Chocolate Peanut Butter Cups

Name: Chocolate Peanut Butter Cups
Yield: 10 Servings
Ingredients: Dark Chocolate, chopped: 2 cups; Virgin Coconut Oil: 2 tablespoons; Creamy Peanut Butter: 5 tablespoons; Agave/Maple Syrup: 5 tablespoons; Virgin Coconut Oil: 3 tablespoons; Pure Vanilla Extract: 2 tablespoons; Salt: 0.25 teaspoon

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Ingredients

Adjust Servings:

	Chocolate Layer
	2 cups Dark Chocolate, chopped Use 60-70% Cocoa
	2 tablespoons Virgin Coconut Oil
	Peanut Butter Layer
	5 tablespoons Creamy Peanut Butter
	5 tablespoons Agave/Maple Syrup
	3 tablespoons Virgin Coconut Oil
	2 tablespoons Pure Vanilla Extract
	0.25 teaspoon Salt

Chocolate Peanut Butter Cups

aka Joni's Cups ;)

Features:

Chocolate

Serves 10
Medium

Ingredients

Chocolate Layer
2 cups Dark Chocolate, chopped
Use 60-70% Cocoa
2 tablespoons Virgin Coconut Oil
Peanut Butter Layer
5 tablespoons Creamy Peanut Butter
5 tablespoons Agave/Maple Syrup
3 tablespoons Virgin Coconut Oil
2 tablespoons Pure Vanilla Extract
0.25 teaspoon Salt

Directions

I have a confession, Reese’s chocolate peanut butter cups are my guilty pleasure.

If you ever want to make my day, hand me one of those little cups of heaven and I will love you forever!

Since I try to limit my Reese’s cups consumption to once or twice a year, I thought to try and make them myself at home.

My chocolate peanut butter cups are definitely healthier as I am using 70% dark chocolate, no preservatives (obvioulsy) and a natural peanut butter.

To be fancy, I add little flakes of pink himalayan salt on top! I love the sweet and salty combo!

Steps

1 Done	Make the Chocolate Layer In a small sauce pan, melt the chopped, dark chocolate with the coconut oil and whisk until smooth. Line a mini muffin tin with the mini cupcake liners and add about 1 tbsp of the melted chocolate to each mini cupcake liner. Use the spoon to push up the chocolate so it coats the sides of each liner about half way up. Once all of the cupcake liners are filled with the first layer of chocolate, refrigerate for at least 30 minutes or leave it in the freezer for 10 minutes.
2 Done	Make the Peanut Butter Layer To make the peanut butter layer, heat up the peanut butter, agave or maple syrup, coconut oil, vanilla extract, and the fine salt in another sauce pan and heat up for a couple of minutes. Whisk until smooth and allow it cool for at least 5 minutes. Once the first chocolate layer has hardened, add 1 to 2 tbsp of the cooled peanut butter mixture. Be sure to leave enough room to add the last layer of chocolate on top. Refrigerate for another 30 minutes or leave it in the freezer for 10 minutes.
3 Done	Add Another Chocolate Layer Lastly, add another tablespoon of the melted chocolate over the peanut butter layer and a few pink himalayan salt flakes on the top, if desired! Again, refrigerate for at least 30 minutes or leave it in the freezer for at least 10 minutes to harden. Keep them in the fridge as they tend to melt quickly! Hope you enjoy!

1 Comment
Joni

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!