20-Minute Raw Chocolate Peanut Butter Caramel Cups
Rich, decadent chocolate cups filled with creamy peanut butter caramel made from natural ingredients. These no-bake treats combine melted cacao butter with raw cacao powder for an intense chocolate shell, while the filling blends peanut butter with maple syrup and coconut oil for a smooth, caramel-like texture. Perfect for special occasions or when you want an impressive dessert without turning on the oven. The combination of sea salt and vanilla enhances the deep chocolate and nutty flavors, creating a sophisticated treat that's both indulgent and made with wholesome ingredients.
Ingredients
- ½ cup cacao butter, meltedcoconut oil1:1note:softer texturedairy-free
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- ½ cup raw cacao powdercocoa powder1:1
note:milder flavor
- ¼ cup pure maple syrup
- 3 tablespoons natural peanut butteralmond butter1:1note:different flavor profile
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- 3 tablespoons pure maple syrup
- 2 tablespoons virgin coconut oil
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine sea salt
- large-flake sea salt(optional)
Instructions
- 1
Melt cacao butter in double-boiler over medium heat
- 2
Remove from heat and whisk in cacao powder and maple syrup until smooth
- 3
Line muffin tin with cupcake liners
- 4
Pour chocolate into bottom of each liner and rotate pan to coat sides
- 5
Place in freezer for 10 minutes to set
- 6
Combine peanut butter, maple syrup, coconut oil, vanilla extract, and sea salt in small saucepan
- 7
Whisk over medium-low heat until smooth
- 8
Chill peanut butter mixture in freezer for 10 minutes to thicken
- 9
Drop peanut butter caramel into center of chocolate cups and spread to sides
- 10
Pour remaining chocolate over caramel layer
- 11
Drop pan on hard surface to smooth chocolate surface if needed
- 12
Sprinkle with large-flake sea salt if desired
- 13
Return to freezer for 10 minutes to set
Tips
Rotate the muffin pan continuously while coating to ensure even chocolate distribution on the sides of each cup.
Chill the peanut butter mixture briefly to prevent it from melting the chocolate shell when assembled.
Drop the assembled pan on a hard surface to eliminate air bubbles and create smooth chocolate tops.
Good to Know
Store in refrigerator for up to 1 week in covered container
Can be made up to 3 days ahead and stored in refrigerator
Serve chilled directly from refrigerator for best texture
Common Mistakes
Don't skip chilling steps or the layers won't hold their shape
Avoid overheating the peanut butter mixture to prevent separation
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular chocolate instead of cacao butter and powder?
Yes, you can melt dark chocolate chips, but the texture will be different and less rich than using raw cacao ingredients.
How long do these keep in the refrigerator?
These cups will keep for up to one week when stored in a covered container in the refrigerator.
Can I freeze these for longer storage?
Yes, they can be frozen for up to 3 months. Thaw in refrigerator before serving for best texture.