Healthier Peanut Butter Cups


Recipe (makes 12 large or 24 mini):

Chocolate Layers:

  • 8oz 85% dark chocolate
  • 2 tbsp pure coconut oil
  • 2 tbsp 100% cacao powder

Peanut Butter Filling:

  • 1/2 cup natural peanut butter
  • 1 tbsp pure coconut oil
  • 1 tsp vanilla extract
  • 2 tbsp pure maple syrup

Directions: Melt dark chocolate and coconut oil in 30 second increments until smooth. Whisk in cacao powder, set aside. In a separate bowl, melt 1 tbsp coconut oil in microwave for 30 seconds (or until completely melted). Stir in peanut butter, vanilla extract, and maple syrup.

Line muffin tin with paper muffin cups.  Take 1 tbsp and place layer of dark chocolate in each cup. Freeze for 5 minutes until solid. Remove from freezer and add peanut butter layer, freezing again for another 5 minutes.  Top with final chocolate layer, freezing until completely solid, about 10 minutes. Store in fridge for up to 7 days (coconut oil will melt if kept at room temp) or keep in freezer for up to 1 month. Enjoy

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