Raw Chocolate Peanut Butter Cups
Makes 24 small cups
What you need:
1/3 cup organic smooth unsalted peanut butter, lightly melted
Pinch of himalayan salt
1 cup raw cacao powder
1/3 cup + 1 tbsp coconut oil, melted
1/4 cup + 1 tbsp pure maple syrup
1 tsp vanilla extract
Mini muffin liners
What to do:
-Arrange the 24 muffin cups on a baking sheet.
-Melt the coconut oil over low heat and melt the peanut butter in a separate pot over low heat.
-In a medium mixing bowl, add in the raw cacao powder, a pinch of himalayan salt and vanilla, add the coconut oil once melted and mix well to combine
-In a separate bowl, pour in the slightly melted peanut butter and whip with a fork until light and creamy, add a pinch of himalayan salt
-Scoop out enough of the melted chocolate to cover the bottom of each muffin liner.
-Freeze for 5 minutes and then add in a scoop of the creamy peanut butter. Freeze for another 5 minutes and then finish with a top layer of melted chocolate.
-Freeze for another 30-40 minutes and then transfer to a glass container
-Store in the freezer and enjoy!