Made with coconut oil, these rich peanut butter cups are a fun treat to create and then pop into your mouth all week long.
By Lan Pham Wilson
I’m fairly sure that when I scaled back my dairy intake my soul shrank a little at the thought of never having peanut butter cups again. I truly believed I’d never eat them again, at least not without dire consequences. That is, until I discovered Justin’s, and then I tried my hand at making them. All was right with the world. Now I just eat spoonfuls of peanut butter and shove chocolate chips in my mouth and call it a day. It’s called natural progression, friends.
- 6 TBL creamy peanut butter, I use the wegman’s organic brand
- 4 TBL coconut oil, liquid but not hot
- 3 TBL powdered sugar
- 4 TBL chocolate spread, I used SOOM‘s chocolate sesame butter
- 1 generous TBL powdered sugar
- For the PB layer, mix everything in a bowl. make sure it’s fully incorporated. pour about 2 tsp of the mixture into silicone cupcake liners (if you use paper liners, put them in muffin tins so that they keep their shape when they are filled). Place in the fridge to firm up, about 30 minutes. if you’re in a rush, put in freezer.
- Meanwhile, make the chocolate layer by mixing the chocolate spread with the powdered sugar. The consistency will be firmer than that of the peanut butter mixture, it’ll be almost like play doh.
- When ready, take the cups out and add the chocolate layer. you can spread it out to make distinct layers, or keep the edges clear so that the pb can be poured over it to cover.
- Add the final layer of PB over top and place in the fridge. When firm, take out of liners and serve immediately or keep in covered container, IN THE FRIDGE. these are not shelf stable and will soften at room temp.