Peanut Butter Cups
These really don't need an introduction - chocolate plus peanut butter equals heaven in your mouth. I've always been obsessed with Reese's peanut butter cups so I decided to make my own, minus the refined sugar and additives. This recipe is made using only 4 ingredients that you probably already have on hand, so you have no excuses to not make them. They're also made within 15 minutes of prep time. Peanut butter can also be swapped out for almond butter, and the maple can be swapped out for honey. I used silicone molds to get my peanut butter cups the shape they are.
1 cup natural peanut butter
1 cup dark chocolate
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
Line 8 muffin trays with muffin cups or baking paper. Alternatively, you can use mini silicone molds which is what I used.
Using a double boiler or microwave, melt the dark chocolate with 1 tablespoon of coconut oil. Be very careful to not burn the chocolate. Place a small amount of the mixture into the muffin cups or silicone molds. You don't want to use all the chocolate as you will need some for the top layer. Place cups into the freezer.
Using a double boiler or microwave, melt the peanut butter with 1 tablespoon of coconut oil and maple syrup. Pour mixture into the muffin cups or molds. Place back into the freezer for 10 minutes.
Remove peanut butter cups from the freezer and pour the remainder of the chocolate over them to make the top layer. Return to the freezer to harden for at least another 30 minutes before eating.
It's best to store these in the freezer as once at room temperature the coconut oil and peanut butter will melt.
Don't eat them all at once!