I have a long, semi-complicated, love affair with peanut butter cups. As with any long-time love, we have gone through a lot of ups and downs. Around 6 years old, my passion for peanut butter cups was hot and heavy, and I remember hiding in a display cabinet in a hardware store with an empty wrapper and the guilty scent of peanut butter and chocolate on my breath. Oh, the memories. Unfortunately, one too many stale-tasting PB cups from the convenience store shelf, and my changing taste buds started to wear on our relationship. Over the past few years, I've also become more conscious of nutrition labels and ingredients. I've also been pleasantly surprised by how easy it is to make my own, guilt-free versions of my favorite treats. Using deep, dark chocolate, coconut oil and natural peanut butter, I've finally found my PB soul mate. The best peanut butter cups I have ever had. Talk about happily ever after!
Ingredients:
1 cup dark chocolate
2 tblsp coconut oil
Natural unsalted creamy or crunchy peanut butter
Directions:
Line a mini muffin tin with 10-12 mini muffin liners or silicon liners. In a small pot over low heat, melt the chocolate chips and coconut oil until smooth. Remove from heat and let cool for a few minutes. Divide the melted chocolate among the cupcake liners. Spoon a dollop of peanut butter into each one. Top with remaining melted chocolate and pop into the freezer for at least 20 minutes or until the chocolate has hardened. Enjoy!
I like to top my PB cups with coconut flakes or hemp seed when the mood strikes!
xoxo
No comments:
Post a Comment