Chocolate Peanut Butter Cups (for legit chocolate cravings)

Recipe by Shaina White

Heat: See method
Time: 15 min + chill
Makes: 12 mini cups or 6 large cups (if you don’t hav

From Shaina’s awesome runner’s cookbook. “TO DIE FOR!!!!!! Nuff said. Make ‘em tonight!” Gluten free and vegan. Makes 12 mini cups or 6 large cups (if you don’t have mini muffin pan). Chocolate: Peanut Butter Filling:

Ingredients

⅓ cup virgin coconut oil
2 tablespoons virgin coconut oil
¼ cup unsweetened cocoa powder
½ cup peanut butter (made from 100
3 tablespoons maple syrup percent peanuts)
1 tablespoon maple syrup
¼ teaspoon vanilla
⅛ teaspoon fine sea salt

Method

01
Line a mini muffin pan with 12 mini paper muffin cups.
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To make the chocolate: In a small bowl, microwave the coconut for 30 seconds,
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or just until melted. Stir in the cocoa powder and maple syrup.
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Place 1 teaspoon of the chocolate in each muffin cup to fill the bottom. Place the
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muffin tin in the freezer until the chocolate solidifies, about 5 minutes.
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To make the peanut butter filling: in a small bowl, microwave the coconut oil for
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30 seconds, or just until melted. Use a fork to stir in the peanut butter, maple syrup, vanilla, and salt.
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Spoon about a tablespoon of peanut butter filling on top of chocolate. Then
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spoon another teaspoon of chocolate on top of the peanut butter filling to fill the cups (if the chocolate begins to harden, microwave for 10 seconds). Place peanut butter cups in the freezer until solid, about 30 minutes.
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Store in an airtight container in the fridge or freezer. Remove from the freezer 15
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minutes prior to serving.