Dark Chocolate Peanut Butter Cups

Name: Dark Chocolate Peanut Butter Cups
Prep time: 20 min
Cook time: 20 min
Yield: 7
Cuisine: American
Ingredients: 6 Tbsp coconut oil ((warmed to a liquid)); 2/3 cup cacao powder ((raw)); 4 Tbsp agave nectar ((raw)); 1 Tbsp agave nectar ((raw)); 1/3 cup crunchy peanut butter; 2 Tbsp almond flour

Posted on July 22, 2015 by Christine Curran in Snacks

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

That peanut butter and chocolate are a winning combination is no mystery. Of course, the other stuff you tend to find in peanut butter cups out there in the world is a total mystery.

That’s why these are so great! The awesomeness of peanut butter and chocolate, without any other weirdness to throw you off! Six simple healthful ingredients that you can throw together in just 20 minutes. Kids love ’em, and adults will too! There’s nothing like peanut butter cups!

That peanut butter and chocolate are a winning combination is no mystery. Of course, the other stuff you tend to find in peanut butter cups out there in the world is a total mystery.

Ingredients

Chocolate Coating

6 Tbsp coconut oil (warmed to a liquid)
2/3 cup cacao powder (raw)
4 Tbsp agave nectar (raw)

Peanut Butter Filling

1 Tbsp agave nectar (raw)
1/3 cup crunchy peanut butter
2 Tbsp almond flour

Servings:

Units:

Directions

Prep

20 min

Total

20 min

In a medium bowl whisk together the liquefied coconut oil, raw cacao and agave. It should quickly become smooth and slightly thick.
Place the silicone mini cups on a flat tray or plate and fill the bottom of each about 1/3 of the way with the chocolate coating. Place the tray of cups in the refrigerator while you make the peanut butter filling.
In a medium bowl combine the peanut butter, agave and almond flour with a fork. As the ingredients combine it should become slightly pasty, no longer liquid. This will make it easier to form it into balls. If it still seems too soft you can add a little more almond flour. Remove the tray of mini cups from the refrigerator.
I use a small cookie scoop to form my peanut butter balls, but you can also use a half tablespoon measure. Roll little balls between your hands and then flatten them slightly so that they are flat on top and bottom. They will fit better in the cups. Place one ball onto of the bottom layer of chocolate in each mini cup.
Next drizzle the remaining chocolate coating over each mini cup to cover the sides and top of the peanut butter balls.
Place the tray of peanut butter cups back in the refrigerator for at least 1 hour so the chocolate can solidify.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Note: These peanut butter cups will not last long, they are too good! They are best stored in the refrigerator because the outside temps can melt the chocolate.