1 minute read
Chocolate Peanut Butter Cups
Honey-sweetened peanut butter is surrounded by dark chocolate in this nod to a dessert favorite.
Chocolate Peanut Butter Cups
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Prep Time: 20 mins Chill Time: 2 hrs Yield: 12 muffin cups Serving Size: 1 muffin cup
Ingredients
7 oz. (200g) 85 percent cacao chocolate bar
1⁄4 cup coconut oil 3⁄4 cup unsweetened peanut butter
2 TB. raw honey 1⁄8 tsp. sea salt 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.
2Line 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.
3Meanwhile, in a medium bowl, combine unsweetened peanut butter, raw honey, and sea salt and mix well.
4Remove 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.)
5Refrigerate for 2 hours, or until chocolate hardens. Serve cold, and keep refrigerated to store.
If you can’t or don’t eat peanut butter, you can substitute unsweetened almond or cashew butter instead.
Nutrition per Serving
Fat 75% Protein 8% Net Carb 17% Ratio 1.3:1 Calories 240
Fat 20g
Protein 5g
Total Carbohydrate 13g
Dietary Fiber 3g
Net Carbohydrate 10g
