Chocolate Peanut Butter Cups
Ingredients
- 2 cups dark chocolate chips I used Lily’s
- 2 tablespoons coconut oil
- 1 cup creamy natrual peanut butter see notes
- 2 tablespoons date or maple syrup
- 1-2 tablespoon coconut flour
- 1 teaspoon vanilla
- 1 tablespoon Flaky sea salt for topping
- 1 tablespoon cocoa nibs for topping
Instructions
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Line 11 muffin cavities with liners.
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In a microwave safe bowl, combine one cup of the dark chocolate chips and 1 tablespoon coconut oil. Heat the chocolate chips in the microwave, on 50% power, in increments of 45 seconds, stirring after each increment, until the chocolate is fully melted.
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Divide the melted chocolate between the 11 muffin cavities, about 1 tablespoon per liner. Place in freezer to set for 5 minutes.
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Meanwhile, add the creamy peanut butter (see note if using a thick peanut butter like Jiff), date/maple syrup, vanilla, and 1 tablespoon coconut flour together in a bowl and stir until it forms a thick paste that you can easily form into a ball. If it's too runny, add another tablespoon of coconut flour.
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Scoop out about 1/2 tablespoon of the peanut butter mixture and, using your hands, form it into a circle like shape that’s a little smaller than the muffin cavity. Place it on top of the chocolate.
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Melt remaining melted dark chocolate chips and coconut oil in a microwave safe bowl (again on 50% power, in increments of 45 seconds).
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Divide the remaining dark chocolate between the muffin liners so the peanut butter mixture is fully covered.
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If desired, top each cup with flaky sea salt and cocoa nibs.
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Place in freezer to harden, about 15-20 minutes.
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Remove from liners and place in an air tight container to store (store in refrigerator).
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Serve and enjoy!
Recipe Notes
If you are using a less runny peanut butter (like Jiff Naturals) or your peanut butter has dried up a bit, you should microwave it for 30-45 seconds to help loosen it up so its easier to combine all the ingredients to make the peanut butter layer.