Unsweetened Dark Chocolate, Peanut Butter Cups

Unsweetened Dark Chocolate, Peanut Butter Cups
Print

Unsweetened Dark Chocolate, Peanut Butter Cups

Servings: 12
Preparation Time: 5 minutes plus freezing time

Ingredients:

  • 16 ounces dark chocolate cocoa, divided
  • 8 tablespoons, plus 4 teaspoons coconut oil, divided
  • 8 tablespoons smooth peanut butter

Directions:

You’ll need a 12 cup mini muffin tin for this recipe.

On the stovetop on medium-low heat, melt 8 ounces of cocoa with 4 tablespoons of coconut oil, and then remove from heat. With a small spoon, evenly distribute the melted chocolate into each muffin cup. Freeze for 15 minutes.

On the stovetop on medium-low heat, melt all of the peanut butter and 4 teaspoons of coconut oil, and then remove from heat. Evenly pour the peanut butter mixture over the frozen chocolate in the muffin tins, and then freeze this part for 15 minutes.

Melt the remaining 8 ounces of cocoa with the remaining 4 tablespoons of coconut oil; spoon the final chocolate layer over each peanut butter cup. Place the pan in the freezer for 15 more minutes, until firm, and then remove and serve.

Note: These cups can be broken into pieces and served as a topping on homemade coconut ice cream.

Recipe and photo by Orissa. Submit your recipes and photos here for a chance to win $50!


Related Posts

Pumpkin-Coconut Squares

Pumpkin-Coconut Squares

These creamy, pumpkin squares are made with coconut flour, Coconut Cream Concentrate, and coconut oil.

Amazing Coconut Pie

Amazing Coconut Pie

Whole sugar, eggs, and coconut oil combine to create this delicious pie.



Leave a Reply

Your email address will not be published.