Well earlier in the week I said on my Instagram account I had a recipe for some amazing pb cups. I asked if anyone was interested in it, seeing as how there are TONS of recipes already for this available. But I had a few of you asking for it. so here it is! 😀 Hope you enjoy and snap a photo if you come up with any delicious combos of your own! <3
Dark Chocolate Peanut Butter Cups
(Yields 12-14 mini cups)
1 cup Organic Virgin Coconut Oil
3/4 cup Raw Cacao Powder (regular cocoa is perfectly fine too!)
1/4 cup Agave (brown rice syrup or any liquid sweetener)
Peanut Butter (or almond butter)
Shredded Coconut (optional)
Organic Coconut Palm Sugar (optional)
In a medium bowl, combine melted coconut oil, cocoa powder and agave.
Whisk till fully incorporated and smooth in texture.
Using a mini cupcake pan (lined), pour about a tablespoon scoop of chocolate into the base of each cup.
Freeze for 5-10 minutes, or until set-up.
Using about a teaspoon, scoop pb into each cup and spread evenly. You can also slightly melt the pb for a smoother finish.
Add a top layer of chocolate, hitting just below the liner.
Finish with topping each cup off with shredded coconut and coconut palm sugar or leave them plain (totally optional).
Freeze for another 30 minutes, or until solid.
Serve with a glass of non-dairy milk, enjoy! 😀
You know what’s truly great about these?! You can add any filling you want, top it off with anything you want, making every batch completely different! You know what else you can do?! Throw a couple of these babies with some frozen bananas and make the BEST ice cream EVER! 😀
Hope you all enjoy this super simple and delicious recipe! It’s been one of my favorite treats to make and these totally satisfy my sweet tooth!