Chocolate Peanut Butter Cups

Chocolate and peanut butter is, arguably, one of the best known combinations on earth.  Anyone care to challenge me on that?  I didn’t think so.  The problem with most commercially available chocolate-peanut butter candies, however, is the plethora of ingredients that aren’t what I would consider clean, and so they fall in the “do not eat” category, also known as 9010 Nutrition’s red tier.

This healthy Chocolate Peanut Butter Cups recipe, with only 5 ingredients, does not use any refined sugars, refined flours, artificial sweeteners, artificial colors, or preservatives.  And I would put these delectable treats up against the store-bought ones any day.

Just remember to keep these refrigerated or frozen, because at room temperature, they get a little soft.

Chocolate Peanut Butter Cups

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Course: Dessert, Snacks

Cuisine: Christmas, Frozen Treats, Game Day

Recipe Type: 90/10 Dairy Free, 90/10 Gluten Free, 90/10 Regular, 90/10 Vegan, 90/10 Vegetarian

Author: Heidi Boortz

Servings : 8

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Ingredients

Chocolate Coating

• 1/2 cup coconut oil
• 1/2 cup cocoa powder dark preferred
• 2 Tbsp honey or pure maple syrup
• 1/2 tsp vanilla extract

Peanut Butter Filling

• 1/2 cup natural peanut butter no sugar listed in ingredients
• 2 Tbsp honey or pure maple syrup

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Instructions

• Melt coconut oil over med-low heat. Stir in cocoa powder. Continue stirring until smooth. Stir in honey and vanilla.
• Coat the bottoms of cupcake shaped (or any desired shape) silicone molds. Should be a very thin layer, just enough to coat the bottoms. Place in freezer for 10 minutes. Set aside remaining chocolate.
• While molded chocolate is hardening, stir together peanut butter and honey.
• Remove molds from freezer. Place about a teaspoon or a teaspoon and a half of the peanut butter mixture on top of each hardened chocolate layer, taking care to not let the peanut butter mixture touch the sides of the molds. Flatten peanut butter mixture slightly.
• Pour a small amount of the remaining chocolate (re-warm it if necessary, so that it is liquified) over the peanut butter in molds, taking care to just barely cover the peanut butter. The chocolate mixture should just cover the peanut butter and reach the sides of the molds.
• Return molds to freezer for at least 10 minutes, or longer if needed to harden the remaining chocolate. They are ready to be eaten at this point! Store in freezer or fridge.

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