Milk Chocolate Peanut Butter Cup Chocolate Delights

A packet of Reese's Peanut Butter Cups

A packet of Reese’s Peanut Butter Cups (Photo credit: Wikipedia)

This gluten free Chocolate Delight recipe is for those Chocolate and Peanut Butter Lovers out there who want a healthy alternative to the *sugar-laden AND **chemically preserved and **emulsified candy pictured to the right. ->

For those of you on the HCG Diet, these are appropriate for Phase 3 and beyond, AFTER you have added nuts and dairy. This means that you have tested and not experienced appreciable gains as a result of adding them. Some people may choose to add CDs (Chocolate Delights) later on in the Protocol.

Always test to learn how Your OWN body reacts to each new food!

Chocolate Delights are an extraordinary vehicle for delivering all of the useful benefits found in raw coconut oil and chocolate.

Enjoy the delicious marriage of peanut butter encased in rich milk chocolate with no added sugar calories! These Stevia sweetened treats are sure to fit the bill.


1 cup coconut oil (I use Nutiva Organic Extra Virgin Coconut Oil)

1 cup cocoa powder (I use Dagoba Organic Chocolate Cacao Powder)

1 cup powdered milk

2 Tbsp peanut butter (I use an unsweetened organic smooth or crunchy peanut butter)

1-2 droppers Vanilla Cream Stevia ( I use Sweet Leaf Liquid Stevia)

1 tsp vanilla extract

2 Tbsp peanut butter

Reese's Peanut Butter Cups, one with wrapper a...

(Photo credit: Wikipedia)

1. Melt coconut oil in pan of hot water. (Using a microwave may damage the beneficial qualities of this excellent food!) It melts readily without excessive heat.

2. Mix the cocoa powder and milk powder into the melted coconut oil and stir until well blended and lump-free.

3. Add stevia, 2 tbsp. peanut butter, and vanilla extract and stir til blended.

4. Line muffin tin with 12 paper baking cups.

5. Pour a quarter inch layer of chocolate mixture into each cup. Pop into the freezer to harden.

6. Place a small dollop of peanut butter in the center of each hardened cup and “pat” to form a disc of peanut butter that is flat on the top and does not extend all the way to the edge of each cup. There should be a border of chocolate around the edge that has no peanut butter on it. The top of the blob of peanut butter needs to be without a peak so that it will not poke out of the top of your peanut butter cups.

7. Pour remaining chocolate mixture to cover the peanut butter and fill the cups to the top. Freeze (if you are in a hurry) or refrigerate until set.

8. Store Milk Chocolate Peanut Butter Cup Chocolate Delights in the fridge as they get too soft at room temperature.

Servings: 12

Cooking Times

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Nutrition Facts

Serving size: 1/12 of a recipe (1.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Amount Per Serving

Calories 244.26

Calories From Fat (78%) 190.68

% Daily Value

Total Fat 21.77g 33%

Saturated Fat 3.68g 18%

Cholesterol 2mg <1%

Sodium 80.06mg 3%

Potassium 324.2mg 9%

Total Carbohydrates 10.44g 3%

Fiber 2.7g 11%

Sugar 5.86g

Protein 6.37g 13%

Recipe Type


This recipe can be made using buttermilk powder (I use Bob’s Red Mill) or other milk powders. Full fat is preferred but non-fat works as well. Obviously, this will affect the calorie count…

Alternatively, if you leave out the milk powder altogether, you will have a darker chocolate treat with fewer calories. I prefer this one though, and the added milk powder not only contributes to a creamy mouth feel but it also helps keep these Chocolate Delights from melting so fast at room temperature.

Other nut butters can be substituted for the peanut butter. Try almond (my personal favorite), pecan, cashew or hazelnut.

CRAVING RATING: (1-5) (low to high in satisfaction) SCORE: 4.5





BRAND NAME REESE’S PEANUT BUTTER CUPS INGREDIENTS: Milk Chocolate (Milk Chocolate contains Sugar*, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soya Lecithin and **PGPR (as Emulsifiers), Peanuts, Sugar*, Dextrose*, Salt, and TBHQ*** and Citric Acid (to Preserve Freshness)

*(sugar, sugar again,  AND dextrose–a sugar!)

**(PGPR is a yellowish, viscous liquid composed of polyglycerol esters of polycondensed fatty acids from castor oil. It may also be polyglycerol esters of dimerized fatty acids of soya bean oil. PGPR can be used to replace the more expensive cocoa butter as an ingredient in chocolate.

*** (TBHQ  is the acronym used to describe tertiary butylhydroquinone, which is an antioxidant that comes from petroleum and is related to butane and can cause a number of unpleasant side effects)