Peanut Butter Cups

August 22, 2016

  • Yields: 8 standard size cupcake paper cup


8 standard cupcake paper cups OR 8 silicone molds

¾ C. good nut butter

1-100oz. 70%-80% dark chocolate bar (we like the Green & Black’s 80%)

1 T. coconut oil

Himalayan or kosher or sea salt to sprinkle


1Place broken chocolate bar and coconut oil in a microwave dish.

2Heat in 30 second increments, stirring each time.

3When fully melted, coat the inside of the 8 baking cups or silicone molds and swirl the chocolate around in each one, to fully coat the bottom and slightly on the sides. Approximately 1 t. of chocolate in each, or so,

4You will need more to top later.

5Place in freezer for 3 minutes.

6In the meantime, heat the nut butter just enough to make it more easily spreadable.

7Drop approximately 1 t. + of nut butter in the frozen chocolate shell. Smooth flat.

8Place back in freezer for 10 minutes.

9Bring back out and top each with the remaining chocolate. Freeze for another 5 minutes.

10Sprinkle the salt on top of each, if desired.

11Freeze 15 minutes. Then eat!

12Store in freezer.


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