Fast, easy and super healthy, I dare you to eat just one of these chocolate peanut butter cups.
Ingredients
Chocolate Layer
6 tablespoons cacao butter (melted)
⅔ cups smooth peanut butter (or other nut butter)
4 tablespoons date syrup (or maple syrup)
6 tablespoons raw cacao powder
1 teaspoon vanilla
1 pinch sea salt
Peanut Butter Layer
2 tablespoons cacao butter (melted)
⅓ cup smooth peanut butter (or other nut butter)
2 tablespoons date syrup (or maple syrup)
1 teaspoon vanilla
1 pinch sea salt
Instructions
Get a cupcake pan and line 10 of the cups with cupcake liners. Set aside.
Take ½ cup of cacao butter and place it in a glass jar. Heat about 3" of water in a small saucepan, and add the jar to the water. Turn down the heat and let the jar sit in the water for about 15 minutes until the cacao butter is melted completely.
For the chocolate layer, get a small mixing bowl and add the melted cacao butter, peanut butter, date syrup, cacao powder, vanilla and sea salt. Mix well with a rubber spatula until well combined. Set aside.
For the peanut butter layer, take another small mixing bowl and add the cacao butter, peanut butter, date syrup, vanilla and sea salt. Mix well with a rubber spatula until well combined. Set aside.
Take your prepared cupcake pan and add 1 tablespoon of chocolate layer mixture to the bottom of each cup. Gently bang the cupcake pan on the counter to get the chocolate mixture to flatten out in the cups. Then add 1 tablespoon of the peanut butter layer mixture on top of the chocolate and again bang the cupcake pan gently to get the peanut butter to relax. Finally top the peanut butter mixture with the rest of the chocolate mixture, giving the cupcake pan a few last taps on the counter to flatten out the tops and place in the freezer for 10-15 minutes. Voila! They are ready to go!
Store in the freezer for best results.
Recipe by Plant Craft at https://www.rachelcarr.com/chocolate-peanut-butter-cups/