Thank you for being here today, to witness peanut butter and chocolate join in Holy matrimony. Ha! But seriously, we may as well make it official as *everyone* knows those two ingredients were made for each other, and this recipe is just one delicious prime example.
The subtle saltiness and wholeness of the peanut butter and the luxurious (and every other positive way to describe) richness of the chocolate, literally melt in your mouth after every bite.
1 minute, ready in 30 minutes all-in-all
4-6 peanut butter cups
You will need…
🍁 2 tbsp melted coconut oil
🍂 20g cocoa powder
🍁 1 small square of dark chocolate
🍄 55g no added sugar crunchy peanut butter
🍂 2 tbsp melted coconut oil
🍁 55g no added sugar crunchy peanut butter
How to make:
1) Line a muffin tray with bun-cases. In a small microwaveable bowl, add the coconut oil, peanut butter and chocolate cube, microwave for around 30 seconds until everything is melted; add in the cocoa powder and mix well. Pour evenly into 4-6 separate cases and put in the freezer to solidify for around 10 minutes.
2) Whilst waiting for the bottom layers to set, set about measuring out the top layer of ingredients then, when appropriate (nearing the 10 minute mark), in a bowl add together the coconut oil and peanut butter and microwave for around 30 seconds until melted, mix, then evenly pour onto each of the solid bottom chocolate layers. Return to the freezer for another 10 minutes.
That. Is. It. It’s surprising how simple these are to make, and how delicious they taste. Refrigerate if you’re eating them soon otherwise keep in the freezer for future snacking!