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Candy IndustryNew Candy ProductsChocolate Products

Theo Peanut Butter Cups

Theo Chocolate, Seattle, Wash.

By Crystal Lindell
October 15, 2014

Theo Chocolate peanut butter cup

Theo Peanut Butter Cups
Theo Chocolate, Seattle, Wash.
(206) 632-5100

Theo Chocolate, an award-winning bean-to-bar chocolate maker, has launched its new creation: Theo Peanut Butter Cups.

The cups are the first Fair Trade certified product of its kind in North America. Available in both dark and milk chocolate options, they have a distinctive heart shape inspired by the care put into each product and the joy each bite will bring. Every package includes two peanut butter cups — perfect for sharing.

The product is made with 100 percent organic and IMO Fair for Life certified Congolese cocoa and special dark roast peanut butter made with domestically sourced organic peanuts from small-batch roaster CB’s Nuts.

“Creating a Fair Trade certified peanut butter cup with no soy and no palm oil has been a longtime passion for Theo, and those designations are essential to the overall quality and integrity of the product,” says Joe Whinney, Theo founder and ceo. “We decided to use a heart shape as a representation of the human connection between the farmers who cultivate high-quality ingredients and our customers who get to enjoy the finished product.”

Ingredients: (Milk Chocolate Peanut Butter Cups) Cocoa butter, peanut butter (roasted peanuts), cane sugar, cocoa beans, powdered sugar (cane sugar, cornstarch), milk powder, peanut flour, salt, rosemary extract (vegetable oil, rosemary extract), ground vanilla bean

S.R.P.: $2.39

KEYWORDS: bean to bar chocolate fair trade peanut butter

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Crystal lindell sept 2020 002 author
Crystal Lindell, Former editor-in-chief of Candy Industry Magazine. While here she has worked on Candy Industry Magazine, Food Engineering Magazine and Food Safety Strategies. She holds a master’s degree in public affairs reporting from the University of Illinois – Springfield and a bachelor’s degree in political science from Western Illinois University. And her favorite breakfast is a cup of espresso and Twix bar.

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