Ingredients
Scale
Bottom Layer (chocolate)
- 1/3 cup all-natural peanut butter, creamy*
- 2.5 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup
Top Layer (peanut butter)
- 1/3 cup all natural peanut butter, creamy
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- sea salt
Instructions
Line a muffin tin with 12 liners or use a silicone muffin pan
- In a medium bowl, stir all ingredients for the bottom layer (chocolate) together until smooth. Set aside.
- In another medium bowl, stir all ingredients for the top layer (peanut butter) together until smooth. Set aside.
- Scoop a heaping 1/2 tablespoon of the chocolate layer into each muffin cup. Repeat until you’ve filled around 12 cups. Then, pick up the entire muffin tin and shake and tap until the layer is set evenly. You should get around 12 cups.
- Repeat the same thing with the peanut butter layer, plopping around 1/2 tablespoon on top of the chocolate layer. Pick up the entire muffin tin one last time and shake and tap until your cups are even.
- Finally, sprinkle each cup with some sea salt.
- Place muffin tin in the freezer for 30 minutes or until firm. Enjoy!
- Store healthy peanut butter cups in the freezer to enjoy for later.
*Notes
- Make sure you are using an all natural, drippy peanut butter for this recipe. I used Smuckers All Natural.
- Don’t forget to store healthy peanut butter cups in the freezer.