Peanut Butter Cups
I’m sure you’re all sugared out, only a couple days past Halloween and all. But stay with me here because this recipe for peanut butter cups is actually GOOD FOR YOU! Yes, you can trick your brain into thinking you’re eating a Reese’s Cup, when in actuality you’re flooding your body with good fats, protein, and flavanols. These are also a great pick me up for the kids when their blood sugars are floating downward; they don’t spike them but instead give them a nice gentle bump up.
Peanut Butter Cups
(sugar free, gluten free, vegan)
For bottom chocolate layer
1/3 cup natural creamy peanut butter
2 1/2 Tbsp coconut oil, melted
3 Tbsp cocoa powder
2 Tbsp maple syrup
1 tsp vanilla extract
For top peanut butter layer
1/3 cup natural creamy peanut butter
2 Tbsp coconut oil, melted
2 Tbsp maple syrup
1 tsp vanilla extract
sea salt, for garnish (optional)
Mix each “layer” in its own bowl.
Fill a muffin tin with papers, either regular size or mini, or use silicone molds.
Drop a tablespoon or teaspoon, depending on large or small mold size, of chocolate in first. Tap the tins or silicone molds on the counter to spread out the chocolate.
Drop a tablespoon or teaspoon, again dependent on size of container, of peanut butter mixture on top of chocolate. Tap again.
Sprinkle with sea salt for garnish (optional)
Place in freezer for at least an hour. Store in freezer.
