and they were really good, but I tried using Stevia in both layers and ended up also adding the honey because they were not sweet enough. Maybe it's just me!
Kim Lam (author) from California on April 15, 2013:
Sounds great! What a thoughtful gift. Happy birthday to your Dad...and thanks for stopping by Celeste!
Celeste Wilson on April 15, 2013:
Oh my father is going to loooooove me. He is a dark chocolate and peanut fan. I am most certainly going to pin this and make it for his birthday. Thank you so much. Gift for Dad, done and dusted.
Kim Lam (author) from California on April 12, 2013:
My apologies Barbara, add cocoa powder and peanut butter.( not salt) and that is for the bottom layer.
Barbara on April 12, 2013:
Ummmm, the Easy Instructions say, "add cocoa powder and salt..." The ingredients list shows no salt. How much salt? Is the ingredient list correct for the bottom letter to use peanut butter? I thought that would be top layer only. Did I read something wrong?
SJBossalini on June 29, 2012:
Oh. My. Gosh.
Thank you soooo much
Bill Holland from Olympia, WA on June 21, 2012:
I am dead tired of all these recipes this month for the contest but I saw yours and knew it would be a winner...my favorite candy....your recipe...this needs to win in the contest. Great job!
Mary from Cronulla NSW on June 21, 2012:
Oh wow thanks so much for this delicious recipe...have wanted to find out how to make theses for ages...and what a cool desert truck...wish it would come my way:) cheers
Susan Zutautas from Ontario, Canada on June 21, 2012:
Can't wait to make these.
RTalloni on June 21, 2012:
Oh me, these look fabulous. I'm in trouble now.
Victoria Lynn from Arkansas, USA on June 21, 2012:
Yum! I didn't see this one before. Sounds delish with all those wonderful ingredients. Saving this recipe for sure. Many votes and sharing. Great job!
Kitty Fields from Summerland on June 21, 2012:
This is freaking me out a bit because I was literally just thinking yesterday, "I wonder if there's a way to make not-so-fattening peanut butter cups!" Love this...thanks for sharing!
emilybee on June 21, 2012:
These look great and good for us, too!!! Wow I will have to make these :-)
Kim Lam (author) from California on May 24, 2012:
Hi Jim, they are indeed healthy as long as you don't substitute any of the ingredients. Dark chocolate has a high amount of antioxidants and coconut oil has amazing healing properties. Coconut oil melts easily in warmer temp so I actually keep mine in the fridge. Maybe if you use less oil and more peanut butter, they'll stay firm longer. They should last for weeks, although they're usually eaten up pretty quickly lol. Enjoy! Thanks for stopping by!
jimcrowthers from Port Charlotte on May 24, 2012:
These look delicious, and they're "healthy"? Awesome!
Do these need to be refridgerated, or do they stay firm at room temperature? I suppose, since they're made from coconut oil, they keep about just as long as Reeses?
Kim Lam (author) from California on April 22, 2012:
Joseph De Cross from New York on April 22, 2012:
I missed this one. Chocolate is a favorite treat. Reeses homemade with all the instructions needed wow! Voted up!
Kim Lam (author) from California on April 21, 2012:
Oh Billy, why are you apologizing? Just send me some Reeses after you're done making them. ;-) This is my favorite candy too and I haven't touched a 'store-bought' one since I discovered the health benefits of coconut oil. Thanks fo stopping by...have a wonderful weekend!
Bill Holland from Olympia, WA on April 21, 2012:
I have been terrible about reading your hubs lately and for that I'm sorry. I saw this one and had to read it because that's my favorite candy. I will be trying this recipe and thank you for a well-written hub written just for me. :)
Kim Lam (author) from California on April 19, 2012:
Thanks frogpetals, for stopping by. You can now enjoy candy without any guilt! I actually love the flavor of cacao. Let me know how they turn out! :-)
frogpetals from Christiansburg, VA on April 19, 2012:
These sounds wonderful!!!!!! Love the healthy aspect of it and the fact that it is cacao makes it even better!! Can't wait to make these!! Thanks!!!!
Kim Lam (author) from California on March 30, 2012:
Thanks vellur and Vespa- I'm glad you're a fan of cacao powder as well!
Nithya Venkat from Dubai on March 29, 2012:
I love this. Easy to make, delicious and nutritious. The photos look delicious and yummy. Thank you for this great, healthy and chocolaty recipe. Voted up and shared.
Vespa Woolf from Peru, South America on March 29, 2012:
Another creative recipe! I love your use of cacao powder and stevia. Very clever...voted up and awesome.
Brian Dooling from Connecticut on March 29, 2012:
These look amazing defiantly going to try! Great job voted up useful awesome and shared!