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Easy Peanut Butter Cups (Dairy, refined sugar, and gluten free)
In an earlier post I mentioned how torturous Easter was with all of the candy around. These little babies were also inspired by that tough week! I don't usually have peanut butter but this weeks blog has many recipes with the tasty ingredient. Peanut butter isn't a paleo approved ingredient because it is a legume so I typically eat almond butter. There is an occasion when it's combined with chocolate and I simply can't refuse. These peanut butter cups definitely fall into that category. They are way to easy to make and very dangerous knowing that they are right there in the freezer just begging to be eaten! This recipe is so much healthier than a peanut butter cup you will buy in stores but even so I know I can't make them frequently since I have no control. I hope you enjoy them as much as we do.
Ingredients:
- 1 cup natural peanut butter (or almond butter)
- 1/2 cup unsweetened shredded coconut
- 1 Tbs coconut oil
- 1 Tbs honey
- pinch of sea salt
- 1 cup chocolate chips, melted (I use Lilly's brand and they are only sweetened with stevia)
Instructions:
- Place peanut butter, coconut, coconut oil, honey and sea salt in a food processor and puree until smooth and well combined.
- Add a spoonful of the mixture into mini muffin tins.
- Pour melted chocolate on top of each tin.
- Place in freezer for at least 30 minutes until set.
- Use a sharp knife to pop out each peanut butter cup.
- Store in the freezer and remove 5 minutes before eating to help soften the chocolate.
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