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Line a 12-cup muffin tin with paper cupcake liners. Set aside.

In a microwave-safe bowl, combine the dairy-free chocolate chips and melted coconut oil. Microwave in 30-second intervals, stirring well after each, until completely melted and smooth. This should take about 1 to 2 minutes.

Pour a small amount of the melted chocolate mixture into the bottom of each paper liner, just enough to cover the base. You should use about 1 tablespoon per cup. Place the muffin tin in the refrigerator for 5 minutes to allow the chocolate to set slightly.

While the chocolate is setting, prepare the peanut butter filling. In a separate medium bowl, combine the creamy peanut butter, almond flour, and maple syrup.

Mix the peanut butter, almond flour, and maple syrup together with a spatula until a thick, cohesive mixture is formed. It should be firm enough to roll into balls.

Using a small scoop (about 1 tablespoon in size) or your hands, portion out the peanut butter mixture. Roll each portion into a small ball. You should get about 12 balls.

Remove the muffin tin from the refrigerator. Place one peanut butter ball into the center of each chocolate-lined cup.

Pour the remaining melted chocolate mixture over each peanut butter ball, ensuring it is fully covered. Gently tap the muffin tin on the counter a few times to release any air bubbles and create a smooth top.

Immediately place a sliced strawberry on top of the melted chocolate in each cup.

Place the muffin tin into the refrigerator or freezer to allow the cups to set completely. This will take at least 1 hour in the refrigerator or 30 minutes in the freezer.

Once set, remove the strawberry peanut butter cups from the paper liners and serve. Store any leftover cups in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.


Line a 12-cup muffin tin with paper cupcake liners. Set aside.

In a microwave-safe bowl, combine the dairy-free chocolate chips and melted coconut oil. Microwave in 30-second intervals, stirring well after each, until completely melted and smooth. This should take about 1 to 2 minutes.

Pour a small amount of the melted chocolate mixture into the bottom of each paper liner, just enough to cover the base. You should use about 1 tablespoon per cup. Place the muffin tin in the refrigerator for 5 minutes to allow the chocolate to set slightly.

While the chocolate is setting, prepare the peanut butter filling. In a separate medium bowl, combine the creamy peanut butter, almond flour, and maple syrup.

Mix the peanut butter, almond flour, and maple syrup together with a spatula until a thick, cohesive mixture is formed. It should be firm enough to roll into balls.

Using a small scoop (about 1 tablespoon in size) or your hands, portion out the peanut butter mixture. Roll each portion into a small ball. You should get about 12 balls.

Remove the muffin tin from the refrigerator. Place one peanut butter ball into the center of each chocolate-lined cup.

Pour the remaining melted chocolate mixture over each peanut butter ball, ensuring it is fully covered. Gently tap the muffin tin on the counter a few times to release any air bubbles and create a smooth top.

Immediately place a sliced strawberry on top of the melted chocolate in each cup.

Place the muffin tin into the refrigerator or freezer to allow the cups to set completely. This will take at least 1 hour in the refrigerator or 30 minutes in the freezer.

Once set, remove the strawberry peanut butter cups from the paper liners and serve. Store any leftover cups in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
