Gluten and Dairy Free Inside Out Peanut Butter Cups

serves / makes 12
5 prep time
5 mins cooking time


Its been a super crazy week, a strange combination of hospital trips (everyone is fine now!), Fringe Festival nights out and of course the release of my first book in print. I want to thank everyone who has bought a copy – it really means a lot. Thanks also to everyone who has taken the time to send me kind messages about how much they like it. Believe it or not I’ve actually had to have it reprinted three times already!

If you would like a copy you get get one on my online bookstore:

I love the peanut butter cups but the best bit for me is the peanut butter flavour so being super greedy for the peanuts I decided to see if I could change the chocolate to peanut butter balance. This experiment of balances ended up with the whole thing being reversed thus ending up with an inside out peanut butter cup.




  • 135g peanut butter
  • 50g coconut oil
  • 3 tablespoons icing sugar
  • 50g gluten free digestive biscuits, crushed
  • 1 teaspoon cocoa powder
  • 25g dairy free spread, melted


  1. Mix together the crushed digestive biscuits, the cocoa powder and dairy free spread then set aside
  2. Place the peanut butter and coconut oil in saucepan and heat gently until melted and well combined
  3. Beat in the icing sugar
  4. Pour a layer about half a centimetre thick of the peanut mixture into a mini muffin paper case
  5. Place in the freezer for 10 minutes to set
  6. Squeeze together about a teaspoon of the biscuit mix until it forms a little ball
  7. Place onto the peanut butter layer then flatten but allow a border of peanut butter mix to show
  8. Cover with more peanut butter mix and return to the freezer to set
  9. Remove from the moulds and then store in the fridge to enjoy at your leisure

Leave a Reply