Healthy Homemade Peanut Butter Cups

Ingredients

• 200 grams 70%+ dark organic chocolate squares or 1 cup vegan chocolate chips
• 3/4 cups organic peanut butter (you can also use almond butter)
• 4 tablespoons of coconut oil (divided)

*You will also need a double boiler or a small pot with a bowl to melt the chocolate and about 12 paper cupcake or muffin liners.

Directions

1. First melt the chocolate. Set up the double boiler (or pot with water to boil) with a bowl on top (be sure the bowl does not touch the water) and set heat to medium high. Add the chocolate squares with 2 tablespoons of coconut oil and allow to melt completely. Stir occasionally to incorporate the chocolate with the coconut oil. Turn off heat and leave on the pot to keep warm.

2. In a small bowl, scoop out roughly 3/4 cups peanut butter and add in 2 remaining tablespoons of melted coconut oil. Mix well to incorporate and set aside.

3. Line a flat dish with muffin or cupcake liners. With a spoon, scoop in a little melted chocolate to cover the bottom of each liner. Place in the freezer for about 2 minute to slightly set. Add a small scoop of peanut butter and coconut oil mix in the center and gently flatten with the back of a spoon. Scoop more melted chocolate to cover the top, about 1-2 tablespoons. Return to the freezer for about 15-30 minutes until serving.

4. If serving much later than 15-30 minutes. Then be sure to remove them from the freezer about 1/2 hour before serving, removing all the paper liners and placing them in the refrigerator to thaw out a little before serving. (If they appear soft to the touch, pop them back in the freezer for about 5 minutes to harden the chocolate.) They are best when the center peanut butter filling is soft and the outside is crispy chocolate.

5. Enjoy!

Recipe from Cut the Sugar, You’re Sweet Enough by Ella Leche.