Description
These healthy, homemade peanut butter cups are a great way to get your chocolate fix!
Ingredients
Units
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- 1/3 cup unsweetened cocoa powder
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- peanut butter*
Instructions
- In a small blender, blend together the cocoa powder, coconut oil, and maple syrup until it is creamy. If you don’t have a small blender, then you can whisk the ingredients together by hand. Just make sure you use a deep bowl so the cocoa powder doesn’t go everywhere and you whisk it very well.
- Put your paper liners on a cookie sheet.
- Using a teaspoon, drop 1 teaspoon of the chocolate mixture into the cups.
- You can lift and drop the muffin tin on the counter to help the chocolate lay flat.
- Next, use a teaspoon or a 3/4 teaspoon to drop 3/4 teaspoon peanut butter on top of the chocolate. Finally, add an additional teaspoon of chocolate on top of the peanut butter.*
- Again, you can lift and drop the cookie sheet to help the chocolate lay flat. Or you can use your finger. 😉
- Place in the freezer for at least 20 minutes to allow the chocolate to harder.
- These need to be stored in the fridge or the freezer. Enjoy!
Notes
*I just scoop straight from the jar–who likes measuring peanut butter?! For mini cups, I used about 3/4 teaspoon peanut butter per cup. You need more if you’re using regular sized muffin cups.
**Â If you use a full-sized muffin tin, you will use more of the chocolate mixture and peanut butter for each cup, and you will get about 4 cups. If you use a mini-muffin tin, you’ll get about 9.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Desserts
Nutrition
- Serving Size: 1 mini cup
- Calories: 134
- Sugar: 7.5 grams
- Fat: 10.5 grams
- Saturated Fat: 7.3 grams
- Carbohydrates: 10.6 grams
- Fiber: 1.2 grams
- Protein: 1.5 grams