5-Ingredient Peanut Butter Cups
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 2
- for the peanut butter filling:
- 1 cup creamy peanut butter preferably unsweetened
- 2 teaspoons coconut oil at room temperature (solid but soft enough to scoop)
- 3 tablespoons honey more to taste (i love using raw honey but any liquid variety will work)
- pinch of sea salt optional
- for the chocolate coating:
- 16 ounces high quality dark chocolate (you may use semi-swee roughly chopped
- 2 and 1/2 teaspoons coconut oil
- 1/2 teaspoon flaky sea salt optional
- Carbohydrate 21.9072000185193 g
- Cholesterol 0 mg
- Fat 60.9701333718448 g
- Fiber 6.72000000568076 g
- Protein 28.100800023755 g
- Saturated Fat 15.448373335122 g
- Serving Size 1 1 dozen peanut butter cup (343g)
- Sodium 19.0400000160955 mg
- Sugar 15.1872000128385 g
- Trans Fat 3.08762666850804 g
- Calories 698 calories
For the peanut butter filling:In a medium-sized bowl combine the peanut butter, coconut oil, and honey; whisk well to combine. Season to taste, adding more honey and salt, if desired. Set aside.For the chocolate coating:In a medium-sized microwave safe bowl combine the chopped chocolate and coconut oil. Melt, using the microwave set on low, in 20 second increments, stirring in between, until completely melted. Whisk smooth and set aside.Assembly:Line two 12-mold muffin tins with paper liners. Fill each mold with 2 teaspoons of melted chocolate. Top each with a teaspoon of peanut butter filling, then top with another teaspoon or so of melted chocolate. Sprinkle with sea salt, if using, then place pans in the fridge for 20 minutes, or until chocolate has set. Serve at once, or keep stored in the fridge, in an airtight ziplock bag, for up to two weeks.
