This beautiful, unassuming chocolate peanut butter cups recipe is so simple and easy to make that I never buy the pre-made ones anymore. Only four natural ingredients go into this decadent sweet. I use cocoa in order to intensify the deep chocolate taste and to control the sugar content. The coconut oil replaces the butter to make this version vegan and compliment the favour. The maple syrup replaces processed sugar and intensifies the nuttiness. I used pure, natural peanut butter with no sugar added to keep this treat healthful and true to taste!

These chocolate peanut butter cups are so easy and fun to prepare. Place medium sized paper liners in a muffin tin. Whisk together the cocoa powder, coconut oil, and maple syrup in a deep bowl until the mixture is creamy. Use a spoon to drop the chocolate mixture into the liners. Spread the mixture so it evenly covers the bottom of the liners. Place the muffin pan in the refrigerator for approximately 30 minutes or until the chocolate solidifies.

In the meantime, whip the peanut butter until smooth and when the chocolate mixture is solid, remove from refrigerator and place a dollop of the whipped peanut butter on top of the cold chocolate. Spread the peanut butter evenly and refrigerator again for 10-15 minutes until the peanut butter is cold and slightly hard. Remove from the refrigerator and spoon on the remaining chocolate mixture. Place in the refrigerator until the chocolate hardens. These need to be stored in the fridge or the freezer. Enjoy!

Links to my other bites of lusciousness:

• Almond Butter Bliss Squares
• Chocolate Truffles
• Healthy 3-Ingredient Cookies
• Tahini Oatmeal Cookies

Cocoa Peanut Butter Cups

Servings

Ingredients

• 1/2 Cup Cocoa powder unsweetened
• 1/2 Cup Coconut oil melted
• 1/2 Cup Maple Syrup
• 1/2 Cup Natural Peanut Butter Option to use any other nut butter

Servings Ingredients 1/2 Cup Cocoa powder unsweetened 1/2 Cup Coconut oil melted 1/2 Cup Maple Syrup 1/2 Cup Natural Peanut Butter Option to use any other nut butter

Instructions

1. In a deep bowl, whisk together the cocoa powder, coconut oil, and maple syrup until it is creamy.
2. Place muffin liners in a muffin pan. I used medium size liners but you can either small or large liners depending on your preference.
3. Using a teaspoon, drop 1 teaspoon of the chocolate mixture into the muffin cups. Spread it evenly on the bottom and refrigerate for 20-25 minutes until it solidifies.
4. Next, scoop a dollop of peanut butter on top of the chocolate, spread evenly over the hard chocolate and refrigerate for another 15-20 minutes until the peanut butter hardens.
5. Remove from refrigerator and add an additional teaspoon of chocolate on top of the peanut butter. If the chocolate is cool, just reheat it. Spread the chocolate on top of the peanut butter and smoothen the top.
6. Place in the refrigerator or freezer for at least 20 minutes to allow the chocolate to harden.
7. Remove from the refrigerator/freezer and enjoy! Store in your fridge/freezer.