Original Recipe at Build Your Bite
Author: Joy Shull, Build Your Bite
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Yield: 12 peanut butter cups
INGREDIENTS
For the chocolate layer
- 10 oz bag of semi-sweet dairy-free chocolate chips
- 2 tablespoons virgin coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon vanilla extract
For the peanut butter filling
- 3/4 cup all-natural peanut bitter, chilled in the fridge (only ingredients should be peanuts and salt)
- 1/4 cup pure maple syrup
- 1/4 teaspoon sea salt
- 1 tablespoon coconut palm sugar
INSTRUCTIONS
- Add 2 tablespoons of coconut oil to a saucepan and heat on low heat, until melted
- Add 10 oz bag of chocolate chips, stirring on low heat, until melted (can take 5 minutes) *be sure not to burn chocolate and only melt on low*
- Once chocolate is melted, add in 1/4 teaspoon sea salt and 1/4 teaspoon vanilla extract
- Once chocolate mixture is stirred and melted, line a 12 cup muffin tin with paper muffin liners
- Pour 1 tablespoon of chocolate mixture in the bottom of each muffin liner
- Place muffin tin in freezer for 10-15 minutes, or until chocolate is set
- While chocolate is hardening, make the peanut butter mixture
- Add 3/4 cup of chilled peanut butter (see note above) to a bowl *note – peanut butter should be thick not drippy)
- Add maple syrup, sea salt, and coconut palm sugar and stir with a fork until well combined
- Remove muffin tin from freezer and place 1 tablespoon of peanut butter mixture on top of each layer of chocolate
- Drizzle one teaspoon of chocolate mixture over the tops of each muffin cup, making sure to cover the tops well
- Freeze for 15 minutes, or until chocolate is set
- Store in freezer or fridge (note – if left in freezer long leave out for a minute or so to soften slightly)
