These peanut butter cups are the yummiest little four-ingredient delights, and most of them are probably already in your pantry.
This recipe is dairy free (if you choose dairy-free chocolate!) and very low in refined sugar. Every now and then I add banana to the middle layer – just slice it thinly and distribute it over the first layer of chocolate. Delicious and nutritious – enjoy!
Peanut Butter Cups
Serves: 6
Preparation: 20 minutes (plus freezing)
100g dark chocolate (I prefer 70% cocoa)
2 tablespoons of coconut oil, melted
1 cup of organic smooth peanut butter
2 tablespoons of maple syrup or honey
1. Pop 6-8 patty cases in your muffin pan.
2. Melt half of the dark chocolate over the stove or in the microwave – just don’t burn it! – and mix in ½ tablespoon of coconut oil.
3. Pour the mixture into your patty cases (there’ll be three layers, so don’t fill them too much). Place in the freezer while you begin the next step.
4. Melt the peanut butter over the stove or in the microwave. Add 1 tablespoon of coconut oil and maple syrup, then mix over the heat.
5. Retrieve the cups from the freezer and add a layer of peanut butter mix quickly as it will start to melt the chocolate layer underneath. Pop them straight back in the freezer to harden for about 10 minutes.
6. Repeat step two, using the rest of the chocolate.
7. Drizzle the chocolate over the peanut butter layer and return to the freezer to harden for about 1 hour.
