Happy Tuesday! How was everyone’s weekend? Our quick Denver trip went SO fast but we fit a lot in and had such a good time. We’ve missed our friends and family since we moved to Texas, so it was great catching up with everyone. I also went to my favorite coffee shop on Sunday and got my absolute favorite almond milk latte. If you live in Denver or if you plan to visit, Pablos on 6th has the BEST coffee. And bacon donuts:)
These little guys have been on my blog to-do list for quite a while, but I was always pretty intimidated by them until I finally ordered a silicone mini muffin mold. This is the one I have. I was weary about baking with something made of plastic, but this is bpa free and non-toxic so I trust that nothing weird is being baked into my treats. Paper mini muffin cups would work too, but I found it really easy to just pop the peanut butter cups out as soon as they were chilled. No fuss or mess at all.
I used dark chocolate cocoa powder for my peanut butter cups, but I am guessing dark chocolate chips would work just as well. The cocoa powder can be a bit bitter, so I added a little maple syrup, but be aware that it’s not going to be that sweet. For a more authentic-tasting Reese’s cup, you may want to use your favorite organic milk or semi-sweet chocolate.
Enjoy these healthier peanut butter cups. I have about a dozen in my fridge right now, and I can’t stop eating them!
- For the Chocolate Shell
- 1 c organic dark chocolate chips
- 1 tbsp coconut oil
- For the Peanut Butter Filling
- 3/4 c peanut butter - organic and unsweetened
- 1/4 tsp salt - if the peanut butter is unsalted
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp coconut flour
- You will need a silicon non-stick mini muffin tray, OR mini muffin paper cups
- Combine all peanut butter filling ingredients and set aside
- Heat the coconut oil and the chocolate chips in the microwave for about 30 seconds, stir, then put back in the microwave if not melted
- Add a small amount of the chocolate mixture to the bottom of the silicone muffin wells, or into the bottom of the paper muffin cups (you should use about half of your chocolate for the bottom, and half for the top)
- Using a small cookie scoop, or a teaspoon, scoop small peanut butter balls into each muffin well or cup
- Using a spoon, flatten the peanut butter ball
- Slowly pour a small amount of the chocolate on top of the peanut butter so that it's completely covered
- Place in the freezer for about 30 minutes, then store in the refrigerator for up to a week
- You can store them in the freezer for 2-3 months
I went out and bought a silicone mold just to make these and oh my goodness was it worth it! These are so deliciously yummy! We very quickly went through the first batch so I’ll be making more today. Thank you 🙂
Holly I am so happy you and Aaron liked them! We also eat them in record speed:)