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Black & White Peanut Butter Cups

April 01, 2016

The most epic chocolate question to ever exist… White, Milk, or Dark Chocolate, what's your preference? I bet you can guess ours; we’re not 70% DARK chocolate coated for nothing. But, why choose when you can have all three (vegan-style)!? Plus, throw in a PB Square center, and you got yourself a triple chocolate peanut butter cup! Genius, Heather (a.k.a. @fresheather), GENIUS! 


For the white vegan chocolate:
4tbsp cacao butter 
2 -3 tbsp preferred dry sweetener (coconut sugar)
2tbsp raw cashew butter
optional - pinch salt + few drops pure vanilla

For the "milk/dark" vegan chocolate:
4tbsp cacao butter 
2 tbsp preferred sweetener (coconut nectar)
4tbsp cacao powder

2 Chocolate Coated Peanut Butter Squarebars
1 small handful of dried goji berries



  1. Fill a muffin tray with 8 cupcake cases (or use a silicone tray).
  2. First make the "milk/dark" chocolate. Melt the cacao butter then slowly stir in the sweetener and cacao powder until combined. 
  3. Pour an equal amount in each case and place in the fridge to set for 15 minutes or so.
  4. Meanwhile, cut each Squarebar into 4.
  5. Place a square in each case (on top of the "milk/dark" chocolate) and sprinkle over a few goji berries.
  6. Make the white chocolate: melt the cacao butter then slowly stir in the cashew butter, sweetener and other ingredients (if desired) until combined. 
  7. Fill up each of the cases with the white chocolate and leave to refrigerate for an hour or so. 

                    WE'LL KEEP IT FRESH...

                    Stock up with $75+ in Squares this Cyber