PB+J Chocolates

I am a peanut butter addict. I put peanut butter on anything or eat it my the spoonful by itself. I am also a chocolate addict and have chocolate multiple times a day. What could be better though? Combining them and having peanut butter and chocolate.


I absolutely love this recipe! It is super easy to make, store great in the fridge and you can adapt the fillings with whatever you feel like that week! You and the family will absolutely love these! 

Peanut butter and chocolate cups


250g Whittakers Dark Ghana

1 tbsp coconut oil

6 tsp peanut butter (I Love Fix and Fogg Everything Butter in these cups, they give it a amazing texture and delicious)

1 cup of frozen berries

1 tbsp chia seeds


  1. In a saucepan on a medium heat, defrost and break up frozen berries. Add chia seeds and stir until well combines. Set aside for 10-15 minutes until it becomes a gel like consistency

  2. While waiting for the chia seed jam to set, melt the chocolate and coconut oil over a double boiler on a medium heat. Add half of the melted chocolate to the bottom of your silicon moulds. At this stage I like to run the moulds around to move the chocolate up the side of the moulds. Place in the freezer to cool and harden.

  3. When the chia seed jam is set and chocolate is hard you cans tart to build the filling of your chocolate cups. Place 1/2 tsp of nut butter onto the base of each mould flattening it out with your fingers. Pop a tsp of the chia seed jam on top of this, moving it around the nut butter filling up the gaps. With the rest of the chocolate, pour over top of each of the mould, enclosing the filling.

  4. Pop these back into the freezer until cooled and hardened. Once they are cooled, leave the in a container in the fridge for consumption


If using larger moulds your may need more chocolate or filling. Remember line the bottom of the mould with chocolate and then build as much nut butter and chia seed jam as you need/want.

You can also leave these in the freezer if you prefer eating frozen