|
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.
|