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Mostly sugar-free, mostly peanut butter cups with Tropical Traditions coconut oil

I say mostly sugar-free, because you’re not adding sugar to these, but there probably is sugar in your chocolate.  And I say mostly peanut butter because I used homemade almond butter, but feel free to use your preference!

I received a quart jar of Tropical Traditions Gold Label Virg Coconut Oil to try out and review.

Ya’ll know how much I use and enjoy coconut oil in my cooking, crafts, etc., and was excited to try this version.  I enjoyed the taste in sweet items, but frankly the coconutty flavor was off putting for me in savory items.  I am not a person who enjoys sweet and savory, so this coconut oil was a taste bud confusion for me when used for main dishes or condiments.  I really liked Tropical Traditions Virgin Gold Label Coconut Oil, but will be saving it for dessert or breakfast items only.

But I’m weird, so maybe you’d like it with savory items?

I wanted to use this in a recipe where the flavor would shine, and it would add all the good properties that coconut oil is known for.  Peanut butter cups were a natural choice.

“Sugar-free “Coconut Oil “peanut butter” cups
2 cups of your favorite chocolate
1/3 cup of your favorite “nut” butter (peanut, almond, cashew, sunbutter, etc.)
1 tsp of vanilla (try homemade)
1 heaping tblsp of Tropical Traditions Virgin Gold Label Coconut oil (or your coconut oil of choice.  Or butter!)
Pinch of salt
1/4 scant cup of honey

1) In a microwave-proof bowl, melt the chocolate for 60 seconds (stir), 30 seconds (stir), and another 30 seconds if needed.


2) In a food processor, add the nut butter, vanilla, coconut oil/butter, honey, and salt.  Blend until smooth.

I was already making almond butter that day, so I just left a little in the food processor.



3) Lay out mini cupcake liners on a cookie sheet, or in a mini cupcake muffin tin if you have one.  And of course I have one because I love kitchen gadgets!  HA!

4) Put a generous tsp of melted chocolate in the bottom of each liner.  Then, using the back of your spoon, smush it around the liner to coat the sides, and keep a nice chocolate “cushion” in the bottom.



Oh no, I got some chocolate on my fingers.  How on earth will I fix this?!

5) You can wait for the chocolate to harden a bit before putting in the butter mixture.  You can.  Do I?  No I don’t!  Put a generous helping of the nut butter mixture in the center of the chocolate, and spread it around using your fingers.

6) Cover the top of the nut butter mixture with more chocolate, and then put in the fridge to harden.

The taste is more like a peanut butter caramel because the coconut oil and honey makes it a bit gooeyier (that’s a word!) than a traditional peanut butter cup that calls for tons of powdered or white sugar.  These do need to be stored in the fridge because coconut oil turns to liquid at temps above 76 degrees.  I however, prefer to store them in my mouth.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

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13 comments on “Mostly sugar-free, mostly peanut butter cups with Tropical Traditions coconut oil”

  1. hi there. so i’m a big fan of coconut oil as well. i use it in all my sautéing, frying, and baking. the thing is… i buy the “refined” (NOT virgin) coconut oil. it is amazing for cooking… especially if you don’t like the flavor the virgin coconut oil adds to all your foods. the only time i use virgin coconut oil is on my body and in products and when i give people massages(i’m a massage therapist). so try out the refined kind(it’s especially good for medium-high heat)… and it is still just as good for you!

  2. What’s your best tip for getting saliva smears off a computer screen?

    tee hee

    These look amazing. Just out of curiosity, what kind of chocolate did you use? I tend to use Ghirardelli for everything, which is dark (60% cacao) but I do like milk chocolate. (Hell, I don’t discriminate, I like ANY kind of chocolate!) Anyway, I was just wondering what you used.

  3. Nothin’ like reading ‘store them in my mouth’ and yelling “That’s what she said!” at 8 AM. These look delish and ridiculously easy.

    Could you start posting complicated dessert recipes? My thighs and ass would greatly appreciate it.

  4. Oh my. You had me at ‘coconut’. That stuff is what (my) dreams are made of. They look awesome!

  5. Yes, please. Weight Watchers be damned!

    By the by, my favorite thing to use coconut oil for is to sauté broccoli with sea salt, pepper and chile flakes. I seriously ate a bowl of it as a snack at 9 o’clock last night. Sweet, spicy, salty and broccoli-y (?)!

  6. Haven’t tried coconut oil yet, I have tried coconut flour though and it wasn’t what I expected either. Maybe a sweet Malaysian curry would suit the flavour of the oil though? Will have to get some and try!

  7. And where would the rest of us mere mortals find some of that? Coconut, chocolate and peanut butter are nirvana in my world!!!

    • The oil? You can buy it through the company (linked above). I’m not an affiliate, so your purchase doesn’t benefit me. You can also find coconut oil (not this particular brand, but still coconut oil) at almost any grocery store these days.

  8. Just found your blog yesterday via Pinterest! Also made these last night from your recipe. This could be a problem….soo delicious.

  9. LOVE this brand. Bought 5 gallons of the stuff.