Chocolate Covered Peanut Butter Candies

gluten-free. vegan.

Cacao Powder

Recently noticed cute looking buckeye candies in a magazine and looked up a few recipes. Peanut butter and chocolate are a favorite combination of mine so I was pretty much smitten. The only problem is most make the peanut butter fudge balls using peanut butter, butter and powdered sugar. A lot of butter and powdered sugar.

Chocolate Ingredients

So as not to offend anyone, I made my own chocolate covered peanut butter fudge candy version. Buckeyes are super popular in Ohio, named after the Ohio state tree’s dried nut which the candy resembles. I read a Buckeye recipe post comment on a popular food site where someone from Ohio took offense about the peanut butter in the recipe being crunchy instead of creamy. Since I am changing the peanut butter fudge significantly, I decided to stay away from the buckeye theme. But buckeye candy inspired “Chocolate Covered Peanut Butter Candies”.

Homemade Chocolate

Thinking of substitutions, I came to the idea of coconut oil and maple syrup instead of butter and sugar. This makes a gluten-free, vegan and overall healthier substitute in my opinion. Also, chocolate covers the peanut butter totally for an even combination of peanut butter fudge and chocolate.


  • Can use either 2.5 T. cacao butter or 2.5 T. coconut oil. Choose only one to have 2.5 tablespoons though. Does not matter which one. For this recipe, I chose 2.5 T. of coconut oil. Cacao butter has a slightly stronger taste.
  • Taste tester felt these taste better after a couple of days in refrigerator.

Chocolate Candy Mold

Chocolate Covered Peanut Butter Candies

  • Servings: makes 16 candies
  • Difficulty: easy to moderate
  • Print

Bite-size chocolate covered peanut butter candy with a gluten-free and healthy twist.


Peanut Butter Fudge:

  • 2 T. creamy peanut butter
  • 1/2 coconut oil
  • 1/2 T. maple syrup, depending on sweet preference

Chocolate Covering:

  • 2 T. cacao butter
  • 2.5 T. coconut oil
  • 2 T. cacao powder
  • 1 T. maple syrup


Peanut Butter Fudge:

  1. In a medium to large mixing bowl able to withstand a hand held mixer, add all of the ingredients.
  2. Mix with hand held mixer on lowest speed until well combined.
  3. Set aside until first chocolate layer in candy mold has firmed.

Chocolate Covering:

  1. Mix all ingredients until well blended.
  2. Spoon a thin layer of chocolate for top portion of candy into mold cavities. Set aside rest of chocolate for later use. Place mold in refrigerator for a few minutes or until chocolate layer is firm.
  3. Equally divide peanut butter fudge among sixteen chocolate mold cavities. Can be balled and flattened or placed into mold with a spoon.
  4. Divide remainder of chocolate sauce atop each peanut butter layer. Place in refrigerator to firm. Usually only takes five or so minutes.
  5. Gently peel away mold to reveal newly made chocolate candies.
  6. Store in refrigerator in sealed container.


Close Up Chocolate Covered PB Candy

DSC_1989 (3)pin

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