Ingredients
Scale
- 3/4 cup expeller pressed coconut oil
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons maple syrup more or less to taste
- 1 pinch unrefined sea salt
- 1/2 teaspoon pure vanilla extract
- 1/2–3/4 cup natural peanut butter
- coarse sea salt for topping
Instructions
- Line a 12-cup muffin tin with 12 muffin/cupcake liners.
- Gently melt the coconut oil over low heat. Remove from heat and whisk in the cocoa powder, maple syrup, pinch of salt, and vanilla until completely smooth.
- Pour a small amount of chocolate into the bottom of each muffin liner. Put in the freezer for 3-5 minutes, or until solid.
- Add a good dollop of peanut butter in the middle of each muffin liner, trying to keep a small ring of chocolate around the edge
- Pour the rest of the chocolate over the top of the peanut to cover. Smooth the peanut butter under the chocolate by tapping it with a spatula.
- Put back in the freezer for about 3-5 minutes, or until the tops of the peanut butter cups are semi-solid. Sprinkle with coarse sea salt.
- Put the whole tin back in the freezer until the peanut butter cups are solid, about 1 hour. Store in the refrigerator until ready to eat.
Notes
My favorite natural peanut butter is the Walmart brand organic peanut butter. It’s really smooth for being a natural peanut butter!
You can use any nut butter in place of the peanut butter if you want.
Adapted from Pinch of Yum
- Prep Time: 1 hour 5 minutes
- Cook Time: 2 minutes
- Category: Dessert