I think obsessed is the word I would use to describe my relationship with peanut butter. And that might even be downplaying it. It's always been a favorite food of mine, especially in the form of a Reese's Peanut Butter Cup. my problem with those however was that there were never enough peanut butter. Don't get me wrong, I love chocolate, I do, but when it comes to peanut butter in desserts or candies, I think the more the merrier. These peanut butter cups provide my preferred ratio and utilize much more health conscious ingredients than any packaged peanut butter cup ever will. Make these and keep them in your freezer for when that post-dinner sugar craving strikes. These are only slightly sweetened, which is my personal preference, but if you prefer them much sweeter, just increase the amount of maple syrup and enjoy.
INSIDE OUT PEANUT BUTTER CUPS
Makes 9
- 1/2 cup coconut oil
- 1 cup peanut butter
- 2 TBS maple syrup
- 2 TBS cocoa powder
Line a muffin pan with paper liners. Melt together the peanut butter and coconut oil in a saucepan over medium-low heat. Add in 1 tablespoon of maple syrup. When the mixture has melted completely take out 1/2 cup of the mixture and set aside. Add in 2 tablespoons of cocoa powder and 1 tablespoon of maple syrup to the peanut butter and coconut oil mixture you set aside. Using the peanut butter and coconut oil mixture that is still in the saucepan, pour the mixture into the paper liners in the muffin pan. Only fill the cups about half full and then place in the freezer. Allow that layer to freeze and then pour the chocolate layer on top and then allow that layer to freeze. Finally take the remaining peanut butter coconut oil mixture and pour it over the top of the chocolate layer and then place in the freezer. Once the final layer has frozen you can enjoy. Store in an airtight container in the freezer.
