Full Disclosure: I LOVE me a good chocolate peanut butter cup!! Not the Reece’s kind that fill their peanut butter AND chocolate with sugar, dextrose & hydrogenated vegetable oil – blech – but the pure ingredient kind (I really like the Chocolove version). Then I had an idea. I bet I can make these little gems! And sure enough – here’s a to-die-for recipe for Chocolate Peanut Butter Cups!
Makes 12 mini cups or 6 large cups
Ingredients
For the chocolate:
- 1/3 c coconut oil
- 1/4 c unsweetened cocoa powder
- 3 T maple syrup
For the peanut butter filling:
- 2 T coconut oil
- 1/2 c peanut butter (made from 100% peanuts)
- 1 T maple syrup
- 1/4 t vanilla
- 1/8 t salt
Line a mini muffin pan with 12 mini paper muffin cups (see NOTE below).
Make the chocolate: In a small bowl, microwave the coconut oil for 30 sec, or just until melted. Stir in the cocoa powder & maple syrup. Place 1 t of the chocolate in each muffin cup to fill the bottom. Place the muffin tin in the freezer until the chocolate solidifies, about 5 min.
Make the peanut butter filling: In a small bowl, microwave the coconut oil for 30 sec, or just until melted. Use a fork to stir in the peanut butter, maple syrup, vanilla & salt. Spoon about 1 T of peanut butter filling on top of the chocolate. Then spoon another teaspoon of chocolate on top of the peanut butter filling to fill the cups (if the chocolate begins to harden, microwave it for 10 sec). Place peanut butter cups in the freezer until solid, about 30 min.
Store in an airtight container in the fridge or freezer. Remove from the freezer 15 min prior to serving.
NOTE:
If you don’t have a mini muffin pan, you can make 6 large peanut butter cups instead. Fill with double the amounts for the chocolate layers & peanut butter layer.
Recipe adapted from Run Fast, Cook Fast, Eat Slow
For more easy dessert recipes, check these out: