212 Desserts
Honey-sweetened peanut butter is surrounded by dark chocolate in this nod to a dessert favorite.
Chocolate Peanut Butter Cups Prep Time: 20 mins
Ingredients 7 oz. (200g) 85 percent cacao chocolate bar ⁄4 cup coconut oil
1
⁄4 cup unsweetened peanut butter
3
2 TB. raw honey ⁄8 tsp. sea salt
1
Chill Time: 2 hrs
Yield: 12 muffin cups
1
Break chocolate bar into small pieces. Heat a small saucepan or double boiler over low heat. Add chocolate pieces and coconut oil and stir occasionally until melted, about 3 to 5 minutes.
2
Line a 12-cup muffin tin with paper liners. Pour a 1 ⁄8-inch (3mm) layer of chocolate in the bottom of each paper liner. Place in the freezer for 10 minutes.
3
Meanwhile, in a medium bowl, combine unsweetened peanut butter, raw honey, and sea salt and mix well.
Serving Size: 1 muffin cup
If you can’t or don’t eat peanut butter, you can substitute unsweetened almond or cashew butter instead.
4
Remove chocolate cups from freezer. Spoon peanut butter mixture into the cups, and then drizzle with remaining chocolate (You may need to reheat chocolate slightly and whisk to remove clumps.)
5
Refrigerate for 2 hours, or until chocolate hardens. Serve cold, and keep refrigerated to store.
Nutrition per Serving 75% Protein 8% Fat
17% 1.3:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
240
20g
5g
13g
3g
10g
