Sweet PB Chocolates (Printable Version)
These healthier peanut butter cups are made with natural peanut butter, pure maple syrup, coconut oil, and cocoa powder. A better-for-you twist with the same candy vibe you’ll love.
# Ingredients:
→ Chocolate Layer
01 -
1/2 tsp sea salt
02 -
1/2 cup maple syrup, room temp
03 -
1/2 cup melted coconut oil
04 -
1 cup unsweetened cocoa powder (dark or regular)
→ Peanut Butter Center
05 -
1/3 cup creamy peanut butter
06 -
3 Tbsp maple syrup, not cold
→ Extra Garnish
07 -
Sprinkle of coarse sea salt (optional)
# Steps:
01 -
Take a medium bowl and mix the creamy peanut butter with the 3 tablespoons of maple syrup. Stir it well until it's smooth and combined.
02 -
In a different medium bowl, combine cocoa powder, melted coconut oil, 1/2 cup maple syrup, and sea salt. Mix until it’s silky and lump-free.
03 -
Use liners to line a 12-cup muffin tray. Add around 2 teaspoons of the chocolate into each liner, spreading it into an even layer. Then, drop 2 teaspoons of the peanut butter mixture in the middle, pressing it down a bit. Add about 2 teaspoons of chocolate on top, using the back of a spoon to flatten it nicely.
04 -
Place the tray in the fridge for a couple of hours or leave it overnight so they can firm up. Before enjoying, sprinkle the tops with a little sea salt for an extra touch, if you like.
# Notes:
01 -
Make these ahead of time to always have them chilled and ready to grab.
02 -
Store in the fridge or on a countertop in a sealed container for up to 2 weeks.
03 -
Stick them in a freezer bag or airtight container, and they'll keep for roughly 6 to 9 months.
04 -
If the peanut butter doesn't have salt added, throw in a pinch to boost the flavor.