mini chocolate peanut butter cups

If you like chocolate + peanut butter, I command you to get in your Kitchen immediately. 

the good news these are delicious

the bad news these are delicious. like, too delicious.

why i mini chocolate peanut butter cups:

  • vegan
  • gluten free
  • dairy free
  • unrefined
  • easy to digest
  • immune boosting
chocolate peanut butter cups
Yields 12
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Total Time
30 min
Total Time
30 min
Chocolate
  1. 1/2 cup melted coconut oil
  2. 1/2 cup raw cacao powder or unsweetened cocoa powder
  3. 1/4 cup pure maple syrup
Filling
  1. 4 medjool dates, pits removed and finely chopped OR 2 tbsp pure maple syrup (optional- omit if you prefer less sweet)
  2. 1/2 cup natural peanut butter or almond butter
  3. tiny pinch of sea salt
  4. optional topping- shredded coconut, chopped nuts
Instructions
  1. Line a mini muffin tin with 12 small cupcake liners.
  2. In a small bowl mix the peanut butter, finely chopped dates or maple syrup, and tiny pinch of sea salt.
  3. In a small sauce pan, melt the coconut oil on low heat
  4. Once the oil is completed melted, remove from heat and whisk in cacao powder + maple syrup
  5. Using a small spoon, scoop in a little of the melted chocolate mixture to cover the bottom of each liner. Place in freezer for 10 minutes.
  6. Scoop in around 1/2 tsp peanut butter into each liner and press down to flatten. Pour remaining chocolate mixture over each liner.
  7. Put tray back in freezer for another 10-15 minutes, until chocolate is completed hardened.
  8. * I added chopped walnuts, shredded coconut, and propolis on top. If you want to add toppings remove them from freezer after about 5 minutes add your toppings, and put them back in freezer another 10 minutes.
Notes
  1. keep refrigerated until eating!
I Hart Nutrition http://ihartnutrition.com/

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