1/2 cup coconut oil, melted

3/4 cup organic peanut butter or almond butter (for Low Lectin, RGN Detox, and AIP), no added sugar or salt.

1/4 teaspoon sea salt

1 teaspoon vanilla extract

3 - 4 drops liquid monk fruit or stevia

Chocolate Topping:

1 tablespoon raw cocoa powder

6 tablespoon coconut oil, melted

2 drops liquid monk fruit or stevia


In a small bowl, combine the peanut butter, melted coconut oil, sea alt, vanilla extract, and liquid sweetener. Whisk until well combined.

Place 3 tablespoons of the peanut butter mixture into a muffin paper for 6 fat cups.

Chill in the refrigerator for at least 1 hour.

In a small bowl, whisk together the chocolate topping ingredients.

Spoon 1 tablespoon of the chocolate topping on top of each of the peanut butter fat cup.

Chill for at least 30 minutes in the refrigerator before serving.

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