Makes 10 Servings
Macros: 186 Cal, Fat 15g, Carbs 10g, Fibre 2g, Protein 4g
150 grams Dark Chocolate (at least 70% cacao, broken into pieces)
1 1/2 tbsps Coconut Oil
1/2 cup All Natural Peanut Butter
1/2 tsp Vanilla Extract
1/8 tsp Sea Salt
Arrange paper baking cups on a plate or a small baking sheet. Set aside.
Set up a double boiler: Fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the pot and any water or steam should not be able to escape.
Bring water to a boil then reduce to lowest heat. Add the dark chocolate and coconut oil to the smaller pot and stir until melted. Remove from heat.
Divide half of the melted chocolate between the paper baking cups. There should be a thin, even layer of chocolate in each baking cup. Freeze for 10 to 15 minutes until solid.
Meanwhile, in a bowl combine the peanut butter, vanilla and salt. Stir until smooth.
Divide the peanut butter between the baking cups by spooning the peanut butter into the centre of solid chocolate. Drizzle the remaining melted dark chocolate around and overtop the peanut butter.
Return to the freezer for about 30 minutes or until solid. Enjoy!
Leftovers: Refrigerate in an airtight container for up to one week or freeze for up to one month. Peanut Butter Cups will melt if stored at room temperature.
Serving Size: One serving is one peanut butter cup.
Nut-Free: Use sunflower seed butter instead.
Additional Toppings: Sprinkle the top of the peanut butter cups with coarse sea salt.
No Double Boiler: Microwave the dark chocolate and the coconut oil in a large glass bowl at 50% power for 30 seconds at a time until melted. Be careful not to overheat.