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Chocolate Peanut Butter Cluster Cups for Fertility

Chocolate Peanut Butter Cluster Cups for Fertility
We partnered with our friend, and Functional Nutritionist, Brigid Titgemeier for a delicious take on a classic PB cup - just in time for Valentine’s Day! They’re perfect for when you want a little something sweet without a big blood sugar crash!

Everyone deserves to indulged on something sweet on occasion! And while these clusters are still a sweet treat, the benefit is that they aren’t filled with processed chemicals and added sugar. 


If you are looking for more blood sugar balancing recipes, checkout Brigid’s company, The Being Collective, a fantastic meal planning and coaching program that’s designed to help give you the tools to improve consistency without the worry. 



Peanut Butter Layer:
– 1/4 c coconut oil, room temperature
– 1/2 c peanut butter
– 1 tsp vanilla extract
– 2 tbsp raw honey
– 1/4 c raw almonds, chopped
– 1/4 c dry roasted peanuts


Chocolate Layer:
– 1/4 c coconut oil, melted
– 1/2 c peanut butter
– 1/3 c cacao powder
– 1 tsp vanilla extract
– 2 tbsp honey
– 1 tbsp chia seeds




1. Add ingredients for the peanut butter layer to a medium size bowl and mix until well combined.


2. Set mini muffin liners in a mini muffin pan.


3. Spoon about 2 tsp of the peanut butter batter, filling each muffin cup about halfway.


4. Place the muffin pan in the freezer for about 10 minutes, allowing the peanut butter layer to get semi-hard.


5. Mix all ingredients for the chocolate layer in a medium size bowl.


6. Remove the muffin pan from the freezer and spoon about 2 tsp of the chocolate layer on top of the peanut butter layer.


7. Place tray back in the freezer for about 15 minutes, until both layers have hardened.


8. Store in the freezer and move to the refrigerator before serving.

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Brigid Titgemeier MS/RDN/IFNCP

Brigid Titgemeier MS/RDN/IFNCP

Brigid is a functional medicine registered dietitian, nutritionist and health advocate. She was a cofounding dietitian at the Cleveland Clinic Center for Functional Medicine under Dr. Mark Hyman and co-created an integrative and functional nutrition course at Case Western Reserve University’s School of Medicine. She is now the CEO and Founder of Being Functional Nutrition, a digital coaching company for better labs, symptoms and relationships with health. Brigid works with clients to create optimal health with personalized nutrition and food as medicine.

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