3 Ingredient Peanut Butter Cups
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- sea salt
- 1/2 teaspoon coconut oil
- 1 cup mini chocolate chips (i used enjoy life)
- 2 tablespoons peanut or almond butter
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0.188888888505663 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.163388888557399 g
- Serving Size 1 1 Serving (0g)
- Sodium 47.963025 mg
- Sugar 0 g
- Trans Fat 0.0111444444218341 g
- Calories 2 calories
Line a mini muffin tin with 12 mini cupcake liners. Melt chocolate and coconut using a double boiler (or the microwave). Stir until all chocolate chips have melted and chocolate is smooth. I used the microwave and heated the mixture for about 1 minute.Using a spoon drop enough chocolate (about 1 teaspoon) to cover the bottom of the liner into each cupcake liner. Place tray into the freezer for about 5 minutes for the chocolate to setup. Remove from freezer and spoon ½ teaspoon of nut butter in the center of each chocolate cup.Spoon remaining chocolate over each, using just enough to completely cover all the nut butter. Place tray in the fridge for 1-2 minutes, take out and sprinkle on sea salt. If you sprinkle on the salt too early it will just dissolve into the chocolate and if you do it too late, the chocolate will have already set and it won’t stick.Place tray back into the fridge for about 30 minutes to set completely. Remove from fridge about 5-10 minutes before serving. Store any leftovers in a covered container in the fridge.
