How to Make Healthy Chocolate Peanut Butter Candy

How to make healthy chocolate peanut butter candy from scratch.

I admit it, I'm addicted to chocolate. As vices go, it isn't a terrible one, right?

But I've tried - and am still trying - to limit the amount of sugar I eat. It's not easy, especially with this addiction to delicious chocolate.

I tried an online recipe for healthy peanut butter and chocolate candy and gave it a try. Unfortunately, the site is no longer live, so I can't give credit to the creator of the original recipe.

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I had all the ingredients in my kitchen already: cocoa, coconut oil, raw honey, and real vanilla extract.

I made the recipe that very afternoon, poured the finished product into my silicon muffin cups, set them in the refrigerator to cool and solidify, and waited. Very impatiently, I might add.

When I took my first bite of the candy I shuddered. I obviously hadn't combined the ingredients well enough. The coconut oil had separated from the chocolate as the candies cooled and my first bite contained way too much coconut oil.

Now I like the taste of coconut as much as anyone else, but coconut oil on its own, when I was expecting lovely chocolate, was very disappointing.

Melt ingredients together

So I dumped all of the candies back into my saucepan and reheated it all. I'd just mix it up again and let it cool down and see how it went, taking a more cautious first bite this time.

But while I was at it, I added another tablespoon of raw honey, another tablespoon of cocoa, another half-teaspoon of vanilla extract ... which would make the coconut oil less prominent in the finished candy. 

And I added a big dollop of creamy peanut butter. Because the only thing that can improve chocolate is peanut butter, am I right?

As soon as the ingredients melted and turned to liquid, I whisked it all together again - really well this time - and spooned it back into the silicon muffin cups.

This time I was careful to stir it up and then spoon it from the bottom of the pan. The cocoa seemed to settle on the bottom rather quickly, and that coconut oil seemed to float on top.

Chocolate peanut butter candy ingredients

Back into the refrigerator they went for an hour.

I was cautious when I took my first bite, but those additions made all the difference. It's good! 

That first batch I made (the one that I remelted and remade) was a dark, rich chocolate color, but the peanut butter in the second batch lightened up the color quite a bit. The texture changed a bit too, but both changes are inconsequential in my opinion.

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The interesting thing is that I ate one, enjoyed it immensely, and had no cravings whatsoever to have another, even though it was very good. Amazing!

After all, I'm a chocoholic and I can eat half a dozen chocolate cookies at a time. Eating just one was something foreign to me.

Fewer calories. Healthier ingredients. Win, win.

I used what I had on my pantry shelves for that first batch, but now I use organic cocoa powder and all-natural, organic peanut butter.

But even with using what was already on my shelves, I'm sure this chocolate peanut butter candy was healthier than a store-bought candy bar. And I didn't have to drive to town on dirt roads for that store-bought candy bar.

I definitely recommend using real all-natural vanilla extract. Sometimes using imitation vanilla extract will cause a recipe to seize up - in other words it will suddenly get stiff, very thick and grainy. Unusable. I've had it happen in the past with other recipes. Why take the chance?

Here's my tweaked recipe:

Chocolate Peanut Butter Candy
1/2 cup coconut oil
1/3 cup raw honey
3 Tbsp organic cocoa powder
1 1/2 tsp pure vanilla extract (don't use imitation vanilla extract)
3 Tbsp organic peanut butter

Heat the coconut oil in a saucepan until just melted. Add the raw honey and the peanut butter, stir well to mix. Add the vanilla extract and the cocoa powder, and whisk really well until combined.

Spoon into silicon muffin cups or a silicon muffin pan (this set includes a mini muffin pan so you can make smaller chocolate peanut butter candy cups).

Refrigerate until solid. Depending on the temperature in your kitchen, you may need to keep them refrigerated until you want to eat one.


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How to make healthy chocolate peanut butter candy cups in your own kitchen.

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  1. I have such a sweet tooth, but try hard not to eat all the chemicals in store bought candy. Thanks for a great alternative!

  2. It's very good, Caitlin, but of course you can tweak it to suit your tastes too. :-)

  3. These look and sound good....and great that they have honey instead of sugar. I, too, have found that the homemade treats don't cause such a "need" for more and more, but a little satisfies. Thank you for the recipe....I plan to try it and am sure my family with love it.

  4. GentleJoy, I think you are right that the homemade "good" ingredients aren't causing further cravings. My silicone cupcake cups make these look like a commercial peanut butter cup - but a whole one is almost too much to eat at one time! I made nine, but I think next time I'll divide it into my 12 cups so they aren't as big. I hope you and your family like these.

  5. Oh my gosh! I'm 6 months pregnant and I LOVE chocolate peanut butter! Can't wait to make these!! {}

  6. I'm going to have to make this recipe on a day when my chocolate cravings are especially bad... I'm saving this one for later!

    1. I do the same thing, Danielle!

  7. These sound really interesting and definitely worth trying. We are trying to eliminate as many processed foods from our diet as possible. But a girl still has her cravings!

    1. Yes, a girl does have cravings! :-) In fact, that's why I made them the first time: no chocolate in the house.

  8. These look yummy! Thanks for sharing on Farm fresh Tuesdays, Kathi!

  9. This sounds amazing!! Thanks for sharing it with us at the Homestead Blog Hop!


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