The name of this recipe is a throwback to one of my absolute favorite treats from childhood.  My mom made “Incredible Edibles” every time we went to the beach – Jif peanut butter, butter, graham cracker crumbs, and powdered sugar were mixed together to form the base, and melted chocolate chips were spread over the top and re-hardened in the fridge.  They were incredible.  And way too edible.  My love for them is also wrapped up in memories of long days at the beach, pink zinc sunscreen on my cheeks, and watermelon seed spitting contests.

I’m all for re-making foods that hold important places in our lives to be healthy as long as the deliciousness is not sacrificed.  I had a random craving for an Incredible Edible, and so I got to work…and I am quite please with the results.  Made with REAL, unprocessed foods, and every bit as delicious as I remember.

Incredibly Edible Peanut Butter Cups

  • Servings: 20-24 mini cups
  • Difficulty: easy
  • Print


  • 1 cup old fashioned oats
  • 1/2 cup natural peanut butter
  • 1 tsp vanilla
  • 1/4 cup plus 1 TBSP maple syrup, divided
  • 1/4 cup coconut oil
  • 1/4 cup cacao


Line mini muffin pans with liners.

Add oats, peanut butter, vanilla, and 1 TBSP maple syrup to a food processor and blend for a minute or two until oats are broken up and ingredients are incorporated.  Use fingers to press into mini muffin cups (fill up about 1/2 of the cup).

Heat a pan over low heat.  Add coconut oil, cacao, and 1/4 cup maple syrup and mix for 1-2 minutes until completely blended.  Pour over peanut butter mixture.

Put in refrigerator or freezer and chill until set.

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